Mashed potato, bacon and onion pierogi
Featured Pinch Tips Video
- 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
Save bacon grease.
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