Pierogi Recipe #dinner #comfortfood

Pierogi loaded up with gooey potatoes, hurled with fresh bacon and dissolved spread and presented with harsh cream is a definitive solace nourishment.

Growing up, this potato pierogi formula or "Vareniki" was my top choice. My Mother moved immense groups of pierogi mixture, stuffing, and expertly shaping them. Every rich bunch vanished so quick!

Pierogi are dumplings with a delicate batter and appetizing or sweet fillings, like ravioli. They are bubbled in water and hurled in margarine to serve. Pierogi are a staple in Eastern European nations and are well-adored all through the world. Most Americans realize them as clean pierogi or "Mrs. T Pierogies" (a pitiful locally acquired substitute), however we know them as Ukrainian Vareniki.

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Ingredients
Ingredients for Potato Filing:

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp butter melted
• 2 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 1 large egg
• 1 tsp salt (plus more for cooking)
• 4 cups all-purpose flour measured correctly

For the Toppings (For 1/3 batch):

• 4 oz bacon chopped
• 2 Tbsp butter
• Sour Cream to serve

Instructions
How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.
2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough. 

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.
2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. 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.
2. 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.
3. 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:

1. 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:

1. 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. 

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