Authentic Polish Pierogi with Potatoes and Cheese

• Meat

  • 3 slabs Bacon

• Produce

  • 1/2 tsp Garlic powder
  • 1 Onion, whole
  • 1/2 tsp Onion powder
  • 1 Onions, large
  • 5 Potatoes, medium

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 3 cups Purpose flour, whole

• Dairy

  • 1 tbsp Blue cheese
  • 1 tbsp Butter
  • 2 tbsp Cheddar cheese
  • 8 oz Farmers cheese
  • 1/2 cup Milk
  • 3 tbsp Oil or ghee
  • 1/2 cup Sour cream

• Liquids

  • 1/2 cup Water

• Other

  • A little bit of kosher salt

Found on innocentdelight.com

Description

Ingredients

• 5 medium potatoes
• 8 oz farmers cheese
• 1 tablespoon blue cheese (optional)
• 2 tablespoon cheddar cheese (optional)
• 1 whole onion, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon of oil or ghee for onion
• Kosher salt and freshly ground black pepper to taste
• 3 cups whole purpose flour
• ½ cup warm milk
• ½ to ¾ cup of warm water (depending on how much your flour soaks)
• 1 tablespoon melted butter
• A little bit of kosher salt
• For the toppings
• 1 large onions, chopped
• 3 slabs of bacon, chopped (optional)
• ½ cup of sour cream
• 2 tablespoon of oil or ghee for frying

Directions

• Place potatoes in a pot, cover with water and cook until fork tender
• In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown
• Once potatoes are cooked, using a hand blender or potato masher, mashed potatoes so they dont have lumps
• Add farmers cheese and mix together
• Add onions, other cheeses, spices, salt and pepper and mix well.
• Pour the flour on a counter or other surface that will allow you to make the dough
• Add a pinch of salt
• Make a little whole in a middle and start adding milk and butter
• Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
• Once done, cover it with the big bowl and let it rest for about 20-30 minutes
• Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
• Place 1 teaspoon of fling in the middle of the circle
• Wet one half of the circle and then seal it together
• Boil large pot of water and season with salt
• Once the water is boiling put about 8 pierogi at the time
• Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
• If you want to fry them like I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown
• Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you dont need fat for bacon as it is already fatty)
• Add onions and bacon on top with pierogi and serve with sour cream