Homemade Pierogi

Nothing like bringing out your Polish heritage than homemade pierogi! This process definitely required time and hard work, but the end result was worth it!

Dough Ingredients:

3 cups all purpose flour

2/3 cup of hot water

1/3 cup of cold water

1/2 teaspoon olive oil

Pinch of salt

Filling Ingredients:

2 red bliss potatoes

1/2 sweet onion copped

1/2 lb thick cut bacon

1/2 block of extra sharp cheddar cheese

2 oz chives chopped

Salt to taste

Pepper to taste

4 tablespoon butter

Instructions:

Serving size= 18-20

Peel and cut potato into quarters and boil until soft. Add some butter and salt to taste to potatoes and mash with a hand masher. Saute onions over medium heat with butter, salt, and pepper until soft then set aside. Cut bacon into small pieces and fry, then set aside. Slice cheese into small cubes and chop chives. Keep all filling ingredients separate.

In a large bowl mix together flour, salt, and oil making sure flour is smooth and no lumps exist. Mix in hot water and let sit covered with cotton towel for 5 minutes. Next, add in cold water, mix well and allow to sit covered for another 15 minutes. Now you have to knead the dough until it no longer sticks to your hands. Roll in a large ball and keep covered. With some flour coat the area you plan to roll out dough. Tear off about 1/4 of dough at a time and roll flat with a rolling pin. The dough should be rolled thin and using cup or small bowl (which ever size you prefer) cut out circle for the pierogi. Add filling to the center of pierogi and then fold in half to seal. I used a fork to seal the ends so no filling can escape. Drop each pierogi one by one into boiling water and boil until they float to the top (about 3-4 minutes). <optional, but recommended> after pierogies are boiled, season them with garlic powder, add oil and butter to a pan over medium heat, and pan fry until lightly brown on both sides.

Serve with sour cream and enjoy!