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These Spinach Pierogi with Caramelized Onion and Bacon are the ultimate comfort food and couldn’t be easier to make. Sweet onion and salty bacon over perfectly browned, crispy dumplings filled with cheesy, creamy potato make this dish positively crave-worthy.<\/p>\n
Spinach pierogi check all the flavor and texture boxes. I use pre-chopped Pancetta, pre-washed fresh spinach, and frozen pierogi to minimize prep, making this a perfect weeknight go-to.<\/p>\n
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2-4<\/p>\n
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35 min<\/p>\n
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Appetizer, Dinner<\/p>\n
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Heat a small or medium non-stick skillet over medium heat. Add pancetta or bacon and cook until browned – about 5 minutes.<\/p>\n
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Remove the pancetta from the pan and set aside, reserving about 1 tsbp of the fat in the pan. Reduce heat to low and add onion to the pan. Sprinkle with kosher salt. Cook on low to medium heat, stirring occasionally, until caramelized – about 15 minutes.\u00a0<\/p>\n
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While the onions cook, heat the olive oil in a large skillet over medium heat. Add the Pierogi, flat side down, and cook until browned – about 7 minutes. Turn the Pierogi over and cook for an additional 5 or so minutes, until lightly browned. Remove from heat.<\/p>\n
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To the pan with the onions, add the cooked pancetta and spinach. Saut\u00e9 until the pancetta is warm and the spinach is wilted, about 4 minutes. Season with kosher salt and ground pepper. Divide Pierogi between 2 to 4 plates (depending on whether you’re serving as an appetizer or a main) and top with the onion, pancetta, and spinach mixture. Top each with additional freshly ground pepper.\u00a0<\/p>\n
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