Estimated read time: 2-3 minutes
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Ingredients:
2 cups sour cream
2 eggs
1 egg yolk
4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter “melted”
Pinch of onion salt
1 cup shredded cheddar cheese
Pinch of pepper
8 potatoes, peeled and cubed
2 tablespoons of vegetable oil
1 tablespoon of freshly chopped dill
Bacon
White onion
Preparation:
1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 20 minutes. 2. Place potatoes into a pot of water, bring to a boil and cook unit soft. Drain and mash (while still hot) with shredded cheese, fresh dill, onion salt, Salt and pepper. Set aside to cool down. 3. Separate the dough into balls. Roll out one at a time on a lightly floured surface until it is thin enough to work with however not thin that it tears. Cut into circles using a biscuit cutter. Brush a little warm water around the edges and spoon filling into center. Fold over into half circles and press to seal the edges. 4. When now cooking pierogis bring a pot of water with a dash of salt to a broil. Drop 2 or 3 at a time and when there done they will float “don’t wait too long or they will be soggy”.
For the topping and dip:
1. Take 1/3 cup of sour cream, ½ teaspoon of chopped dill and mix together. 2. Cook bacon until chewy and chop up. 3. Chop onions into medium squares and then Sauté in butter. 4. Mix the bacon and onions together.
Plating:
Take 3 pierogis place side by side on a plate. Spoon the bacon and onion mix on each one. On the side of the plate spoon the dill/sour cream mix and you ready to enjoy.
