mashed potato, bacon and onion pierogi

How To Make mashed potato, bacon and onion pierogi

• 1

  Mash boiled potatoes with butter and milk.(keep at room temperature)
• 2

  Fry bacon but not too crisp...crumble bacon and add to mashed potatoes along with optional cheddar cheese and salt/pepper. Save bacon grease.
• 3

  Sautee diced onion in bacon grease until carmelized. Remove with slotted spoon and add to mashed potatoes and bacon. You are now ready to fill pierogi pockets.
• 4

  Pierogi Dough 3 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of mashed potato filling ... fold over circle and with applied egg wash on edges close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain. You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles ) Optional: Serve with a spoon of sour cream and sprinkled chives as garnish
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