Poland

Group H | Europe

Potato, Bacon and Pea Pierogi

Staying on brand to make Robert Lewandowski proud, these pierogi are handmade from dough to filling. Fried in butter, savory and served heaped with carmelized onions and sour cream – you better be bringing your winning appetite.

Originally from Serious Eats, these pierogi can be made vegetarian by simply leaving out the bacon. But if goal scoring is your aim, make sure to keep the protein levels high.

  • Time 2hrs
    plus letting dough rise 1 hour
  • Makes 8
  • Difficulty World Class
  • Units Imperial Metric

Ingredients

  • 70g Butter
    5 tbsp
    70g
    Butter
  • 3 Onions
    3
    3
    Onions two sliced, one diced
  • 375g Flour
    3 cups
    375g
    Flour
  • 1 Egg
    1
    1
    Egg
  • 2 tsp Vegetable oil
    2 tsp
    2 tsp
    Vegetable oil
  • 1 tsp Salt
    1 tsp
    1 tsp
    Salt
  • 180ml Water
    3/4 cup
    180ml
    Water warm
  • 2 Potatoes
    2
    2
    Potatoes
  • 6 slices Bacon
    6 slices
    6 slices
    Bacon
  • 150g Frozen peas
    1 cup
    150g
    Frozen peas defrosted
  • 255g Ricotta cheese
    9oz
    255g
    Ricotta cheese
  • 2 tbsp Olive oil
    2 tbsp
    2 tbsp
    Olive oil
  • 150g Sour cream
    1 cup
    150g
    Sour cream
  • 2 tbsp Chives
    2 tbsp
    2 tbsp
    Chives diced

Jump to next step