|Picture from the Metropolitan Diner:Review 2 follow.|
Bacon & Cheddar Filled 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!
- Chopped crispy bacon (1 ¼ cups)
- 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
- 3 egg
- 1 (8 ounce) container sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 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.
- 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.
- 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.
- 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.
- I like to fry a batch up in a butter/bacon fat mixture. I serve with sour cream. DELISH!!!