Entree: Poland – Silesia – Silesian Pierogi (Boiled filled dumplings of unleavened dough with mashed potato and farmer cheese, served with fried onions and bacon)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt, plus 1 tbsp (18 g) coarse salt for boiling
- 1 large egg, approx. 1.8 oz (50 g)
- 1/2 cup (120 ml) warm water
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) farmer cheese (twaróg) or well-drained full-fat cottage cheese
- 2 tbsp (30 ml) unsalted butter (for mash)
- 1 egg yolk, approx. 0.6 oz (18 g)
- Freshly ground black pepper to taste
- 6 oz (170 g) smoked bacon, diced
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 tbsp (45 ml) unsalted butter (for frying)
- Extra butter or oil for pan-frying if desired

Instructions

1. Prepare the filling: Boil the potato chunks in salted water until very tender, about 15–20 minutes. Drain well and mash with 2 tbsp butter, farmer cheese, egg yolk, salt, and pepper until smooth; taste and adjust seasoning. Let the filling cool to room temperature.
2. Make the dough: In a bowl combine 3 cups flour and 1 tsp salt. Make a well, add the whole egg and 1/2 cup warm water, and mix into a shaggy dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Cover and let rest 20–30 minutes.
3. Roll and fill: Roll the dough to about 1/8 inch (3 mm) thickness. Cut rounds about 3 in (7.5 cm) in diameter. Place about 1 heaping tablespoon of filling in the center of each round, brush the edge with a little water, fold to form a half-moon, and press/crimp the edges to seal. Repeat until all filling is used.
4. Boil the pierogi: Bring a large pot of water to a rolling boil, add 1 tbsp coarse salt. Working in batches, drop pierogi into the water; when they float, cook an additional 1–2 minutes. Remove with a slotted spoon and drain.
5. Finish with bacon and onions: In a large skillet, fry diced bacon until crisp. Add sliced onion and 3 tbsp butter, sauté until onions are golden and soft. Add drained pierogi to the skillet and gently toss to brown edges and coat with bacon and onions. Serve immediately, spooning bacon and onions over the pierogi.