A little bit of kosher salt

A little bit of kosher salt

For the toppings

• 1 large onions , chopped
• 3 slabs of bacon , chopped (optional)
• 1/2 cup of sour cream
• 2 tablespoon of oil or ghee for frying

Instructions

For the filling:

1. Place potatoes in a pot, cover with water and cook until fork tender
2. In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown
3. Once potatoes are cooked, using a hand blender or potato masher, mashed potatoes so they don't have lumps
4. Add farmers cheese and mix together
5. Add onions, other cheeses, spices, salt and pepper and mix well.

For the dough:

1. Pour the flour on a counter or other surface that will allow you to make the dough
2. Add a pinch of salt
3. Make a little whole in a middle and start adding milk and butter
4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
5. Once done, cover it with the big bowl and let it rest for about 20-30 minutes
6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
7. Place 1 teaspoon of fling in the middle of the circle
8. Wet one half of the circle and then seal it together
9. Boil large pot of water and season with salt
10. Once the water is boiling put about 8 pierogi at the time
11. Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
12. If you want to fry them like I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown

Source  https://eatingeuropean.com

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