• 2 teaspoons butter
  • 4 slices bacon, chopped
  • 2 tablespoons bacon drippings
  • ½yellow onion, diced
  • 5 medium Yukon Gold potatoes, peeled and halved
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1large egg
  • 1 ½ cups farmer’s cheese, or any cheese blend
  • 1large egg
  • 1 tablespoon water
  • 50wonton wrappers, or as needed
  • 1 cup sour cream
  • ¼ cup chopped fresh chives
  • Directions

  • Step 1

    Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.


  • Step 2

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer’s cheese. Cover and refrigerate until chilled, about 30 minutes.

  • Step 3

    Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.

  • Step 4

    Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.

  • Step 5

    Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.

  • Step 6

    Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

  • Cook's Note:

    Cover wonton wrappers with a damp towel while you work so they don’t dry out.

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