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Potato-Bacon Pierogi with Sage Butter

| September 26, 2013

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OPEN KITCHEN with NATHAN SCOTT

 

Potato-Bacon Pierogi with Sage Butter

Pierogi may also be filled with cooked shredded cabbage, sausage, cheeses, or even fruit fillings.

Ingredients

Makes about 2½ dozen

  1 large egg, lightly beaten  
  ½ cup, plus 2 tablespoons, sour cream, plus more for garnish  
    Kosher salt and freshly ground black pepper  
  3 cups all-purpose flour, plus more for dusting  
  2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks  
  4 cloves garlic, peeled  
  4 ounces bacon, cooked until crispy and crumbled  
  ¼ cup, plus 2 tablespoons, unsalted butter, melted, plus more for greasing  
  1 tablespoon fresh sage, chopped, plus more for garnish  

 

Directions

 

  1. In a mixing bowl, stir the egg together with 1 cup of water, 2 tablespoons sour cream, and ½ teaspoon salt.  Mix in the flour.  Transfer the dough to a lightly floured surface and knead until a smooth, yet slightly sticky dough forms, 5 to 8 minutes.  Place the dough in a lightly greased bowl and cover with plastic wrap.  Set aside to rest for 30 minutes.
  2. Meanwhile, combine the potatoes and garlic in a saucepan.  Cover with cold, salted water.  Bring to a boil, and then reduce to a simmer, cooking until the potatoes and garlic are tender, about 20 minutes.  Remove from the heat, drain, and mash the potatoes and garlic together with a potato masher or ricer.  Stir in the bacon, 2 tablespoons butter, and remaining ½ cup sour cream.  Season the potato mixture to taste with salt and black pepper.
  3. Working on a lightly floured surface, roll the pierogi dough out to a ⅛–inch thickness.  Cut the dough into about 30 rounds with a 2-½-inch cookie cutter.  Top each round with about 2 tablespoons of the potato mixture.  Fold each round of dough in half, encasing the potato filling in the dough.  Pinch the seams of the dough together to seal, arrange the finished pierogi on a lightly floured baking sheet, and cover with plastic wrap.
  4. Working in batches, cook the pierogi in a pot of boiling, salted water for 5 to 6 minutes, or until the dumplings rise to the surface of the water.  Using a slotted spoon, remove the pierogi from the water and transfer them to a skillet.  Drizzle the cooked pierogi with the remaining ¼ cup melted butter and stir in the chopped sage.  Set over medium-high heat and cook, tossing occasionally, until the pierogi are lightly golden.  Serve.

 

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Follow his blog at:  http://thetrialstribulationsofawannabeauthor.blogspot.com/

Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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