Daring Cooks - Pierogies

Pierogies, pierogies, and more pierogies.  This month's Daring Cooks Challenge was pierogies hosted by LizG of Bits 'n Bites and Anula of Anula's Kitchen.  The only time I had pierogies was the frozen kind.  It was a great experience to actually make it from scratch.  I didn't realized how simple it was.  My approach to this challenge was to use a Russian dough version.  As for the filling, I created a cheese and potato filling. 





Russian Style Pierogi

(adapted from Anula's Kitchen)

2 to 2 1/2 Cup of Flour (I used 2 Cups)

1 Large Egg

1 Tsp of Salt

1 Cup of Water





Directions

Lightly beat the egg. 
Add the flour and salt.  Mix the well.
Add enough water until it is moist but not too wet.
Let it rest for 20 minutes before working the dough.
Roll out the dough and assemble.
Potato and Cheese Filling

2 Cooked Potatoes

1/4 Cup of Bacon

1/2 Cup of Farmers Cheese

1 Small Onions

Salt and Pepper to Taste





Directions

Mash up the potatoes and let it go to room temperature.
While the potatoes are cooling, cook the bacon until it is crisp.
Remove the bacon from the skillet and add the onions to cook.
As the onions are cooking, chop up the bacon into little pieces.
Add the bacon back into the pan when the onions become translucent.  Remove from the heat.
Chop or crumble up the cheese and than add it to the mashed potatoes.
Add the bacon and onions to the mix than season.
Fill the pierogies.
Cooking Directions

Start boiling water with a little salt in a medium pot.
Form the pierogies by cutting small circles.  Place the dough into an empanada press.
Add the filling in the middle (make sure you do not put too much or they will burst).
Fold the edges over to create a half moon. Make sure the edges are sealed.
Drop the pierogies into the boiling water.
When it starts to float, removed from the water and place in a strainer.
Takes the small skillet and starts browning 1-2 tbs of butter (you could use oil also).
Take the cooked pierogies and brown them in the skillet.
Serve.