Pierogies are tiny, sinful pieces of flavour explosion. If you are someone who is not ready to gain calories even for a bite of this recipe, then move along. For those who are ready, then stay and keep on reading the steps how to make your homemade fried pierogies with onions and bacon on the side.
For the dough:
- 4 ½ cups of all-purpose flour
- 2 eggs plus an extra egg yolk (only!)
- 2 tbsp. of butter, melted
- 2 cups of sour cream
- 2 tbsp. of vegetable oil
- 2 tbsp. of salt
For the filling:
- 4 potatoes, peeled and cubed already
- 1 cup of Cheddar cheese, shredded
- Salt and pepper
(Extra Ingredients) For Serving:
- ½ to 1 cup of sour cream
- 2-3 strips of bacon, chopped
- ¼ of onion, chopped
Serving: Up to 50 pierogies
- To make the dough, mix flour and salt together in a large bowl. Get another bowl and whisk the eggs, the extra eggyolk, butter, sour cream and oil together. Blend the wet ingredients until they are smoothly mixed then pour into the dry ingredients. Mix again until there is no apparent flour lumps. Cover the bowl with clean towel and let it be for about 15-20 minutes.
- For the filling, boil the potatoes for around 15 minutes until they are tender. Drain the water and mash them together with the grated cheese while the potatoes are still hot. Sprinkle with a dash of pepper and salt to taste and set aside.
- For the arrangement, divide the dough into two same-sized balls. Knead and roll out (one ball at a time) with a rolling pin in a floured surface. Work it out until it’s thin enough, but not too thin to be torn easily. Get your round cookie cutters and cut the dough. Brush around the sides of the circle with a water and spoon enough filling into the middle. Fold the circles in half and press edges with fork to seal. Place the pierogies on a slightly greased cooking sheet and put into fridge. Once they’re frozen, you can seal them into freezer storage bags or containers and stock again.
- For serving, boil the pierogies in a large pot with slightly salted water. Put the pierogies one piece at a time. You will know that they’re cooked once they pop right onto the surface. Get them with a slotted spoon and put into a dish, then set aside.
- Partially fry bacons in a large skillet or frying pan over a medium flame. Add onions and once they look translucent, immediately add the pierogies into the skillet in a single layer. Turn pierogies from time to time until each side of the pierogies achieve the golden brown shade. Serve with sour cream and enjoy eating!