The World Cook

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 3 tbsp

70g 42g

Butter
3 Onions
3 1

3 1

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

1

Melt 2 tbsp28g of butter in a skillet over a medium heat. Once the butter is melted, adjust to a low heat and add the sliced onions. Cook them for about 30 minutes or until they are caramalized, stirring occasionally so they don't burn.
2

On a clean work surface, create a small mound with the flour. Make a small well at the top and crack the egg into it, then add the vegetable oil and salt into the well.
3

Starting at the top of the mound, use a fork beat the ingredients. Switch to using a wooden spoon and slowly add warm water, a few tablespoons at a time. As the dough forms add small amounts of flour and knead the dough until soft.
4

Set a timer for 8 minutes, knead the dough with your hands, adding flour as needed so that the dough does not stick to your work surface. When the timer goes off cover the dough with a bowl and let sit for one hour.

Coach's tip The dough is finished when it is no longer sticky.

Coach's tip The dough is finished when it is no longer sticky.
5

Bring a large pot of water to boil. Peel and cut potatoes into chunks, add to boiling water and cook until soft. Drain and set aside.
6

While potatoes are cooking, fry bacon in a frying pan. When crispy remove and dry on a paper towel.
7

In the same frying pan, add diced onions and cook until translucent in the bacon grease. Add the peas and cook for 3 minutes, remove from heat and let cool.
8

In a large bowl, add the potatoes, cheese and crumble the bacon on top. Season will salt and pepper and mash until mostly smooth, but still a little bit lumpy. Stir in the onion and pea mixture.
9

Bring a large pot of salted water to boil and roll out the dough on a lightly floured surface until about 1/8 in thick.
10

Cut out 2-3 in circles, using a small glass or cookie cutter.
11

To make the pierogi, place 1 tbsp of the mixture into the center of the circle.
12

Dab warm water around the edge of the circle, and fold over the dough into a semi-circle shape. Crimp the edges together with your fingers, using a bit more water to seal the seam. Finish by pressing the edges down with a fork.
13

When the water is boiling slowly add in 2-3 peirogi at a time, making sure they don't stick to the bottom of the pot. Cook in the water for 5 minutes; when the pierogi float on the top of the water, remove and let dry on a paper towel.
14

On a medium setting, heat the rest of the butter and olive oil in a large frying pan. As the pierogis dry, add to the pan and fry until browned on both sides. Add more butter and oil to the pan as needed to keep them from burning

Coach's tip If pierogis start to get dirty looking during this step, add more butter and oil.

Coach's tip If pierogis start to get dirty looking during this step, add more butter and oil.
15

Serve fried pierogies with carmelized onions and sour cream. Sprinkle with diced chives.