The world of pierogi...
INGREDIENTS
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Dough:
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- 2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour
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- 1 large egg
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- 1 teaspoon (5 ml) salt
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- about 1 cup (250 ml) lukewarm water
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Filling:
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- 3 big potatoes, cooked & mashed (1 1/2 cup instant or leftover mashed potatoes is fine too)
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- 1 cup (225 g) cottage cheese, drained
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- 1 onion, diced & sauteed in butter until clear
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- 3 slices of streaky bacon, diced and fried till crispy (you can add more bacon if you like or omit that part completely if you’re vegetarian)
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- 1 egg yolk (from medium egg)
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- 1 tablespoon (15 g) butter, melted
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- 1/4 (1.25 ml) teaspoon salt
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- pinch of pepper to taste
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