Pierogi - Stuffed, pan-fried dumplings

Prepare yourself for a journey to Eastern European culinary delight with these Blissful Bacon-Ricotta Pierogi. Combining the heartiness of smoked bacon, the sweetness of caramelized onions, and the creamy indulgence of ricotta cheese encased in a chewy homemade dumpling dough, these pierogi are a perfect tribute to tradition with a sumptuous twist. Perfect for a family dinner or a comforting snuggle with your taste buds, this is a recipe that will surely be loved by all!

Ingredients:

For the Pierogi Dough:

- 4 cups all-purpose flour, plus extra for dusting

- 1 teaspoon salt

- 1 cup warm water

- 1/2 cup Greek yogurt

- 1 large egg

For the Filling:

- 6 strips bacon

- 1 large white onion, finely chopped

- 1 cup ricotta cheese

- 1 large baked potato, cooled and coarsely chopped

- 2 tablespoons chopped chives, plus extra for garnish

- Salt, to taste

- Freshly ground black pepper, to taste

For Cooking and Serving:

- Salted boiling water, for cooking pierogi

- Sour cream, for serving

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Prep Time: 30 minutes (plus 1 hour for dough to rest)

Cook Time: 30 minutes

Total Time: 2 hours

Equipment: Skillet, wire rack, mixing bowls, rolling pin, 3-inch cookie cutter, baking sheet, large pot

Servings: Makes about 24 pierogi

Instructions:

1. Begin by preparing the pierogi dough. In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the warm water, Greek yogurt, and beaten egg. Mix until a shaggy dough forms.

2. Knead the dough on a floured surface until it's soft and slightly sticky. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

3. Fry the bacon in a skillet over medium heat until crisp. Transfer the bacon to a wire rack to keep it crispy. Reserve a couple of tablespoons of the rendered bacon fat in the skillet.

4. In the same skillet, add the finely chopped onion and cook over medium-high heat for 10 to 12 minutes, until browned and softened. Set aside half of the caramelized onions for serving, and let the other half cool for the filling.

5. In a mixing bowl, combine the ricotta cheese and coarsely chopped baked potato. Mash together to a creamy consistency. Stir in most of the crispy bacon (reserving some for garnish), the cooked onions, and the chives. Season with salt and black pepper to taste.

6. Roll out the rested dough on a floured surface to an eighth of an inch thickness. Use a 3-inch cookie cutter to cut out circles. Place a heaping tablespoon of the filling onto each circle.

7. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal, ensuring there are no gaps for the filling to leak out during cooking.

8. Bring a large pot of salted water to a boil. In batches, boil the pierogi for a few minutes until they float to the top. Remove with a slotted spoon, draining excess water.

9. Heat the reserved bacon fat in the skillet. Add the boiled pierogi to the skillet and cook on medium-high heat without disturbing them for a few minutes, until they develop a golden-brown crust. Flip and repeat for the other side.

10. Serve the crispy pierogi with the reserved caramelized onions and bacon crumbles. Garnish with additional chives, and accompany with a dollop of sour cream for cool creaminess.

Cooking Tips:

- Ensure that your dough is not overworked; this will keep the pierogi tender and chewy.

- When sealing your pierogi, you can use a fork to create a decorative and tighter seal.

- If you prefer, you can cook all the pierogi first before frying, laying them out on a floured baking sheet without touching to prevent them from sticking together.

This recipe is attributed to the author Food Network and their YouTube channel https://www.youtube.com/@FoodNetwork

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Pierogi - Stuffed, pan-fried dumplings