How to make it

1. For the Dough: Add the flour, salt, salted butter, Greek yogurt, and egg to a large bowl. Mix until combined and knead for 2-3 minutes. Cover the dough with plastic wrap and set it aside for 30 minutes. 
2. For the Filling: Place the potatoes in a pot filled with cold water. Add in a pinch of salt. Bring the water to a boil and cook until the potatoes are tender, 20-30 minutes. Drain the potatoes and return them back to the pot. Mash the potatoes then, over low heat, mix in the salted butter and cream cheese. Season with salt and pepper to taste. 
3. Roll the dough out to ⅛” thickness. Use a ring cutter to cut 3” diameter circles. Spoon 2 teaspoons of the filling into the center of the circles. Rub water along the edge of the circle then fold it in half. Cover the finished pierogies with plastic wrap while you assemble the remaining pierogies.  
4. Bring a pot of salted water to a boil. Working in batches, add in the pierogies and cook for 2-3 minutes until they float. Then drain the pierogies from the water. 
5. For the Chili Onion Butter Sauce: Heat a large pan over medium-high heat. Add in the bacon and cook until brown and crispy. Remove the bacon from the pan and drain on a plate lined with paper towels. Discard the grease from the pan. Add 1 tablespoon of the salted butter to the pan. Mix in the onions and sauté for 5 minutes until softened. Pour in the apple cider vinegar and cook for another 5-8 minutes until the apple cider vinegar has evaporated and the onions have caramelized. Add in the remaining salted butter, Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Minced Garlic, and thyme. Mix and cook for 2-3 minutes until the butter has slightly browned. Add the pierogies to the pan and toss them in the butter sauce. Remove the pierogies from the pan and top with cheddar cheese and bacon. Enjoy!