These are the most perfect pierogi filled with crispy bacon, sharp white cheddar, sweet caramelized onion, and creamy potato.
I think my Eastern European roots are showing – beyond my pale skin and eye color. Growing up the only Czech/Slovak food I was aware of was potica and stuffed cabbage. I love my grandma’s potica recipe which my dad perfected from several versions that she had written down over the years (she is an old school cooking from memory person which meant it varied over time). As for stuffed cabbage? I never liked it and honestly have not tried it again as an adult to find out if my tastes have changed. Maybe one day.
When I finally traveled to Prague a few years ago I learned there is much more to is than potica and stuffed cabbage (thank goodness). Not that I was so naive as to still think that but you know what I mean. Anywho, long story short the food was amazing and I wish I had been able to spend more time exploring beyond downtown Prague but it was a quick visit before heading to Berlin for a science conference.
Since then I’ve been more curious about making my own Slovakian food at home and my Uncle even gifted me with a cookbook chock full of recipes. Admittedly I haven’t used it as much as I would like but I was surprised to see recipes for pirohy (slovak for pierogi)- apparently they arn’t as common in the Slovak region as they are in Poland but I love those things so I’m just gonna run with it.
P.S. The Kitchen here in Columbus used that very cookbook to come up with the menu for a hands-on participatory Slovakian dinner party at the end of January. Yes it includes stuffed cabbage so I guess I’ll finally be giving them another chance!
These are only the second kind of pierogi I’ve ever made and they were just as huge as a hit as the first ones (which were a creative sweet peanut butter ricotta version with a chocolate dipping sauce). While I wouldn’t exactly call this a quick recipe to make, being that it has many steps, it’s not all that difficult, it just takes some time. But the end result is totally worth it. I brought them to a Second Thanksgiving party with friends and there was not a single one leftover.
One year ago: Weekly Meal Plan #42 – Christmas Edition
Two years ago: Homemade Instant Oatmeal
Three years ago: Pear-Cranberry Sauce
Four years ago: Gluten-Free Chipotle Cornbread Muffins
Five years ago: Streusel-Topped Milky Way Apple Butter Bread
BACON, CHEDDAR, CARAMELIZED ONION, AND POTATO PIEROGI
Makes approximately 32 small or 16 large
2 cups all-purpose flour
1/2 tsp salt
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing
4 red potatoes, skinned and boiled
4 slices bacon
1 meduim yellow onion, chopped
1 cup shredded sharp white cheddar cheese
Salt and pepper, to taste
- Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
- Make the filling: Cook the bacon for the sauce in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.
- In a large bowl, smash the boiled potatoes with the bacon, cheddar cheese, and caramelized onions. Add salt and pepper to taste.
- Make the pierogies: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies). Place a small ball of filling (about 1 tsp for small, 2 tsp for large – I used a small cookie scoop) in the center of each dough round.
- Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
- Bring a large pot of water to a boil. Carefully place pierogies a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
- In a large skillet, melt the butter. Saute the pierogies until golden brown on each side. Serve warm with sour cream.
Source: Adapted from my Peanut Butter Ricotta Pierogies with Chocolate Dipping Sauce and Host The Toast.