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Author Notes: When Monika visited my Heirloom Kitchen, I knew I was in for a treat. She came armed with ingredients from the Polish store in town and taught me how to make the most delicious pierogi I have ever tasted! Best of all, it's the same way her grandmother in Poland still makes them today. —Anna Francese Gass
Makes 50 pierogi
For the pierogi dough:
- 1 1/2 cups boiling water
- 1 pound Polish flour, or extra fine flour with no additives
- 1 teaspoon extra-virgin olive oil
- 1 egg, beaten
- Flour, for shaping
- In a kitchen aid with paddle attachment or large bowl, combine water, flour, and oil. Add the egg and mix until combined.
- Turn out dough onto floured surface and knead into a ball until dough is soft and bounces back when pressed.
- Place in a bowl and cover with a tea towel. Allow dough to rest for 10 minutes.
For the filling and topping:
- 6 medium Yukon Gold potatoes, peeled
- 1 tablespoon extra-virgin olive oil
- 4 ounces Polish bacon or pancetta, finely diced
- 1 large yellow onion, finely diced
- 8 ounces farmers cheese
- Salt and pepper, for seasoning
- Sour cream, for garnishing (optional)
- In a large pot, cook the potatoes in salted boiling water until fork tender.
- Meanwhile, heat olive oil in a large sauce pan. Add the bacon. Once bacon begins to render (about 2 minutes) add onion and cook on low heat until onion is soft and beginning to caramelize, an additional 10 minutes.
- Once the filling is done, remove about half of the onion from the pan and place in a large bowl.
- Once potatoes are ready, add them to the bowl with the onion and farmers cheese. Mash and mix until fully combined. Season with salt and pepper.
- Once dough is ready, cut it into 4 pieces and return 3 to the covered bowl. Roll out the remaining piece to about a 1/8-inch thick (about the space between two tines of a fork).
- Using a water glass, cut out circles with all the dough.
- Place about a tablespoon of filling into the middle of the dough. Cup the dough in your hand and fold the circle in half.
- Place the half moon on its side in the palm of your hand and pinch the ends of the dough to create a border/seal on the pierogi.
- Continue until all filling and dough is used. You should have approximately 50 pierogi.
- Bring a large pot of salted water to a boil. Drop 12 to 15 pierogi in the water. Watch to see when the pierogi float: Once they do, cook for an additional 2 to 3 minutes.
- Remove from the water with a slotted spoon onto a clean plate. Finish cooking all the pierogies.
- Heat a large sauté pan with olive oil and add as many pierogi to the pan and you would like to eat. Add the onion and bacon mixture and cook for a few minutes, so that it all heats through together in the pan.
- Serve! Garnish with sour cream if desired.