Bacon & Onion Pierogies (Homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
Egg, fresh, 1 large Sour Cream, 2 tbsp Milk, 3.25%, 1 cup Water, tap, 1 cup (8 fl oz) *Flour, white, 5 cup Boiled potatoes, 8 potato (2-1/2" dia, sphere) *Margarine, soft, .5 cup Cream Cheese, 6 oz Bacon, 3 medium slices, cooked (raw product Onions, raw, 1 cup, chopped
Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
For filling. Boil potatoes until soft. Drain and peel of the skin. Fry bacon, margarine and onion on medium low heat until brown & sweet. Mash potatoes with margarine, cream cheese and bacon/onion mixture.
On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
I used a small cookie scoop to evenly distribute filling but you could use a teaspoon. Fold circle in half and pinch around the edges. If it doesn't stick use a dab of water around the inside ege.
Freeze in a single layer on parchment paper then once frozen transfer to a freezer bag. Or cook them right away for about 10 - 15 minutes (depending if frozen or fresh) in boiling water with a dribble of oil. Serve with sour cream on the side.
Number of Servings: 50
Recipe submitted by SparkPeople user CIOUID.
Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
For filling. Boil potatoes until soft. Drain and peel of the skin. Fry bacon, margarine and onion on medium low heat until brown & sweet. Mash potatoes with margarine, cream cheese and bacon/onion mixture.
On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
I used a small cookie scoop to evenly distribute filling but you could use a teaspoon. Fold circle in half and pinch around the edges. If it doesn't stick use a dab of water around the inside ege.
Freeze in a single layer on parchment paper then once frozen transfer to a freezer bag. Or cook them right away for about 10 - 15 minutes (depending if frozen or fresh) in boiling water with a dribble of oil. Serve with sour cream on the side.
Number of Servings: 50
Recipe submitted by SparkPeople user CIOUID.
Nutritional Info Amount Per Serving
- Calories: 93.7
- Total Fat: 2.8 g
- Cholesterol: 9.1 mg
- Sodium: 33.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
Member Reviews