Homemade Cheddar, Potato & Bacon Pierogi
Soft homemade pierogi filled with creamy russet potatoes, sharp cheddar, and crispy bacon, then boiled until tender and finished in butter until golden brown.
Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Special Equipment: 3 to 4 inch round cutter
Ingredients
cups unbleached all purpose flour
2 large eggs
¾ cup warm water
2 Tbsp melted butter
½ tsp salt
4 large russet potatoes, peeled and cut into chunks
1½ cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
3 Tbsp butter
¼ cup sour cream
1 tsp salt, plus more for boiling the potatoes
½ tsp black pepper
Butter, for sautéing
Directions
Boil the potatoes in salted water for 15 to 20 minutes until very tender. Drain well and mash with 3 tablespoons butter until smooth. Stir in the cheddar, sour cream, bacon, salt, and pepper. Cool completely.
Combine the flour and salt in a large bowl. Add the eggs, warm water, and melted butter. Mix until a dough forms, then knead on a lightly floured surface for 5 to 7 minutes until smooth. Cover and rest for 30 minutes.
Divide the dough in half and roll to about ⅛ inch thick. Cut into 3 to 4 inch circles and place about 1 tablespoon filling in the center of each.
Fold each circle into a half moon and firmly seal the edges. Crimp with a fork if desired.
Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches until they float, then continue cooking for 1 to 2 minutes. Remove with a slotted spoon and drain.
Sauté the cooked pierogi in butter until golden brown on both sides. Serve with sour cream, crispy bacon, and extra cheddar.
