Description
The most popular pierogi ever, with potato and cheese filling!
Ingredients
Scale
for filling:
- 6 small potatoes, boiled, peeled, and riced
- 2 tablespoons butter
- 3/4 cup diced onion
- 1 1/4 cups twarog (or substitute ricotta or cottage cheese)
- salt and pepper, to taste
- smoked bacon, diced, for garnish
for dough:
- 3 cups flour
- 1/2 teaspoon salt
- 1 egg
- 1 cup boiling water
Instructions
for filling:
- Place riced potatoes into a large bowl
- Sautee onions in butter until light brown
- Lightly toss potatoes, with onion, cheese, and seasonings until combined
for dough:
- Place the flour on a clean work surface
- Add the salt
- Make a well in the top of the flour and add the egg.
- Work the egg into the flour
- Slowly add the water to the flour mixture, mixing it in as you go
- Knead dough until smooth
to assemble:
- Brown bacon and reserve
- Roll the dough out very thin, approx 1/16 inch
- Cut into round circles using a glass or a cookie cutter
- Add a spoonful of the filling to the center of each circle, compacting the filling
- Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
- When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
- Serve with butter and bacon
Notes
Optional: my friend added 2 teaspoons of Maggi to her filling and some have suggested that soy sauce is a better substitute.