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Pierogi With Potato, Cheese, Bacon, And Peas Filling

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Pierogi With Potato, Cheese, Bacon, And Peas Filling

Ingredients

  • pierogi dough
  • 3 cups (390 g) all-purpose flour, plus additional for kneading
  • 1 large egg
  • 2 teaspoons vegetable oil
  • 1 teaspoon salt, plus more for the boiling water
  • 1/2 to 3/4 cup (120 to 180 ml) warm water
  • filling
  • 2 medium potatoes (white, baking, or yukon gold—whatever you prefer), peeled and cut into chunks
  • 6 strips bacon
  • 3 large onions, peeled—1 minced and 2 sliced
  • 1 cup (130 g) frozen baby peas, defrosted
  • 9 oz (255 g) ricotta cheese
  • salt and freshly ground pepper
  • 5 tablespoons unsalted butter, plus more as needed
  • 1 to 2 cups/240 to 480 ml light sour cream (optional)
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Published 2014-09-09 12:30:26 (2 years ago).

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