I messed up.
I just spent the last two weeks in Singapore for my brother’s wedding (yay congrats!), visiting extended family and being generally touristy. Which, by the way, was amazing. But I knew that baking/updating while on vacation overseas would be somewhat unreasonable and I actually did prepare for this case. I had 3 recipes lined up to share with you wonderful folks during the time I was away. All I would have to do was write blog posts to go with them and have internet access on my laptop to push them live.
But here comes the part where I goofed. Goofed bad. I remembered my laptop and forgot its power cable. Add on a factor of old/sad laptop battery and me not realizing the missing cord until the laptop was almost dead in Singapore… and we end up here.
A whole lotta no updating.
I apologize greatly, but I will make it up to you. Starting with one of my favourite foods, pierogies.
Little cheesy potato dumplings.. I could eat these things until I burst. And for that reason, I had to share them with you. This blog is typically known for its sweets, but I couldn’t resist. Besides, there’s dough involved, so that’s sort of similar to baking… right?
Except maybe the part where instead of putting it in the oven, I fry them in bacon fat with bacon and onions.
So a little different. But not too much. Dough, bacon… sounds like something you’d find on this blog, right?
On top of sharing one of my savoury favourites, I will also make my absence up to you by trying to push out those backlogged posts I had saved for during my trip. Hope you enjoy the temporarily more frequent updating!
Back to the pierogies for a second before I go. Unless you’re adverse to pork and its byproducts, one should always fry their pierogies in bacon fat. Always. Because why would you deprive yourself of that level of deliciousness?
And never forget the extra sour cream.
See you in sooner than 2 weeks!
Pierogies Fried with Onions and Bacon
Adapted from AllRecipes.com
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups sour cream (plus an extra 1/2-1 cup for serving)
- 2 eggs
- 1 egg yolk
- 2 tablespoons vegetable oil
- 4 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
For Serving (w/15-20 pierogies)
- 1/4 chopped onions
- 2-3 strips bacon, chopped
- 1/2-1 cup sour cream
- Dough: In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese while still hot. Season with salt and pepper. Set aside to cool.
- Assembly: Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon a teaspoon of filling into the center. Fold the circles over into half-circles, and press with fingers to seal the edges. Press edges with a fork to further seal. Place pierogies on a lightly greased cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- Serving: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
- Partially cook bacon in a large skillet over medium heat until bacon is curling but still soft. Add onions. Once onions are translucent, add pierogies to pan in a single layer, turning them occasionally until both sides are a golden brown. Serve with sour cream on the side.
Makes approximately 50 pierogies.