Homemade Pierogi filled with cheesy potatoes

Ingredients:

For the Potato Cheese Filling:

• 2 lbs (900 g) russet potatoes, peeled
• 1/2 tsp salt
• 2 Tbsp (30 g) unsalted butter, melted
• 2 oz (55 g) cream cheese, softened
• 3/4 cup (180 g) mozzarella cheese, shredded

For the Pierogi Dough:

• 1 cup (240 ml) warm water
• 1/4 cup (60 ml) whole milk
• 2 Tbsp (30 g) sour cream
• 3 Tbsp (45 ml) extra light olive oil or vegetable oil
• 1 large egg
• 1 1/2 tsp fine sea salt
• 4 cups (500 g) all-purpose flour

For the Bacon Topping:

• 4 oz (110 g) bacon, chopped
• 2 Tbsp (30 g) unsalted butter

Instructions:

Make the Potato Cheese Filling:

1. Cook potatoes: Place potatoes in a pot, cover with water, and bring to a boil over medium-high heat. Cook for 25 minutes or until easily pierced with a fork. Drain and cool for 5 minutes.
2. Mash filling: Mash potatoes until smooth. Add salt, melted butter, cream cheese, and mozzarella cheese. Mash to combine. Partially cover and set aside while rolling out the dough.

Make the Pierogi Dough:

1. Combine wet ingredients: In a stand mixer bowl or large mixing bowl, whisk together warm water, milk, sour cream, egg, oil, and salt.
2. Add dry ingredients: Gradually add 2 cups of flour, mixing until incorporated. Add the remaining flour 1/2 cup at a time, mixing until the dough no longer sticks to the sides of the bowl or your hands.
3. Knead dough: Knead for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Mold the Pierogi:

1. Divide dough: Divide dough into 2 pieces. Cover one piece and roll out the other to a thickness of just under 1/8 inch on a floured surface.
2. Cut circles: Use a 3-inch round cookie cutter to cut circles from the dough.
3. Fill pierogi: Place 1/2 Tbsp of potato filling in the center of each circle.
4. Seal pierogi: Bring the edges together and pinch tightly to seal. Crimp the edges a second time for a tighter seal.

Make the Bacon Topping:

1. Cook bacon: In a medium skillet, cook bacon until crisp.
2. Add butter: Melt 2 Tbsp of butter in the bacon fat.

Cook the Pierogi:

1. Boil water: Bring a pot of water to a rolling boil and add 1 Tbsp of salt.
2. Cook pierogi: Add pierogi in batches and cook for about 2 minutes or until they float to the top.
3. Drain and serve: Remove pierogi to a bowl with a strainer or slotted spoon, drizzling buttery bacon between layers.

Notes:

• This recipe makes approximately 55-60 pierogi.
• For a softer, more tender dough, consider adding a bit more oil and reducing the kneading time.
• To freeze pierogi, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months.