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Pierogi Ruskie with Crispy Bacon Topping
Created by: Howcan Team
Ingredients
- For the Pierogi Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- For the Potato Filling:
- 1 pound russet potatoes, peeled and diced
- 1/2 cup diced onion
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- For the Crispy Bacon Topping:
- 6 slices bacon, chopped
- 1/4 cup chopped green onions
Instructions
- To make the Pierogi Dough, in a large bowl, combine 2 cups of flour and 1/2 teaspoon of salt. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened unsalted butter. Mix until the dough comes together. Knead the dough on a floured surface until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- In the meantime, prepare the Potato Filling. Boil the diced potatoes in a pot of salted water until tender. Drain and mash the potatoes. In a skillet, sauté the diced onion until translucent. Mix the sautéed onions, shredded cheddar cheese, salt, and pepper into the mashed potatoes. Set aside.
- Roll out the Pierogi Dough on a floured surface to about 1/8 inch thickness. Use a round cutter to cut out circles of dough.
- Place a spoonful of the Potato Filling in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a half-moon shape.
- Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess grease.
- To serve, top the cooked Pierogi Ruskie with the crispy bacon and chopped green onions. Enjoy!
Pierogi Ruskie, a beloved Polish dish, has a rich history dating back to the 17th century. Originating in the region of Podlaskie, these delectable dumplings were traditionally filled with a savory mixture of mashed potatoes, farmer's cheese, and onions. The addition of crispy bacon as a topping adds a delightful crunch and smoky flavor to this classic dish. Renowned chefs in Poland, such as Magda Gessler, have elevated the Pierogi Ruskie with their innovative culinary skills. Today, the best versions of this dish can be found in authentic Polish restaurants, where the perfect balance of tender dough, creamy filling, and crispy bacon topping is essential. Whether enjoyed as a comforting home-cooked meal or a gourmet dining experience, Pierogi Ruskie with crispy bacon topping is a true culinary delight.
60 min
6 servings
380 calories
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