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Cheddar and Potato Prairie Pierogies
Set up a family assembly line and these are done in a flash. If you don't want to deal with dough, pick up some fresh round dumpling wrappers at the grocery store and start filling.
Loading ...November 13th, 2009
By LeeAnne Wright
Servings
Makes 30 pierogiesPrep Time
Prep to table: 1 hour (less if you have help)Ingredients
Directions
Combine flour, salt, eggs, oil and water in a food processor fitted with blade attachment; pulse until a ball of dough forms or mix together by hand.
Dust with flour and knead on counter top until smooth and elastic.
Cover with plastic wrap and let dough rest while you make the filling.
Cook potatoes in boiling salted water until fork tender. Drain and set aside.
Finely chop one of the onions.
In the same pot, melt 1 tablespoon of butter over medium heat and sauté onion until translucent. Remove pot from heat.
Add potatoes and mash until all lumps are gone. Mix in cheese. Taste and season with salt and pepper as needed.
Cut dough in half and roll on a lightly floured surface to 16-inch thickness (very thin!).
Using a 3-inch round cookie cutter, cut out circles. Peel each one from counter and place in your palm. Fill with 1 1/2 teaspoons of filling. Lightly wet edges and press together, making sure it is completely sealed. Don't be afraid to stretch the dough slightly during the filling process. (Hang in there, after a few pierogies you will be a pro.) Place filled pierogies on a clean tea towel and cover with another.
Cook about 10 pierogies at a time in boiling salted water until they float to the surface, about 5 minutes. Transfer cooked pierogies to a lightly buttered sheet pan and continue with boiling the rest.
Meanwhile, in a large, non-stick fry pan over medium-high heat, fry bacon until crisp. Pour out bacon fat into a small bowl. Do not discard.
Thinly slice remaining onions. Melt 1 tablespoon of butter in same pan over medium heat and sauté onions until golden brown. Set aside and keep warm.
Heat 1 tablespoon of bacon fat and remaining butter in same fry pan. Pan fry pierogies until golden on both sides.
Serve topped with onions and bacon with sour cream on the side.
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