Cheesy Bacon Pierogis Recipes

CHEESY BACON AND MINI PIEROGY HASH

Steps:

• Preheat oven to 350°F.Spray a 9x13 pan with nonstick cooking spray.Combine the onion, pepper, ½ cup crumbled bacon, 1 cup cheese, cream of chicken, milk and sour cream in a large bowl.Mix together remaining bacon, cheese and corn flakes; set aside.Mix in pierogies and stir to coat.Pour mixture into pan and top with corn flake topping mixture.Cover with foil and bake for 50-60 minutes. If desired, foil can be removed the last 10 to 15 minutes of baking.

POTATO-CHEESE PIEROGIES WITH BACON

Steps:

• Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
• Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
• While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
• Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
• Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
• Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
• Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

CHEESY BACON PIEROGIS

Steps:

• In a large bowl, combine eggs, yolk, milk and sour cream. Whisk until smooth. Add flour and salt. Gently stir until a sticky dough is formed. Lightly flour hands and knead dough on a floured surface 25 times. Wrap dough with plastic wrap and let rest while making filling.
• For filling, in a large bowl, combine potatoes and remaining ingredients except for butter. Season to taste with salt & pepper. Let filling cool while rolling out and cutting dough.
• To make pierogis, roll out the dough until the thickness of pie dough. Cut out circles with a 3" round biscuit cutter or drinking glass. Set dough rounds aside, then repeat until all dough is made into rounds. Place dough rounds on a flat surface and brush edges of each with cool water. Spoon about 1 tablespoon of mashed potato filling onto the center of each dough round.
• Working one at a time, hold the dough round in one hand and fold over dough. Starting at one end, stretch dough, while pinching ends together until pierogi is sealed. Continue with remaining dough rounds and filling.
• Bring a large dutch oven or saucepan half filled with water to a rolling boil. Add 1 tablespoon of salt. Add half of pierogis to water. Reduce heat to simmer and cook pierogis for 4-5 minutes or until pierogi's float to the top.
• Meanwhile, Pre-heat a large non-stick skillet over medium-low heat. Add half of butter. When butter has melted, and pierogis are done, remove them with a slotted spoon and transfer one at a time to the skillet. Cook for 2-3 minutes per side or until golden brown. Transfer browned pierogis to a serving dish and set aside.
• Add the remaining uncooked pierogis to the hot water while the first batch browns in the skillet. Repeat process above until all pierogis are cooked and browned. Sprinkle remaining cheddar on top and keep warm in the oven until ready to serve. Garnish with additional chopped bacon, green onions and paprika if desired. Serve.