cheater pierogi

Ingredients

• Servings: 50
• 2 teaspoons butter
• 4 slices bacon, chopped
• 2 tablespoons bacon drippings
• 1/2 yellow onion, diced
• 5 medium yukon gold potatoes, peeled and halved
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 1 large egg
• 1 1/2 cups farmer’s cheese, or any cheese blend
• 1 large egg
• 1 tablespoon water
• 50 wonton wrappers, or as needed
• 1 cup sour cream
• 1/4 cup chopped fresh chives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 10 mins


• melt butter in a large skillet over medium heat. add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and mash until smooth. allow to cool for 10 minutes. season with salt, black pepper, and cayenne pepper. stir in 1 egg and farmer's cheese. cover and refrigerate until chilled, about 30 minutes.
• beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
• place 2 to 3 wonton wrappers at a time on a lightly floured work surface. brush the edges lightly with the egg wash. place about 2 tablespoons of filling in the center of each wrapper. fold each pierogi in half and lightly press the edges together to seal.
• bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. drain.
• transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.