I had a major contribution from Olga on this recipe. I had not been able to do a good dough to make them. I had tried a number of things that I saw on line, but I couldn’t find a recipe that I could work with. This is where Olga’s recipe came to the rescue. Now with apologies to Olga, I used her wrapper recipe, but as I do, I went in a whole different direction on the filling. I loved the Susie Q twice-baked potatoes. so I filled my Pierogi with that. I did the traditional caramelized onions on top. I hope you like it.
2 cups flour
1/4 teaspoon salt
2 egg yolks
1/2 to 3/4 cup water
4 baked potatoes
3/4 cup shredded cheddar cheese
1 teaspoon season salt
1/4 cup chives
4 tablespoons butter
1/2 cup sour cream
4 strips of bacon, cooked crispy and crumbled
1 red onion, sliced
1/2 sour cream
1/4 cup butter
1/4 cup olive oil
You do the filling first, so bake potatoes.
Clean outside of potatoes.
Bake the potatoes at 400 for 70 minutes.
Remove the inside of potatoes to a bowl
and add butter, season salt, cheese, chives, sour cream, and bacon. Mix so everything holds together.
Mix flour and salt in a deep bowl. And add enough water and egg until the dough becomes a medium soft ball.
Knead dough on a floured board until smooth.
Too much kneading will make the dough tough.
Divide dough in two parts; cover and let stand for 20 minutes.
Roll dough out on a floured board very thin and cut in rounds with a biscuit cutter or glass.
Place a teaspoon of filling in each wrapper and seal tight.
Crimp edges with a fork, then let rest for
20 minutes before boiling.
In a large skillet, heat 1/4 cup butter and 1/4 cup olive oil on medium.
Add 1 thinly sliced onion and cook until caramelized.
Bring salted water to a boil.
Add pierogies to water; when they float, they are done with this part.
Add pierogis to onions In the skillet.
Cook until brown on each side.
- Serve with sour cream.