Ingredients
- Filling:
- 1 Idaho potato, peeled and cut into 6 pieces
- 1/2 Tbsp butter
- 2 Tbsp sour cream
- 1/4 cup cheddar cheese, shredded
- 1/2 tsp salt
- 1/8 tsp black pepper
- 3 strips bacon, cooked and crumbled
- 1 Tbsp scallions, chopped
- Dough:
- 2 cups flour
- 1/4 cup scallions, sliced
- 2 tsp salt
- 2 tsp oil
- 1/2 cup, plus 1 Tbsp, water
- Topping:
- 4 Tbsp butter
- 1 cup sour cream, for serving
Preparation
Step 1
To prepare the filling, place the potatoes into a small sauce pot and cover with water by about 1". Boil until potatoes are fork tender, then drain.
In a mixing bowl, combine the butter, sour cream, cheddar cheese, salt, pepper, bacon, scallions, and potatoes. Fold ingredients together while mashing the potatoes. Set aside.
To prepare the dough, put the flour, scallions, and salt into the bowl of a food processor. Pulse a few times. Continue to pulse while slowly adding the oil and the water. Pulse until the dough looks like course meal, about the size of small peas.
Place the dough on a work surface and knead until the dough comes together. Cover it with plastic wrap and let rest for at least 15 minutes.
Roll out the dough into a 13" x 18" oval. Using a 4-1/4" biscuit cutter, cut the dough into 12 rounds.
To finish and top the pierogi, place about 2 Tbsp of the filling in the middle of each round. Brush water around the outside of half of the round, then fold, forming a half-moon shape. Pinch the edges together, being sure the pierogi is completely sealed. Repeat with remaining pierogi.
Bring a stockpot filled with water to a boil. Put the pierogi in the water. When they begin to float, let them boil for another 2–3 minutes. Drain.
Melt the butter in a large skillet over medium-high heat. Sauté the pierogi until golden brown on both sides. Serve with sour cream.