Chef Sean's Signature Recipes

Perogies with Medium Cheddar

Handmade classic pierogies stuffed with cheddar, topped with caramelized onion and bacon.



  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp butter, melted
  • 1 cup full fat Greek yogurt
  • 1 large egg


  • 4 Russet potatoes, peeled and quartered
  • 2 tbsp butter, room temp
  • 2 cups shredded cheddar cheese, plus more for topping
  • 2 oz cream cheese, softened
  • Salt and pepper to taste

To Finish

  • 4 slices bacon, chopped
  • 4 tbsp butter
  • 2 onions, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme, chopped
  • Green onions, sliced


  1. To make the dough; In a medium bowl combine flour, salt, butter, yogurt and egg. Mix until well combined.
  2. Knead the dough until smooth (2-3 minutes) wrap in plastic wrap and rest for 30 minutes.
  3. To make the filling; place the potatoes in a large pot and cover with cold water. Season the water with salt and bring to a boil on the stove. Boil until tender.
  4. Drain the potatoes, return them to the pot and mash.
  5. Add the butter, cheddar cheese and cream cheese to the potatoes and combine. Season to taste wit salt and pepper. Allow to cool.
  6. Once the dough has rested, roll it out on a floured surface to 1/8 inch thickness. Using a cookie cutter, or a small round glass, cut out 3” circles.
  7. With a spoon, place 2 teaspoons of cooled filling into the centre of each circle. Brush the edges of the dough with water, and fold the dough over half. Press firmly around the edges to seal, being sure to push out any air inside. These pierogis can be frozen at this point and saved for up to 3 months.
  8. When ready to cook, bring a large pot of salted water to a boil. Cook the pierogis in the boiling water for 2-3 minutes, or until they float. Drain and set aside.
  9. To finish; cook the bacon over medium heat in a frying pan until crisp. Remove the bacon onto paper towel and drain and excess fat from the pan.
  10. Over medium-high heat, place 1 tbsp of butter into the pan. Add the sliced onions and cook until translucent and beginning to brown.
  11. Add the balsamic vinegar and cook until the vinegar has evaporated and the onions are dark brown and caramelized. Add in the remaining butter and thyme. Sauté until the butter is browned and emulsified with the onions.
  12. Add the pierogies to the pan and gently toss to combine. Move the pierogies to a plate and top with cheddar, bacon, and sliced green onions.