Bacon and Cheddar Pierogies
- step-by-step directions
- 1 large egg
- 1 tablespoon Kosher salt
- 1 tablespoon sour cream
- 1 1/4 cup water
- 4 cups flour
- 1/4 cup sour cream (to serve)
- 3 tablespoons chives (chopped, to garnish)
- 1 pound potatoes (peeled)
- 1/2 pound bacon
- 1/4 pound cheddar cheese (shredded)
- Kosher salt (to taste)
- For the Dough: In a large bowl, whisk together the egg, salt, sour cream and water. Slowly add the flour, one cup at a time, and mix with a wooden spoon, kneading by hand when it is necessary to incorporate all the flour. The dough is ready when it is no longer sticky. Set the dough on a lightly floured surface, cover with plastic wrap until ready to use.
- For the Bacon and Cheddar Filling: Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until tender, about 30 minutes. Drain the potatoes and process them through a potato ricer or in a large bowl, mashing them until they are smooth. Set aside.
- In a large saute pan over medium-high heat, fry bacon until crispy on both sides, about 5 to 6 minutes, per side. Remove bacon to a paper towel-lined plate and allow to cool. Reserve the rendered bacon fat. When it is cool enough to handle, chop the bacon into small bits.
- Add the bacon, cheddar and rendered bacon fat to the bowl of mashed potatoes and stir to combine.
- To Assemble: Split the dough in half, reserving the remaining dough.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness and cut into 3-inch rounds. Spoon 1 tablespoon of filling onto each round, being careful not to overstuff. Fold the dough over into half-moons and press the edges with a fork to seal them.
- Bring a salted pot of water to a boil. In batches, add the pierogies and cook until they begin to float. Cook for 4 minutes longer, then drain, reserving 1 cup of the cooking liquid.
- Bring the pan of mushrooms back over medium-high heat and add a splash of the cooking liquid to the pan to loosen it up. Add cooked pierogies to the pan and toss to combine. Serve warm. Garnish with sour cream and chives.
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