For this recipe I used;
Filling:
6 large Yukon potatoes
2 heads roasted garlic
1/4 cup butter
1/4 cup cream
2-3 cups shredded cheddar cheese
Optional:
Diced herbs to taste, such as; chives or green onion
Dough:
3 cups flour
1 egg
3/4 cup milk
1 tsp salt
Topping:
2 large onions
8 pieces bacon
1 tbs butter
Start by making the dough, don't over knead, and allow 20 minutes to sit. Whilst allowing the dough to sit, start making the filling. Start by peeling and dicing the potatoes, then add them to boiling salted water. Once soft, drain the potatoes and place back in pot. Add the remaining ingredients and mix thoroughly till all the cheese is melted.
With filling ready, begin to roll out the dough. Once approximately 1/3 cm thick, begin to cut into circles, preferably with a cookie cutter of appropriate size. Add one large tbs off filling to the centre and fold over. After all the filling has been used begin boiling a pot of water.
Julienne the onions, and dice the bacon. Melt the butter in a frying pan, and add the bacon, once half cooked add the onions.
Once the waters boiled add the Pierogies until they float and then remove.
After cooking all the pierogies, remove the topping from the pan, and add the pierogies to the remaining fat and butter, cook until golden brown.
Once fried, plate, add plenty of topping, and serve with sour cream.
A very tasty meal, but for the amount of work, something I will be serving only once in a blue moon.
Topping:
2 large onions
8 pieces bacon
1 tbs butter
Start by making the dough, don't over knead, and allow 20 minutes to sit. Whilst allowing the dough to sit, start making the filling. Start by peeling and dicing the potatoes, then add them to boiling salted water. Once soft, drain the potatoes and place back in pot. Add the remaining ingredients and mix thoroughly till all the cheese is melted.
With filling ready, begin to roll out the dough. Once approximately 1/3 cm thick, begin to cut into circles, preferably with a cookie cutter of appropriate size. Add one large tbs off filling to the centre and fold over. After all the filling has been used begin boiling a pot of water.
Julienne the onions, and dice the bacon. Melt the butter in a frying pan, and add the bacon, once half cooked add the onions.
Once the waters boiled add the Pierogies until they float and then remove.
After cooking all the pierogies, remove the topping from the pan, and add the pierogies to the remaining fat and butter, cook until golden brown.
Once fried, plate, add plenty of topping, and serve with sour cream.
A very tasty meal, but for the amount of work, something I will be serving only once in a blue moon.
