Potato Cheese Pierogies With Bacon Recipes

Steps:

• 1. make your filling first. peel potatoes and quarter and put to boil, cook till tender same as you would for mashed potatoes. Drain and return to pot. smash the potatoes.
• 2. while potatoes are boiling , fry up bacon, when done remove bacon from grease, but do not throw out grease. set bacon aside.
• 3. add the onions to the bacon grease and cook till tender . when done add both sticks of butter to the onions and stir until butter is melted. remove from heat, set aside.
• 4. cut velveta cheese up into smaller chunks. when potatoes are done and drained ,and smashed, pour the onions and butter into potatoes , add the cheese to it too, crumble or cut up bacon and mix up well . set aside, and make dough.
• 5. mix 3 1/2 cups of flour with the salt add 1 egg and the 16oz container of sour cream mix well. on a floured surface roll dough out to about 1/8" thickness. cut out circles of dough, fill with 2 tbs of filling , fold over and seal edges with water , crimp edges with fork.
• 6. boil a pot of water when water is at a full boil drop perogies into the water when they float to the top remove from water and let drain on racks. when dried you can either bag them up and freeze until ready or fry up in butter till golden brown and serve with sour cream. 8]

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.