The Pierogi I Grew Up Eating #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Put the peeled potatoes in a pot, cover with water, bring to a boil over medium-high heat, and cook about 25 minutes until a fork pierces them easily. Drain, cool 5 minutes, then mash until smooth.
2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese, then mash in 3/4 cup shredded mozzarella. Partly cover and set aside.
3. In a stand mixer bowl (or large bowl if by hand), whisk 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil and 1 1/2 tsp salt until blended.
4. Add 2 cups flour and mix on speed 2 (or stir by hand) until combined. Add the remaining flour 1/2 cup at a time, letting each addition combine before the next. Add the last flour 1 Tbsp at a time, just until the dough no longer sticks to the bowl or your hands.
5. Knead on speed 2 (or by hand) for 2 to 3 minutes until smooth and elastic. Cover with plastic wrap and rest for 30 minutes.
6. Divide the dough in 2 pieces and cover one. Roll the other thinly on a floured surface to just under 1/8 inch thick.
7. Cut circles 3 inches in diameter, placing them close together (re-roll the scraps under cover). Put 1/2 Tbsp of filling on each circle.
8. Pull the two edges together and pinch tightly to seal, then crimp the edges again with a pinch-and-twist motion.
9. Make the bacon topping: in a medium skillet, fry the chopped bacon until crisp. Melt in 2 Tbsp butter, then remove from heat.
10. Bring a pot of water to a rolling boil with 1 Tbsp salt. Cook the pierogi in batches for about 2 minutes, until the water returns to a boil and they float. Lift out with a slotted spoon, layering them in a bowl and drizzling buttery bacon between the layers.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggCheeseMilkPotatoMozzarella cheeseCream cheeseBaconSour cream