MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roland's Prize Winning Bacon Loaded Pierogi
Categories: Breads, Potatoes, Pork, Cheese, Dairy
Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
2 c All purpose flour
1/2 ts Salt
1 lg Egg; beaten
1/2 c Sour cream
1/4 c Rendered bacon fat

MMMMM--------------------------FILLING-------------------------------
5 lg Potatoes
2 lg Onions; fine chopped
8 oz Mild cheddar; shredded
1/4 c Fresh chives; fine chopped
1 lb Smoked bacon
Salt & pepper

DOUGH: In a large bowl mix all of the ingredients
together. Knead until well combined. Cover with saran
wrap and refrigerate the dough for 20-30 minutes. Roll
out the dough on a floured surface to 1/8th"-1/16th"
thick. Cut circles approximately 3" in diameter.

Boil and mash the potatoes but do not add any butter or
milk.

Saut++ the onions in butter until soft and translucent.
They should not brown.

Bake the bacon on a cookie sheet covered in aluminum
foil in the oven at 400+XF/205+XC for 20 minutes (or until
crisp). Drain/ dry the bacon fat and save for future
use.

Finely chop the bacon (this is easiest in a food
processor).

Combine all of the filling ingredients. If you whiz them
together in a food processor the mixture gets a little
sticky which makes it harder to work with, but it seems
to combine the flavors the best.

Taste the mixture and add extra seasoning, or chives to
taste.

Put a spoonful of the filling onto each circle and press
the edges together to form a semi circle. Roland did not
use anything additional to seal them, but some recipes
use an egg wash for added adhesion.

Cook the pierogies in large pan of boiling water for 5-6
minutes. Remove from the pan and drain. At this stage
the pierogies can be refrigerated, frozen or finished
for immediate eating. They will keep in the refrigerator
for a few days, but can also be cooked directly from
frozen.

Pierogies are cooked twice, so to eat them you then fry
them. You will need more butter (or bacon fat if you
have some) and some coarsely chopped onions (these add
flavor). Use a large skillet over a medium high heat.
Fry the pierogies with the onions for 4-5 minutes on
each side (checking to see how done they are). Make sure
you add more butter when you turn them so that they
dongCOt stick. Cooking time and the amount of butter will
depend on the type of pan and the stove. They should be
heated through, golden and crispy.

Serve with sour cream and more butter. For the
competition Roland served the pierogies with special
bacon and chive sour cream (delicious). Simply add
finely chopped bacon and chives to the sour cream.

RECIPE FROM: https://columbusfoodadventures.com

Uncle Dirty Dave's Archives

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