Pierogis-A-Go-Go

We have a local restaurant in town that has great food and I used to waitress at. Some of the best memories I have of working there were coming home after a horribly long dinner shift with a huge bag of food (half off dinners!) that we would spread out on the coffee table and feast on. One of our favorite things to get was the pierogies. Pastas stuffed with potatoes and cheese, covered in bacon and sautéed onions, and dipped in sour cream? Yum.

We both were craving comfort food the other night and you guessed it, this is what we wanted. So, we learned how to make a pierogi.

Comfort Snack

§            Pierogies

§            Whatever-was-left-in-the-cooler-mish-mash-beer

We ended up with too many to eat so we froze them to eat later.

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Pierogies

3 Cups Flour (for the gluten free variation use my flour mix)

¼ Cup Olive Oil

1 Cup Water

1 Tsp Salt

2 Cups Prepared Mashed Potatoes

1 Cup Grated Cheese

Butter for browning

Red Onion, sliced

6 Strips Cooked Bacon

Sour Cream

1. Mix together flour, water, and olive oil in a bowl or mixer (you can mix with your dough hook on med for 1 minute) until well blended. Turn onto a floured surface and knead for 3-5 minutes, or until a good elastic consistency. Cover with plastic wrap and place in the fridge for 30.
2. Roll out the dough on a floured surface until 1/8 inch thick. Use the mouth of a glass or a cookie cutter to cut out circles from the dough.
3. Mix together potatoes and cheese. Make a 1 inch ball from the mixture and place in the middle of one of the dough circles. Fold the dough circle over and pinch the edges to “seal” the potato mixture inside.  Repeat for all the other pierogies.
4. Drop pierogies a few at a time into a pot of boiling water, be sure to not crowd them. Let boil 7-10 minutes or until they are all floating and appear done. Remove from water, drain, rinse with cold water, and lay out to dry for 15-20 minutes, turning once.
5. Heat butter in a skillet over med-high heat and place onion slices and dried piergoies in the pan. “brown” each side for 2-4 minutes and then flip when golden and starting to crisp. Drain.
6. Serve with crumbled bacon over the top and dipped in sour cream.

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