These Pierogi are the Polish version of dumplings. They're most often stuffed with cheesy mashed potatoes, but could also be filled with ground beef or even a sweet filling.Makes: 40 pierogi
In a bowl, melt the butter. When melted, add the water to the butter.
In another bowl, measure out the flour.
Add the butter, water, eggs, and salt to the flour and stir until combined.
Knead until smooth and pliable but don't overknead - about 5 minutes.
Form into a ball and allow to rest for 30 minutes.
Bacon Topping:
Cut the bacon into 1/2" cubes and fry up. Crumble, cool, and set aside.
Cheesy Potato Filling:
While the dough is resting, you can prepare the filling.
Wash and cube the potatoes then bring them to a boil in a pot of salted water and cook until tender.
While the potatoes are cooking, dice the onions and saute them in the butter. Set aside when cooked.
When the potatoes are cooked, drain, then add half of the onions (reserve the rest for topping), and the shredded cheese and mash.
Set aside and allow to cool.
Preparing the Pierogi:
Roll the dough out to 1/8" thick and cut the dough into 3" circles (a jar lid works well if you don't have a biscuit cutter).
Working with one circle at a time, place about a Tbsp of filling in the center, then fold the dough over and pinch the edges shut, making somewhat of a crescent shape.
Place the completed pierogi on a cookie sheet. *If you're not cooking them immediately, you can freeze them (they cook perfectly straight from the freezer). Once frozen, transfer to a ziploc bag.
Cooking the Pierogi:
*Close to serving time, reheat the bacon and sauted onions in a frying pan and set aside.
Bring a large pot of water to a boil. (The wider the pot the more pierogi you can cook at once.)
Add one layer of pierogi and cook for 3-5 minutes, or until cooked. After a couple minutes, they should float to the top, then need to cook for another couple minutes.
Remove from the pot with a slotted spoon.
You can either eat them just boiled or you can place the boiled pierogi in a frying pan with butter and saute them for a minute to give them a crisp edge.
Remove and serve. Top with sour cream, bacon, and onion.
Notes:
Make Ahead: It works great to prepare these in advance and freeze them. They taste just as good. Just add a couple minutes to the cooking time.Serve with: sour cream, bacon crumbles, sauted onions.