Potato Cheese Pierogies With Bacon Recipes

POTATO & CHEESE PEROGIES WITH BACON & ONION

Steps:

• 1. make your filling first. peel potatoes and quarter and put to boil, cook till tender same as you would for mashed potatoes. Drain and return to pot. smash the potatoes.
• 2. while potatoes are boiling , fry up bacon, when done remove bacon from grease, but do not throw out grease. set bacon aside.
• 3. add the onions to the bacon grease and cook till tender . when done add both sticks of butter to the onions and stir until butter is melted. remove from heat, set aside.
• 4. cut velveta cheese up into smaller chunks. when potatoes are done and drained ,and smashed, pour the onions and butter into potatoes , add the cheese to it too, crumble or cut up bacon and mix up well . set aside, and make dough.
• 5. mix 3 1/2 cups of flour with the salt add 1 egg and the 16oz container of sour cream mix well. on a floured surface roll dough out to about 1/8" thickness. cut out circles of dough, fill with 2 tbs of filling , fold over and seal edges with water , crimp edges with fork.
• 6. boil a pot of water when water is at a full boil drop perogies into the water when they float to the top remove from water and let drain on racks. when dried you can either bag them up and freeze until ready or fry up in butter till golden brown and serve with sour cream. 8]

POTATO AND CHEESE PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
• To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

POTATO-CHEESE PIEROGIES WITH BACON

Steps:

• Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
• Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
• While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
• Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
• Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
• Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
• Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.