Pierogies Recipe
6 house pierogies with sauté onion, bacon and sour cream
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Ingredients
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Dough
Filling
Toppings
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and add 1 large egg and 1 cup of water. Mix until a soft dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Cook the Potatoes
Peel and cut 2 medium potatoes into chunks. Boil in salted water for about 15-20 minutes until tender. Drain and let cool slightly.
- 4
Pierogi Assembly
- 5
Roll Out the Dough
After resting, roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cutter to cut out circles about 3 inches in diameter.
- 6
Fill the Pierogies
Place a small spoonful of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges to seal.
- 7
Cook the Pierogies
Bring a large pot of salted water to a boil. Add the pierogies in batches and cook for about 3-5 minutes, or until they float to the top. Remove with a slotted spoon and drain.
Topping Preparation
- 8
Serving
- 9
Plate the Dish
Serve the pierogies topped with sautéed onions and crispy bacon pieces. Drizzle with 0.5 cup of sour cream.