Pierogi

Ingredients

• 4 c flour
• 1 1/2 c sour cream
• 2 large eggs
• 1 tbsp baking powder
• Pinch salt
• Warm water (optional)
• Potatoes, peeled and cubed
• Cheddar cheese, shredded
• Salt and pepper to taste
• Bacon, cut into bite sized pieces
• Onions, diced
• 1 tbsp butter
• Optional sour cream for serving
• Optional applesauce for serving

Steps

1. In a pot add your cubed potatoes and cover with water. Bring to a boil and reduce to a simmer. Cook until soft.
2. While the potatoes boil - in a bowl mix together the flour, pinch of salt, and baking powder. Once combined add in 1 cup of your sour cream and mix until combined.
3. Add your eggs into the dough and continue to mix and knead until the mixture forms a slightly sticky dough. Dough should come together, if it is too dry add warm water 1 tbsp at a time and continue to knead.
4. Continue to knead until the dough is firm and smooth, then cover and let it rest for 30 minutes to an hour.
5. While the dough rests, once the potatoes are soft - drain the potatoes and mash. Add the remaining sour cream and shredded cheese. Salt and pepper to taste. Mix well..
6. Once the dough is ready, roll it out until it's about 1/4" thick and cut circles that are approx 2" diameter, using a cookie cutter or round cup.
7. In the center of each circle put a spoonful of mashed potatoes. Then fold the dough over and pinch the edges closed. Press the sealed edges with the tines of a fork.
8. In a large pot bring water to a boil and add the pierogi in a few at a time and cook until they float at the top of the water. Make sure to not overcrowd the pot so the pierogi have room to float. When they float remove them from the water and set aside.
9. Once the pierogi are cooked, in a skillet, melt the butter over medium heat, then add the onions and cook until fragrant.
10. Add the bacon to the onions and cook to just under your desired crispiness/chewiness. The add your cooked piergoi to the skillet and cook until the bottom is golden brown.
11. Serve topped with the bacon and onions, with sour cream and/or apple sauce on the side for dipping.

Notes!

Pierogi take forever to make, its a multi hour investment. I definitely recommend making them over the weekend.

After the dough is made it will store in the fridge for 1-2 days, make sure to let it warm up to room temperature before rolling it out.

Once the pierogi are formed, before you boil them, they can be frozen instead of cooked immediately. Cook them just like the fresh pierogi. They will take longer to float in the boiling water since they are frozen, this is normal.

If you don't like bacon and onions, you can fry the pierogi in just bacon, just onions and butter, or just butter. Also you don't have to fry them at all, once they have been boiled they are fully cooked, the frying just adds a crispiness to the bottom and an opportunity to introduce new flavors. Topping with the bacon and onion mixture for serving is also optional but as long as you like both bacon and onions I really really recommend it.

My recipe is for potato filled pierogi because thats my favorite filling, but other common fillings are cheese, and sauerkraut.

I think pierogi are forward enough in our collective awareness these days that people mostly already know they are sometimes eaten with applesauce, but in case you didn't know and are surprised to see it in the recipe: yes the applesauce is a real option, and yes it is really good.