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Pierogi with Potato, Cheese, Bacon, and Peas Filling
http://www.seriouseats.com/recipes/2013/02/from-a-polish-country-h...
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Ingredients
categorized
original
Pierogi Dough
3 cups (390 g) all-purpose flour, plus additional for kneading
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt, plus more for the boiling water
1/2 to 3/4 cup (120 to 180 ml) warm water
Filling
2 medium potatoes (white, baking, or Yukon gold—whatever you prefer), peeled and cut into chunks
6 strips bacon
3 large onions, peeled—1 minced and 2 sliced
1 cup (130 g) frozen baby peas, defrosted
9 oz (255 g) ricotta cheese
Salt and freshly ground pepper
5 tablespoons unsalted butter, plus more as needed
1 to 2 cups/240 to 480 ml light sour cream (optional)
Ingredients
categorized
original
Produce
Baby peas, frozen
(
1
cup
)
Onions, large
(
3
)
Potatoes, medium white
(
2
)
Meat
Bacon
(
6
strips
)
Cooking & Baking
All-purpose flour
(
3
cups
)
Filling
(
1
)
Pierogi dough
(
1
)
Salt
(
1
teaspoon
)
Salt and freshly ground pepper
(
1
)
Vegetable oil
(
2
teaspoons
)
Drinks
Water
(
1/2
cup
)
Dairy
Butter, unsalted
(
5
tablespoons
)
Ricotta cheese
(
9
oz
)
Sour cream, light
(
1
cups
)
Refrigerated
Egg, large
(
1
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
37.1
Rating
1-100
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Tweets
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Views
1
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Recipe Stats
Published February 15, 2013 (2 weeks ago).
32 people saved this recipe.
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