Pierogi

Bernie-Cooking-Graphic

Ingredients

Dough

1 cup flour

pinch of salt

1 egg

1 tbsp olive oil

Filling

3 russet potatoes

1 onion (chopped)

6 slices of bacon

2 cups cheddar cheese

4 tbsp sour cream

parsley

Pierogi Preparation

Mix the dough ingredients together but do not over work. Set aside.

Peel the potatoes, cut into chunks, and place in a pot of cold water. Boil until soft (about 15 minutes). Chop the bacon and sweat until brown.

Remove from the pan and drain off most of the fat. In the same pot, cook the onion until translucent. Mash the potatoes, loosen them up a little with the sour cream and then add in the sour cream, bacon, and cheese.

Roll out the dough using a rolling pin or pasta machine. Brush with a bit of egg and spoon out a bit of the filling. Fold over and press down the edges, making sure that there are no air pockets. Cut into half moon shapes using a cup.

Cook the pierogis in salted water. They are done when they float to the top.

In a frying pan, brown the pierogi in butter.

Top with some sour cream.