First up: a little hometown tribute...
We may be full-time West Coasters now, but we got our start in Pittsburgh, PA. Pierogies are a big deal out there, and for good reason!
These little Polish dumplings can be found in any grocery store in Pittsburgh, and most Pittsburghers have at least one family member who makes them from scratch. In fact, during baseball games in Pittsburgh, human beings actually dress up as pierogies and race each other around the field at PNC Park. You should see it, it's (deliciously) wild.
Pierogies can function as a side-dish or a main course. You can fill them with all kinds of delicious goodies depending on what you're in the mood for, and you can tailor them to your distinct tastes. We experimented with a few different filling combinations and you can check out our favorite one below.
Bacon Chive Pierogies
Prep Time: 60 Minutes
Cook Time: 30 Minutes
Yield: 20 Pierogies
2 cups all-purpose flour
1 tsp kosher salt
1 egg, slightly beaten
1/2 cup sour cream
1/4 cup butter, diced and room temp
4 red potatoes, peeled & quartered
1 cup shredded white cheddar (about 4 oz.)
2 tbsp chopped chives (plus extra for garnish)
1/4 cup cooked, chopped bacon (plus extra for garnish)
1/2 tsp kosher salt
1/2 tsp ground black pepper
To make the dough, mix together the flour and salt. Add the beaten egg and stir with a wooden spoon. Add the sour cream and softened butter and continue to stir until a dough begins to form. Continue mixing the dough by hand for about 5 minutes, until the flour and wet ingredients are completely incorporated. The dough will be slightly sticky, but should not stick to your hands. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least 20 minutes. (Dough can be left in the refrigerator overnight if needed.)
Boil the quartered potatoes until fork-tender, about 12-14 minutes. While the potatoes are boiling, prep the bacon, chives and shredded cheese and set aside. After the potatoes are done cooking, strain them and add to a medium mixing bowl. Mash the potatoes until smooth. Stir the bacon and chives into the mashed potatoes. Mix in the shredded cheese, and stir until all ingredients are evenly distributed. Add the salt and pepper to taste, and allow to cool to room temperature.
After the dough has cooled, lightly flour a rolling surface and roll the dough to 1/8" thickness. Cut 20 circles out of the dough using a 3.5" circular cookie cutter. (You may need to re-roll the dough scraps to get 20 pierogies.) Scoop the potato filling onto the center of the dough cut-outs using a 1/2 oz. cookie scoop. Using a pastry brush (or your finger!), moisten the outside edge of each pierogi with a small amount of water. Immediately fold the dough in half around the filling, pinching the edges closed. For best results, we recommend filling and sealing one pierogi at a time.
Boil pierogies, 4-5 at a time, until they float. Transfer to a buttered frying pan and cook until golden and crispy.
Garnish with extra chives and bacon, serve with cold sour cream and enjoy!