Ingredients
Method
- Make the dough. Combine the flour and salt in a bowl. Add the yogurt and egg and mix until a rough dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes until smooth. Cover and rest for 20 minutes.
- Make the filling. Boil the potatoes in salted water until tender. Drain well and mash until smooth. Stir in the cheddar and season with salt and pepper. Let cool completely.
- Roll and fill. Divide the dough into two or three portions. Roll to about 3 mm thickness and cut 7.5 cm rounds. Place 2 teaspoons of filling in the centre, moisten the edge with water, fold into a half-moon and press to seal, pushing out any air.
- Boil. Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches for 2 to 3 minutes or until they float. Lift out with a slotted spoon and drain well.
- Bacon and onions. Cook the bacon in a large frying pan until crisp; remove. Add the onion to the rendered fat and cook over medium-low heat until deeply caramelised, 8 to 12 minutes; remove.
- Fry and finish. Add the butter to the pan, then fry the boiled pierogi for 3 to 4 minutes per side until golden and crisp. Return the bacon and onions to the pan and toss gently.
- Serve. Top with chives and extra cheddar if desired.
- Notes
Notes
Dough texture: If it feels sticky, dust in a little extra flour. If it feels stiff or crumbly, add a teaspoon or two of yogurt. Aim for soft, smooth and slightly tacky.
Freezer tip: Freeze shaped, uncooked pierogi on a tray, then bag for up to 3 months. Boil from frozen, adding 1 minute.
Reheat: Chill cooked pierogi up to 3 days and re-crisp in a pan with butter.
