For the Pierogi:

2 cups all-purpose flour (240 g)

½ teaspoon salt

1 tablespoon melted chicken fat or vegetable oil

2 large egg yolks

½ cup whole milk

2 cups peeled potatoes, cut into 2-inch chunks

1 tablespoon kosher salt

11 tablespoons unsalted butter, divided

½ cup chopped shallots

1 ounce softened cream cheese

½ cup extra sharp cheddar cheese, shredded

¼ teaspoon black pepper

1 tablespoon sour cream

1 tablespoon salted butter

For the Caramelized Onions and Toppings:

4 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2½ cups sliced red onions

¼ teaspoon kosher salt

1 cup sour cream

½ cup sliced scallions

1 cup shredded extra sharp cheddar cheese

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Caramelize the onions: In a Dutch oven, melt butter and olive oil over low heat. Add sliced onions and cook, covered, for about 40 minutes, stirring often, until deeply golden. Stir in ¼ teaspoon salt and set aside.
Make the dough: In a large bowl, whisk flour and salt. In another bowl, mix chicken fat (or oil), egg yolks, and milk. Gradually stir the wet ingredients into the flour until combined. Knead on a floured surface for 10–12 minutes until smooth. Wrap and rest for 30 minutes.
Prepare the filling: Boil potatoes in salted water for 10 minutes until tender. Sauté shallots in 1 tablespoon butter until soft. Mash potatoes, then add shallots, cream cheese, cheddar, sour cream, salted butter, black pepper, and a pinch of salt. Mix until creamy and smooth.
Assemble the pierogi: Divide dough in half and roll each portion to ⅛ inch thick. Cut into 3-inch rounds. Spoon 1 teaspoon of filling into each round, fold in half, and seal edges firmly with a fork. Place on a floured parchment-lined baking sheet.
Cook the pierogi: Boil in salted water until they float (about 5 minutes). Remove and drain.
Pan-fry: Melt butter in a skillet over medium heat. Fry pierogi for 2–3 minutes per side until golden and crisp.
Serve: Top pierogi with caramelized onions, shredded cheddar, scallions, and a dollop of sour cream. Serve warm.

Use Yukon Gold or Russet potatoes for smooth, creamy filling.

Let the dough rest before rolling to make it easier to handle.

Seal edges tightly to prevent filling from leaking during cooking.

Make ahead: refrigerate dough or freeze uncooked pierogi for later.

Reheat leftovers in buttered skillet until crisp and hot.