Directions: |
Directions:FILLING:
1. Peel and quarter potatoes. Place in a large pot and cover with water. Season with coarse salt. Bring water to a boil and cook until fork tender (8-9 minutes).
2. Drain potatoes and place through a ricer.
3. Chop bacon and place in a fry pan. Cook.
4. Mix cooked bacon into riced potatoes. Stir in room-temperature cream cheese, onions and butter until all ingredients are combined.
DOUGH:
1. Whisk together egg and sour cream. Whisk in milk and sour cream. Stir in flour, one cup at a time.
2. Turn out dough onto a floured surface. (Dough will be loose and sticky). Using a bench scraper, turn and fold the dough to knead, dusting with flour as needed until elastic and no longer sticky (8-10 minutes). Dough will come together as you knead it. Be careful not to add too much flour as it will toughen the dough.
3. Cover the dough with an inverted bowl and let rest for one hour.
4. Divide dough into four equal pieces. Line a rimmed baking sheet with a clean tea towel and dust generously with cornmeal to prevent sticking.
5. Roll out one piece of dough onto a lightly floured surface into an 1/8 inch thick round. Keep other pieces covered.
6. Cut out circles very close together, using a 3" cutter or glass. Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.
7. Fill pierogies. Place filling in center and fold dough over filling. Pinch edges, forming a well sealed crescent.
8. Transfer pierogies onto cornmeal dusted towel and loosely cover with plastic wrap.
9. Divide into desired portions and freeze. |
This recipe for Pierogies is from