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Ukrainian Pierogies
...in your mind.
Ukrainian Pierogies

Ukrainian Pierogies

Ingredients

  • 2 onions, cut into a small dice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 slices bacon, chopped fine
  • 2 pounds potatoes peeled and quartered
  • 1 cup grated white cheddar
  • Kosher salt
  • Ground black pepper
  • 2 cups of flour, plus a little extra if necessary
  • 1 egg
  • 1/2 tsp salt
  • 1 cup potato water, cooled
  • Sour cream and diced green onions for serving

Directions

  1. Start by cooking the onions in the oil & butter
  2. At the same time, start cooking the bacon in a non-stick pan – cook until crispy then remover from pan, but leave a couple tablespoons of grease
  3. Boil the potatoes until tender, drain water but save about a cup
  4. Rice potatoes into a bowl and add the cheese, salt, and half the onions (which at this point should be starting to caramelize, but not have too much color)
  5. Put remaining onions back on the heat, add a pinch of salt & pepper and smoked paprika – mix well and continue cooking until nicely caramelized, about another 5-10 minutes
  6. To make the dough, add the flour, egg and 1/2 tsp of salt into a processor, pulse a couple times, then turn on adding only as much of the potato water to get it to come together
  7. Put on a floured surface and knead until smooth – adding a little more flour if it feels too wet
  8. Cut the dough in half, and roll out one half to approximately 1/8 inch thick
  9. Using a glass, or a pastry circle cutter, cut out circles, put a couple teaspoons of the potato mixture in the center, and fold dough over to enclose – if necessary, lightly moisten the edges of the circle with potato water to help seal the edge
  10. If you’re making many, put them on parchment and cover lightly with a towel until ready to cook
  11. To cook them, bring a large pot of water to a boil and add the pierogies – not too many to overcrowd though
  12. The pierogies will come up and float when they are ready
  13. I like to drain them slightly, then put then into the pan the bacon was cooked in to get a little crispy and golden
  14. Serve sprinkled with bacon, the caramelized onions and some sour cream
Ukrainian Pierogies

Ukrainian Pierogies

Ingredients

  • 2 onions, cut into a small dice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 slices bacon, chopped fine
  • 2 pounds potatoes peeled and quartered
  • 1 cup grated white cheddar
  • Kosher salt
  • Ground black pepper
  • 2 cups of flour, plus a little extra if necessary
  • 1 egg
  • 1/2 tsp salt
  • 1 cup potato water, cooled
  • Sour cream and diced green onions for serving

Directions

  1. Start by cooking the onions in the oil & butter
  2. At the same time, start cooking the bacon in a non-stick pan – cook until crispy then remover from pan, but leave a couple tablespoons of grease
  3. Boil the potatoes until tender, drain water but save about a cup
  4. Rice potatoes into a bowl and add the cheese, salt, and half the onions (which at this point should be starting to caramelize, but not have too much color)
  5. Put remaining onions back on the heat, add a pinch of salt & pepper and smoked paprika – mix well and continue cooking until nicely caramelized, about another 5-10 minutes
  6. To make the dough, add the flour, egg and 1/2 tsp of salt into a processor, pulse a couple times, then turn on adding only as much of the potato water to get it to come together
  7. Put on a floured surface and knead until smooth – adding a little more flour if it feels too wet
  8. Cut the dough in half, and roll out one half to approximately 1/8 inch thick
  9. Using a glass, or a pastry circle cutter, cut out circles, put a couple teaspoons of the potato mixture in the center, and fold dough over to enclose – if necessary, lightly moisten the edges of the circle with potato water to help seal the edge
  10. If you’re making many, put them on parchment and cover lightly with a towel until ready to cook
  11. To cook them, bring a large pot of water to a boil and add the pierogies – not too many to overcrowd though
  12. The pierogies will come up and float when they are ready
  13. I like to drain them slightly, then put then into the pan the bacon was cooked in to get a little crispy and golden
  14. Serve sprinkled with bacon, the caramelized onions and some sour cream