BACON AND POTATO DUMPLING (PIEROGI)

“Despite the fact that Lippe is a Polish name, I dabble very little in Polish food. I always felt like Pierogis were really thick and heavy and I didn’t crave that much density. After making them, that conclusion is true but they are also DELISH. There are a ton of varieties of pierogis, but I will start with my take on a classic, potato, and onion. I didn’t have a regular potato, so I had to use sweet potato, and of course I had to add bacon because bacon is good with everything.”

FILLING INGREDIENTS (per person):

  • 1 sweet potato (cut into chunks)

  • 1 1/2 onion (diced)

  • 3-4 pieces of bacon (diced)

  • Salt and pepper to taste

OTHER INGREDIENTS:

~40 wraps (either wonton wraps or handmade wraps)

  • Hand made wraps:

    • 3 cups flour

    • 1 egg

    • 1 tsp salt

    • 2 tablespoon oil

  • pot of water

  • Cast iron skillet

DIRECTIONS:

  1. BOIL YOUR POTATOES UNTIL TENDER, AND ALLOW THEM TO COOL OFF

  2. COOK YOUR BACON IN A CAST IRON SKILLET UNTIL THE PIECES ARE BROWNED

  3. REMOVE THE BACON, BUT LEAVE THE FAT IN THE SKILLET.

  4. ADD THE ONION TO THE FAT AND FRY UNTIL TRANSLUCENT AND A LITTLE BROWNED

  5. MASH THE POTATOES WITH A FORK OR ANY TOOL YOU HAVE FOR MASHING POTATOES

  6. MIX IN TWO THIRDS OF THE BACON AND THE ONION (SET THE REST ASIDE FOR TOPPING)

  7. TAKE A BIG SCOOP OF FILL AND PUT IN THE CENTER OF THE WRAP

  8. TAKE THE TWO SIDES AND PRESS THEM TOGETHER AND PUSH OUT THE AIR. SEAL TIGHTLY AND REPEAT!

  9. TO COOK, PLACE DUMPLINGS IN A BOILING POT OF WATER AND DON’T LET THEM STICK TO THE BOTTOM

  10. AS SOON AS THEY START TO FLOAT, PULL THEM OUT AND THEY ARE READY TO GO!

  11. IF YOU WANT, IN THE PAN THAT HAS THE BACON FAT OR A PAN WITH BUTTER, PAN FRY THE PIEROGIS TILL THE SIDES ARE BROWNED

  12. TOP WITH THE REMAINING BACON AND ONION AND ENJOY!