Pierogi Recipe

Place potatoes in a pot, add enough water to cover, bring to a boil over medium-high heat, and cook for 25 minutes or until easily pierced with a fork. Drain, cool for 5 minutes, then mash until smooth.

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.

In the bowl of a stand mixer (or large mixing bowl), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.

Using the dough hook attachment (or wooden spoon), add 2 cups flour and mix until incorporated. Add remaining flour 1/2 cup at a time, then 1 Tbsp at a time, until the dough no longer sticks to the sides of the bowl or hands. Knead for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness. Use a 3” diameter round cookie cutter to cut circles, keeping them as close as possible. Collect scraps and keep covered to re-use.

Add 1/2 Tbsp of potato filling over each dough circle. To form pierogi, pull the 2 edges together and pinch tightly to seal. Crimp the edges a second time with a pinch and twist motion to ensure a tight seal. Cook or freeze pierogi for a future dinner.

In a medium skillet, sauté chopped bacon until crisp. Melt in 2 Tbsp butter and remove from heat. This topping is ready to drizzle over pierogi to prevent sticking.

Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about 2 minutes, or until they float to the top after the water returns to a boil.

Remove pierogi with a strainer or slotted spoon, drizzling with the buttery bacon topping between layers. Serve with optional sour cream.