Pierogi

 

Ingredients

FOR FILLING:

• 6 small potatoes, boiled, peeled, and riced
• 2 tablespoons butter
• 3/4 cup diced onion
• 1 1/4 cups fresh cottage cheese
• salt and pepper, to taste
• smoked bacon or guanciale, diced, for garnish

FOR DOUGH:

• 3 cups flour
• 1/2 teaspoon salt
• 1 egg
• 1 cup boiling water

Instructions

FOR FILLING:

1. Place riced potatoes into a large bowl
2. Sautee onions in butter until light brown
3. Lightly toss potatoes, with onion, cheese, and seasonings until combined

FOR DOUGH:

1. Place the flour on a clean work surface
2. Add the salt
3. Make a well in the top of the flour and add the egg.
4. Work the egg into the flour
5. Slowly add the water to the flour mixture, mixing it in as you go
6. Knead dough until smooth

TO ASSEMBLE:

1. Brown bacon and reserve
2. Roll the dough out very thin, approx 1/16 inch
3. Cut into round circles using a glass or a cookie cutter
4. Add a spoonful of the filling to the center of each circle, compacting the filling
5. Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
6. 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
7. Serve with butter, bacon and the fat of the bacon.