Cast-Iron Pierogi with Bacon, Caramelized Onions and Sour Cream
Crisp bacon and slowly brown onions in a 12-inch cast-iron skillet over medium coals or a medium-low flame. Then steam-fry frozen pierogi in two batches with a splash of water, uncover to brown them in the bacon fat and butter, and pile everything together with sour cream. It takes about 50 minutes and uses one pan.
Pierogi are one of the easiest cooler dinners there is. They come pre-filled and just need heat and a little crunch. A skillet does both jobs: a splash of water steams them through, then butter and bacon fat brown them.
This is a one-pan, everyday-ingredient dinner. Onions cook down while you fry the bacon, and the pierogi go in last. Top with cold sour cream and scallions. Pack the frozen pierogi flat in the cooler and they help keep everything else cold on the drive in.
Cast-Iron Pierogi with Bacon, Caramelized Onions and Sour Cream
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium-low flame
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- lid or heavy-duty foil
- long-handled spatula or tongs
- grate and bed of coals, or a camp stove
- empty can for bacon grease
- heat-safe gloves
Steps
-
Set up the fire
Get a bed of medium coals going with a grate over it, or set a camp stove to medium-low. Set the skillet on the heat to warm for a couple of minutes.
-
Crisp the bacon
Cook the bacon pieces in the dry skillet for 6 to 8 minutes, stirring now and then, until browned and crisp. Move the bacon to a plate. Pour off all but about 2 tablespoons of fat into an empty can.
-
Caramelize the onions
Add 1 tablespoon of butter and the onions with a pinch of salt. Cook 12 to 15 minutes, stirring often, until soft and golden. If they stick or darken too fast, add a splash of water and scrape the pan.
-
Finish the onions
Stir in the vinegar and a few grinds of pepper. Move the onions to the plate with the bacon and cover loosely with foil.
-
Steam the first batch
Add 1 tablespoon of butter to the skillet. Add half the frozen pierogi in a single layer with 1/4 cup water, then cover with a lid or foil. Steam 6 to 7 minutes, until puffed and hot through.
-
Brown the pierogi
Remove the lid and let the water cook off. Fry 3 to 4 minutes per side, turning once, until golden and crisp at the edges. Move them to a plate and keep warm under foil.
-
Repeat with batch two
Add the last tablespoon of butter and the remaining pierogi with the remaining 1/4 cup water. Steam, then brown the same way. Pierogi are fully cooked, but they should be steaming hot in the center, about 165°F, before you serve them.
-
Pile it up
Return all the pierogi, onions and bacon to the skillet and toss gently for 1 minute to rewarm. Serve right away with cold sour cream and scallions.
Trail Notes
Keep the pierogi frozen and flat at the bottom of the cooler, with the bacon and sour cream above them. Slice the onions at home and carry them in a zip bag. Plan to cook this on the first or second night, while the pierogi are still cold.
Keep the bacon at 40°F or below until you cook it. Wash your hands and the tongs after touching raw bacon. Put the sour cream back in the cooler right after serving. Toss any that sat out over 2 hours, or 1 hour if it's above 90°F.
Skip the bacon and use 2 extra tablespoons of butter for a vegetarian version. Cheddar-filled or sauerkraut-filled pierogi work the same way. A spoonful of mustard stirred into the sour cream is good too.
Let the bacon grease cool and solidify in the can, then pack it out with your trash. Never pour it on the ground or into a fire ring. Strain food scraps from your dishwater and pack them out, then scatter the water well away from camp and water sources.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Vegan Tofu Scramble Breakfast Tacos with Black Beans and Avocado
LunchCast-Iron Italian Sausage and Pepper Melts
Snack or treatCast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled JalapeñosMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you cook frozen pierogi without boiling them first?
Yes. Put them in a hot buttered skillet with a splash of water, cover for 6 to 7 minutes to steam, then uncover and brown them. That avoids hauling a big pot of boiling water.
How do you keep pierogi from sticking to a cast-iron skillet?
Use enough butter or bacon fat to coat the pan, and don't move the pierogi until the water has cooked off and the bottoms have browned. Once they have a crust they release on their own.
Can you make pierogi over a campfire?
Yes. Set a grate over medium coals and use a cast-iron skillet. Adjust the pan's distance from the coals so the butter sizzles gently without burning.
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