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To Make the Pierogi Dough
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup water
Method
- Combine the flour and salt in a medium bowl, then make a well in the center. Add the egg and using a spatula, begin to break it up. Pour in half of the water. Working from the outside in, mix the dough. As it starts to come together in a ball in the center, add a tablespoon or two of water, just enough for the dough to come together in the “shaggy” stage. Add additional water, a little at a time, until a cohesive, slightly sticky dough.
- Lightly flour the work surface and turn out the dough. Begin to knead, using the palm and base of the hand, lightly dusting with flour until the dough has a soft, smooth texture, and no longer sticks to the table. The dough will still be tacky, but not overly sticky. Flatten the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to twenty-four.
To Make the Pierogi Filling
Ingredients
- 8 ounces bacon
- 2 pounds Russet potatoes, peeled, cut into a medium dice and covered with water
- Kosher salt
- 1 tablespoon unsalted butter
- 1 cup julienned onion
- 8 ounces grated mozzarella or farmer’s cheese
- Freshly ground pepper
Method
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper and lay the bacon out on the sheet in a single layer. Bake in the oven, turning midway through, until the bacon is very crisp, 15 to 20 minutes. Remove to a cooling rack. Once cool enough to handle, crumble into pieces. You will need 1 cup of crumbled bacon.
- Put the potatoes in a small saucepan and add enough room temperature water to cover by 1-inch. Add salt and. bring to a boil. R educe the heat to a simmer, and continue to cook until tender when pierced with a knife, about 10 minutes. Heat a large frying pan over medium heat, add the butter and once melted add the onions. Sprinkle with salt and pepper and cook, stirring often until caramelized, 8 to 10 minutes. Adjust the seasoning to taste.
- Drain the potatoes and add to a large bowl. Using a potato masher or large fork, coarsely mash then add the caramelized onions, bacon, and cheese. Stir to combine and season with salt and pepper.
To Make the Red Pepper Coulis
Ingredients
- 1 large red bell pepper
- 1 cup sour cream
- 1 teaspoon granulated garlic
- Kosher salt
- Freshly ground black pepper
Method
- Place the pepper directly on the flame of a gas stovetop, turning until the skin on all sides, top and bottom are blackened. Alternatively, place the pepper on a baking sheet under the broiler, turning until blackened. Remove to a bowl, cover with plastic wrap, and allow the pepper to steam for a few minutes so the skin can be more easily removed. Once cool enough to handle, cut off the ends, carefully remove the skin, stem and seeds and put in the cup of a blender. Add the sour cream, granulated garlic, salt, and pepper and blend until smooth. Pour into a small pitcher or squeeze bottle and refrigerate until ready to use.
To Assemble the Pierogis and Serve
Ingredients
- All-purpose flour, for dusting
- Blended oil (half canola and half olive oil), for frying
- Red Pepper Coulis (from above)
- Chopped chives, for garnish
- Arugula, for garnish
Method
- Line a baking sheet with parchment paper. Lightly dust the work surface and the top of the dough. Roll the dough, keeping it moving until ⅛-inch. Using a 2 ½-inch round cutter, starting as close to the edge as possible, press and cut the dough into circles. Transfer to the lined sheet pan. Push the trimmings together and let rest for a few minutes. Re-roll and cut additional circles. The dough can only be re-rolled once. Otherwise, it would be rough and chewy.
- Brush the edges of each of the circles with a little water to help the pierogis to stay sealed. Using a disher/scoop or a tablespoon, Place a tablespoon of the filling in the center of the dough. Fold the edges of the dough together to encapsulate the filling and press the edges together to seal. To ensure the pierogis are sealed you can use your thumb to press along the edges again. Refrigerate for about 30 minutes to allow the pierogis to firm up.
- Line a baking sheet with parchment paper. Heat a large frying pan over medium heat. Add a thin layer of the oil. Once hot, add the pierogis in batches, do not overcrowd the pan. Pan-fry until golden brown on both sides, 2 to 5 minutes. Transfer to the lined baking sheet.
- Arrange three pierogis on each plate, drizzle with the red pepper coulis, and sprinkle with chives. Serve with some arugula on the side.
This recipe was inspired by a contest at Silver Fork, a program of, Center on Halsted, the LGBTQ+ center in Chicago, Illinois. A cohort of students decided to do a pop-up restaurant featuring pierogis, synonymous with Chicago and its Polish community. This pierogi filled with potato, caramelized onion, bacon, and cheese, topped with a red pepper sauce was the winning version.