These Delicious Potato Pierogi Recipe is good with bacon and green onion, oh, and a scoop of sour cream of coarse. Mmmm mmm! Now, imagine frying these potato pierogi next day, if you get lucky to have left overs, so crispy & yummy!
In a stand mixer, whisk 1 egg and 2 tablespoons of sour cream. Add 1 cup of water and 1 cup of whole milk, whisk. Change the whisk attachment to a hook attachment, and mix in 5 cups of flour on slow speed, 1 cup at a time. Mix for 10 minutes.
Remove from the stand mixer onto a floured surface, cover with a plastic wrap or a bowl and let the dough rest in the room temperature for about 40 min.
Divide the dough into 8 pieces, roll out 1 dough piece into a big circle, using glass cup press it over the dough to form perfect same size circles.
Place 1 teaspoon of the potato filling in the center of the circle. Fold in half and using a fork press over the dough. Now, place your pierogi on the floured surface until they are ready to be cooked.
Fill a big pot with water and bring it to a boil, add salt. Drop pierogies into the pot and bring it to a boil, reduce the heat to medium heat and cook for 3-5 minutes, or until the potato is cooked thru inside the pierogi.
Using a slotted spoon, remove the pierogies from the water into the bowl and add butter. Sprinkle cooked bacon crumbs and green onion. Enjoy!
To Make Filling:
Dice 3 potatoes and 1 onion into tiny cubes. Season with salt and black pepper to taste, give it a good mix, then place the filling into the sifter over the bowl. It is ready to be used.
Notes
When YOU make this Potato Pierogi Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
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