Savory Pierogi with Potato filling
This filling is my favorite. Potato with onions and bacon omg its a real treat. Pierogies are best served with fried pork fat or bacon. The little crispy chunks go perfect with the soft chew of the pierogies. We also traditionally serve them with sour cream.
Pierogi With Potato and Bacon
Servings 6
Cost 10
Ingredients
- 2 pounds potatoes peeled and quartered
- 1 onion diced
- 1 tsp salt
- 3 tbsp olive oil
- 1/2 stick of butter
- 1/2 tsp salt
- 8 oz diced bacon or pork fat
Instructions
- To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later cover with a lid. Dice an onion and fry on the pan with olive oil ,salt and pepper. Let rest for about 5 minutes. Sprinkle with 1 tsp salt and mash the potatoes and butter ,onions bacon with potato masher. Let cool to room temperature.
- To make the dough jump to vareniki dough
- Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.
- Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness.
- Use a biscuit cutter or glass. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Place the dough round in your hand and spoon about a heaping tablespoon of potato and bacon filling into the middle of the dough. Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.
- Place the pierogi on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.
- To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.
- Serve with sour cream.
