Mashed potato, bacon and onion pierogi
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- 5-6 large potatoes boiled and mashed ( keep at room temperature)
- 1 lrg onion diced
- 6 strips , fried and crumbled bacon
- 1/3 cup grated cheddar cheese (optional)
- 3 tablespoons butter/margaine
- approx 1/2 cup warmed milk
1Mash boiled potatoes with butter and milk.(keep at room temperature)
2Fry bacon but not too crisp...crumble bacon and add to mashed potatoes along with optional cheddar cheese and salt/pepper.
Save bacon grease.
3Sautee diced onion in bacon grease until carmelized.
Remove with slotted spoon and add to mashed potatoes and bacon.
You are now ready to fill pierogi pockets.
3 lrg eggs
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/3 teaspoon salt
1 teaspoon baking powder
Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture.
On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of mashed potato filling ... fold over circle and with applied egg wash on edges close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain.
You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles )
Optional: Serve with a spoon of sour cream and sprinkled chives as garnish