Ingredients: |
Ingredients: 2 1/2 cup flour, possibly more 1 teaspoon salt 1 egg 2 tablespoon sour cream, preferable regular 1/2 cup lukewarm water
FILLINGS Sauerkraut, Bacon, and Onion (makes 40-50) 2 large cans of Frank's sauerkraut Drained well 1 pound bacon, cut in small piece, cooked 2-3 large onions,finely chopped Salt to taste Mix all together for filling
Potato, Cheese, and Chives (makes 60-80) 5 pounds potatoes, cooked and mashed Sharp cheddar to desired consistency 1/2 cup chives salt and pepper to taste Mix all together for filling
|
Directions: |
Directions:DOUGH
Mix all the ingredients together and Knead just a bit Dough will not be very smooth and will be quite sticky
Let stand covered with an inverted bowl for 1/2 hour before using.
How to Mold Pierogi:
Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 teaspoon of potatoes over each round.
To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
How to Make Bacon Topping:
Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat. How to Cook Pierogi:
Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.
OR
Per: dozen Pierogi’s cut into small pieces 6 strips of bacon and thinly slice a medium onion. Add bacon Pierogi’s and onions to a large skillet and cook over medium heat. Cook bacon Pierogi’s and onions to desired crispness. |