I had originally written this post on Monday, but must have forgotten to hit send- so sorry for the weekend recap on a Wednesday 🙂 With that being said, Happy Hump Day!
We had a really great weekend over here, starting off Friday night with a delicious Pierogi treat with friends at our apartment. Then Saturday, Nick and I had a really fun day date with a few of my other gfs and their husbands. What a treat it was to have a sitter during the day (usually we do evening dates). This might be our new thing, as it really was so refreshing, and left you so rested to tackle the next day, since we came home right in time to put Char to bed. Now backing up to our Friday night feast….Nick was feeling extra motivated, so came up with the idea to make Pierogies, which are basically polish dumplings. This kid LOVES dumpys, as we call them. They certainly aren’t the quickest meal to whip up (he was slaving away for over an hour), but they certainly are well worth it, and devoured within minutes! I prepped a few things beforehand, which helped save time in the evening, such as boiling/chopping the potatoes and baking the bacon in advance.
We like to serve them with a small side of sour cream, for your dipping sauce….
- 3 cups flour
- 3 eggs
- 8 oz sour cream
- 1 tsp baking powder
- 1/2 tbsp salt
- 5 russet potatoes
- 1 large yellow onion (finely diced)
- 1 pack bacon (cooked until crispy, cut into small pieces)
- 1 pack chives (diced)
- 1 stick butter
- 1 tea spoon of salt, pepper, and nutmeg
- Peel, chop, and boil potatoes in slightly salted water, until soft (approx. 20 mins). Drain potatoes, add 2 tbsp butter and 2 generous spoonfuls of sour cream. Mash using a hand masher until smooth. Add 1 tsp each nutmeg, salt, and pepper, then mix and taste… add more salt, pepper, and nutmeg as desired.
- Saute onion with 1 tbsp olive oil and 1 tsp butter over high heat, until caramelized. Put aside.
- Separate the potatoes into equal parts. In the first bowl mix in bacon and onions. In the other bowl mix in chives and 1 generous spoonful of sour cream.
- Whisk together the eggs and sour cream.
- Sift together the flour, salt, and baking powder. Make a well in the middle of the mixture, and slowly add the eggs & sour cream, making sure to slowly mix in the dry ingredients. Once all the liquid has been added, knead the dough until firm (it’s important to knead well so that the dough cooks properly). *This is the same way we make dough for flat breads and pasta
- Using a pasta machine, pass through the dough until as thin as possible while remaining workable (we thinned it to the “7” setting on our machine).
- Cut out circles of dough, approx. the size of a large coffee mug.
- Add a small spoonful of filling to the middle of the dough, while moistening the edges with a wet finger. Seal the pierogi gently with your fingers, making sure not to rip the dough.