Pierogi

• Boil the potatoes in lightly salted water, until very tender. Before draining reserve a cup of the hot water for the dough. Drain and allow to cool.
• Make the dough. In a stand mixer (can also be done by hand), add the flour and salt – combine. Add the butter and eggs to combine to a crumb consistency, slowly add the hot water until dough comes together in a ball (you may not need all the water).
• Knead in the machine using the dough hook until a smooth dough forms.
• Remove dough from machine and place in a clean bowl and cover. Allow to rest a minimum of an hour.
• Cook the onion. In a large skillet, melt the butter over medium-high. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden-brown and softened (not burnt), roughly 12 minutes. Leave about 1 cup of onions in the pan and remove from heat. Add the rest to a medium bowl.
• Mix the cooked onions and reserved potatoes. Combine well, then add the grated cheese and crumbled bacon. Mix together, then set aside.
• Take the dough and cut the ball into 4 even pieces, working one piece at a time, roll out the dough to about a 1/8 inch thickness. Using a 3-inch cookie cutter or the rim of a glass, cut as many disks as you can. Place on a flour-dusted baking sheet until ready to assemble. Repeat with the remaining dough.
• If not using right away, cover with a damp tea towel until ready.

Assembly:

• Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in (use a little water on your finger to ensure a tight seal). Make sure to really pinch the dough together because you don’t the filling to burst out.
• Add the pierogies in two to three batches, to a pan of boiling, salted water and cook for about 2-3 minutes until they float. As they cook return the pan with the reserved onions to a low/medium heat.
• Drain the cooked pierogi with a slotted spoon and add to the pan containing the onion. Cover and cook for about another 2-3 minutes.
• Serve while still hot with sour cream and either the caramelized onions from the pan or the fresh green onions. Makes 40-50, depending on size. Enjoy!!!