Pierogies are a delicious usually potato filled dumpling that can either be filled with savory fillings like sour kraut or other non traditional fillings like I used today. A month or so ago I got these different sized empanada forms and decided to use the smallest one today for the task of making pierogies. Since I have never made them, I didn't realize they would expand so much when boiled. The recipe is supposed to make 48. I got about 30 out of the recipe. Oh well, cooking is a learning experience. What was important was the end result, delicious, huge pierogi.
6-8 potatoes boiled
1/4 cup cheddar cheese
1/2 container Oscar Meyer Natural Bacon Bits
1/2 diced sauteed onion
2 TBSP sour cream
3 TBSP butter
salt and pepper
Mash the potatoes and add the cheese, bacon bits, sour cream, and butter. Let sit until it cools.
1 tsp baking powder
8oz sour cream
Mix the wet ingredients into the dry using your hands. You may have to add a few TBSP. of water if the dough doesn't come into a ball easily.
Divide the dough and roll out on a floured surface with plenty of flour on your rolling surface and on the rolling pin. Roll to 1/8" thickness. Cut out with a biscuit cutter or a small empanada cutter. Place into the form and add a little less than one TBSP. of the cooled filling. Fold over and crimp the sides with a fork. Set aside on parchment paper until you have made all of your pierogi.
Next step is to start a pot of water boiling with a pinch of salt in it. Add the pierogi and boil for 5-6 minutes. They will float to the top when done. Move to a paper towel to dry.
Heat a frying pan with some oil and about 2 TBSP of butter. Fry the pierogi until golden brown on each side. Serve with sour cream on the side.