This has been one of my husbands favorite foods since I met him. So I had to learn how to make them….. just for him! Filled with cheesy mashed potatoes with bits of real bacon make these our favorite kind of Pierogi.
Keep in mind these can be filled with anything, but we are partial to mashed potatoes. These are somewhat easy to make but they are time consuming. The end result makes them so worth it and they freeze well.
You can purchase a dumpling mold to cut, fill and seal them closed or just use a glass and a fork. I bought a set of three different size plastic dumpling molds for around $5.00 and they work great. These are a lot of fun to make. Follow the simple directions below and give them a try.
2 cups flour 1 -1/2# potatoes, (peeled, cooked and mashed)
1/2 tsp salt 3/4 cup shredded cheddar cheese
1 large egg, slightly beaten 1 cup bacon, cooked and crumbled
1/2 cup sour cream salt & pepper to taste
4 Tbl soft butter (Makes 20)
Dough: In a bowl mix together the flour and salt. Add egg, sour cream and soft butter. Combine until the dough comes together. Place on a board and knead (50-60 times) or until the dough is smooth. If it is too sticky to knead, add a little more flour. Wrap the dough in plastic wrap and let it rest for 10 minutes or up to 24 hours in the refrigerator.
Filling: Mix all of the filling ingredients with a mixer while the potatoes are still hot. Let cool for 10-15 minutes.
Directions: Roll out the dough, cut the dough into 4″ circles. Place about a heaping tablespoon of the filling in the center. Wet the edge of the circle with water using your finger. Fold it in half over the filling and crimp the edge closed pressing down with a fork sealing in the potatoes.
Cooking: In a medium pot, boil water with a little salt added. Drop pierogis into the boiling water until they float, about 3-5 minutes, drain and set aside. In a frying pan over medium heat, melt 2 Tbl of butter. Place pierogis in the butter and cook until golden brown. Turn over and brown the other side. I like to cook onions in the butter with our pierogis too.