Name: Pierogi Recipe
Cuisine: Russia
Ingredients: 2 lbs russet potatoes (5 medium), peeled; 1/2 tsp salt; 2 Tbsp butter melted; 2 oz cream cheese softened; 3/4 cup mozzarella cheese shredded; 1 cup warm water; 1/4 cup whole milk; 2 Tbsp sour cream; 1 large egg; 1 tsp salt (plus more for cooking); 4 cups all-purpose flour measured correctly; 4 oz bacon chopped; 2 Tbsp butter melted; Sour Cream to serve

Cuisine:

Russia

Medium

Ingredients

2 lbs russet potatoes (5 medium), peeled
1/2 tsp salt
2 Tbsp butter melted
2 oz cream cheese softened
3/4 cup mozzarella cheese shredded
1 cup warm water
1/4 cup whole milk
2 Tbsp sour cream
1 large egg
1 tsp salt (plus more for cooking)
4 cups all-purpose flour measured correctly
4 oz bacon chopped
2 Tbsp butter melted
Sour Cream to serve

Directions

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Steps

1 Done	Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.
2 Done	Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
3 Done	In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.
4 Done	Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.
5 Done	Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
6 Done	Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.
7 Done	To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
8 Done	Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
9 Done	Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.