Potato and Cheese Pierogi with Bacon

Name: Potato and Cheese Pierogi with Bacon
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Polish
Ingredients: For the dough: 3 cups all-purpose flour; 1/2 tsp salt; 1 large egg; 3/4 cup warm water; 2 tbsp vegetable oil or melted butter; For the filling: 1 1/2 lb russet potatoes, peeled and cut into chunks; 1 large onion, finely chopped; 2 tbsp butter; 8 oz farmer's cheese (twaróg) or dry-curd cottage cheese; 1 tsp salt and 1/2 tsp black pepper; For serving: 6 oz slab bacon or thick bacon, cut into small dice; sour cream (optional)

Polish pierogi ruskie: soft dumplings filled with mashed potato, farmer's cheese and sweet fried onion, boiled and topped with crisp bacon bits.

Prep1 hr

Cook20 min

Total1 hr 20 min

Serves6

What you'll need

Mixing bowl setFor mixing and marinating

Amazon Walmart

12-inch cast-iron skilletFor searing and oven finishes

Amazon Target Walmart

8-inch chef's knifeFor all the chopping

Amazon

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Ingredients

For the dough: 3 cups all-purpose flour

1/2 tsp salt

1 large egg

3/4 cup warm water

2 tbsp vegetable oil or melted butter

For the filling: 1 1/2 lb russet potatoes, peeled and cut into chunks

1 large onion, finely chopped

2 tbsp butter

8 oz farmer's cheese (twaróg) or dry-curd cottage cheese

1 tsp salt and 1/2 tsp black pepper

For serving: 6 oz slab bacon or thick bacon, cut into small dice

sour cream (optional)

Steps

Make the dough: mix the flour and salt, add the egg, water and oil, and knead until smooth and soft, about 5 minutes. Wrap and rest 30 minutes.

Boil the potatoes in salted water until tender, then drain and mash. Fry the onion in the butter until golden, about 10 minutes. Mix half the onion into the potatoes with the cheese, salt and pepper and let cool.

Roll the dough thin (about 1/16 inch) on a floured counter and cut 3-inch rounds. Put a heaping teaspoon of filling on each, fold over, and pinch the edges firmly to seal.

Fry the diced bacon in a skillet until crisp, then stir in the rest of the onion.

Boil the pierogi in a large pot of salted water in batches. Once they float, cook 2 to 3 minutes more, then lift out with a slotted spoon.

Toss with the bacon and onion and its fat. Serve with sour cream if you like.

TipFreeze uncooked pierogi on a floured tray, then bag them. Boil from frozen, adding 2 minutes.