The only thing I take seriously is my Freedom. And Bacon.

Sunday, March 20, 2011

Bacon & Cheddar Pierogies - Dough Filled Pockets of Heaven

Picture from the Metropolitan Diner:Review 2 follow.
Bacon & Cheddar Filled Pierogies
 48 pierogies

This takes a lot of patience. So, if you’re doing this in the summer,  I suggest a nice tall glass of vodka lemonade and some Neon Trees/Derby/Jack Johnson/Newton Faulkner on the iPod.

If it’s cool out, open a bottle of wine and sip slowly – you can easy go through the whole bottle while making these, but it does make the time go faster!

Ingredients
  • Chopped crispy bacon (1 ¼ cups)
 Potato Filling:
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 2 cups cold cheddar mashed potatoes (mix hot potatoes with 1 cup of shredded extra sharp cheddar cheese (or more if you like really cheesy potatoes).  
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  •  
  • Dough:
  • 3 egg
  • 1 (8 ounce) container sour cream
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
Directions
  1. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper. Stir in the bacon.
  2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter or water glass. 
  3. Place a small spoonful of the bacon potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and filling.
  4. Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 3 to 5 minutes or until pierogies float to the top. Remove with a slotted spoon.
  5. I like to fry a batch up in a butter/bacon fat mixture. I serve with sour cream. DELISH!!!


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