• 10/7 Nat Pierogi Day - 3

    From Dave Drum@1:2320/105 to All on Sun Oct 8 06:14:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roland's Prize Winning Bacon Loaded Pierogi
    Categories: Breads, Potatoes, Pork, Cheese, Dairy
    Yield: 12 servings

    2 c All purpose flour
    1/2 ts Salt
    1 lg Egg; beaten
    1/2 c Sour cream
    1/4 c Rendered bacon fat

    5 lg Potatoes
    2 lg Onions; fine chopped
    8 oz Mild cheddar; shredded
    1/4 c Fresh chives; fine chopped
    1 lb Smoked bacon
    Salt & pepper

    DOUGH: In a large bowl mix all of the ingredients
    together. Knead until well combined. Cover with saran
    wrap and refrigerate the dough for 20-30 minutes. Roll
    out the dough on a floured surface to 1/8th"-1/16th"
    thick. Cut circles approximately 3" in diameter.

    Boil and mash the potatoes but do not add any butter or

    Saut|- the onions in butter until soft and translucent.
    They should not brown.

    Bake the bacon on a cookie sheet covered in aluminum
    foil in the oven at 400-#F/205-#C for 20 minutes (or until
    crisp). Drain/ dry the bacon fat and save for future

    Finely chop the bacon (this is easiest in a food

    Combine all of the filling ingredients. If you whiz them
    together in a food processor the mixture gets a little
    sticky which makes it harder to work with, but it seems
    to combine the flavors the best.

    Taste the mixture and add extra seasoning, or chives to

    Put a spoonful of the filling onto each circle and press
    the edges together to form a semi circle. Roland did not
    use anything additional to seal them, but some recipes
    use an egg wash for added adhesion.

    Cook the pierogies in large pan of boiling water for 5-6
    minutes. Remove from the pan and drain. At this stage
    the pierogies can be refrigerated, frozen or finished
    for immediate eating. They will keep in the refrigerator
    for a few days, but can also be cooked directly from

    Pierogies are cooked twice, so to eat them you then fry
    them. You will need more butter (or bacon fat if you
    have some) and some coarsely chopped onions (these add
    flavor). Use a large skillet over a medium high heat.
    Fry the pierogies with the onions for 4-5 minutes on
    each side (checking to see how done they are). Make sure
    you add more butter when you turn them so that they
    donrCOt stick. Cooking time and the amount of butter will
    depend on the type of pan and the stove. They should be
    heated through, golden and crispy.

    Serve with sour cream and more butter. For the
    competition Roland served the pierogies with special
    bacon and chive sour cream (delicious). Simply add
    finely chopped bacon and chives to the sour cream.

    RECIPE FROM: https://columbusfoodadventures.com

    Uncle Dirty Dave's Archives


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