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potato pierogis w/onion, chse-bac & swt peppers

(2 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

My inspitation for this recipe came from my book Culinary Institute Polish Cooking and Mary Lee's Recipe 4 Mashed Pot,Bac & Onion Pierogis. Mary's recipe used some of the same ingredients that were in my Oven Baked Potato Casserole,& I had left overs FROM CHRISTmas, and used that to create my FIRST TIME HOMEMADE FROM SCRATCH pierogi's. This was a time consuming recipe for me, but was so good because of my diligent efforts & great instructions. My husband repeadetly complimented me on the flavor & taste. I am sure an experienced Pierogi Maker would use much LESS TIME than I did.

(2 ratings)
yield serving(s)
prep time 1 Hr 55 Min
cook time 10 Min
method Stove Top

Ingredients For potato pierogis w/onion, chse-bac & swt peppers

  • 2 slice
    bacon,cooked crisp & crumbled (save drippings)
  • 6-7 c
    left over twice baked potatoes (this is my guesstimate)
  • 3/4 c
    shredded cheddar cheese (mild)
  • 1 lg
    onion chopped
  • 1 Tbsp
    each butter & olive oil
  • 1 lg
    onion cut into rings
  • 1/2-1/3 stick
    butter
  • 1 bunch
    green onions (chopped for garnish)
  • 1 lb
    sour cream (optional)
  • 10 -12
    mini sweet peppers, assorted colors halved & seeded
  • PIEROGI DOUGH
  • 3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 c
    sour cream (room temperature)
  • 3
    jumbo eggs, (room temperature)
  • 1/3 tsp
    salt (optional) i chose not to use it
  • 1 1/2-2 Tbsp
    heavy whipping cream (if needed)

How To Make potato pierogis w/onion, chse-bac & swt peppers

  • 1
    Cook 2 strips of bacon till crisp, SAVE DRIPPINGS,(i CUT MY STRIPS IN HALF TO MAKE 4 PIECES. Crumble & set aside.
  • 2
    Add large chopped onion to skillet, & cook over medium low heat,till onions are carmelized & transparent. Set aside till needed.
  • 3
    Reheat potatoes about 3 minutes in microwave,then add to large bowl.
  • 4
    Add crumbled bacon, carmelized onions, & shredded cheese. Combine together & set aside till needed.
  • 5
    To MAKE PIEROGI DOUGH, ADD FLOUR, SOUR CREAM, BAKING POWDER & EGGS TO A LARGE BOWL.
  • 6
    Using a pastry blender, mix till dough comes together if more liquid is needed add the whipping cream a little at a time, till it reaches the right consistency.
  • 7
    Finish mixing by hand to form a soft & smooth ball. Divide dough into 3 or 4 pieces. Keep in fridge while rolling out 1 piece. To prevent dough from drying out.
  • 8
    Dust counter surface & rolling pen with flour. Take a portion of the dough and roll out as thinly as possible.
  • 9
    Using a 3 inch Round mini Pie cutter or large jar or glass, rub rim in flour, then cut circles in pastry dough.
  • 10
    Add about 1 tablespoon of potato mixture to center of each circle. I shaped mine a little long to make it easier to cover with dough.
  • 11
    Brush outer EDGE of dough with water & fold each round in half.
  • 12
    Pinch together with tines of a fork to seal so no potato mixture leaks out.
  • 13
    Lightly dust a large platter with flour, & place finished pierogi's on platter. REPEAT TILL ALL THE PIEROGI'S ARE MADE. I MADE 38 PIEROGIS from this recipe using the amounts specified.
  • 14
    In a large pot Heat water till boiling, add salt, then drop 6 pierogis in boiling water, and when they float to the top, BE CAREFUL NOT TO OVER CROWD POT OR THEY WILL STICK TOGETHER. REMOVE WITH slotted spoon onto a serving dish or platter. Repeat till finished.
  • 15
    Melt 1/2 to 2/3 stick of butter in large skillet add the SLICED ONIONS & SWEET PEPPERS IF DESIRED.
  • 16
    ADD PIEROGIS & LET BROWN ON EACH SIDE. rEMOVE TO LARGE PLATTER, AND TOP WITH ADDITIONAL CHOPPED GREEN ONIONS if desired. Serve with Sour Cream.
  • 17
    Please NOTE: I am no expert, especially for making Pierogis,as this was my first time, but I used some methods that were best for me, which may or may not be traditional. My family and Neighbors were very PLEASED WITH THE FINISHED PRODUCT & THE RESULTS. YOUR TECHNIQUE MAY BE DIFFERENT FROM MINE, BUT HOPEFULLY OUR RESULTS WILL BE THE SAME or very similiar. BECAUSE THESE WERE really Really good & very Tasty.
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