As always thanks so much to Kristen at  who is such a great host each month.

How really could you go wrong with potatoes and cheese?  How about you add in bacon?
That’s what I’ve done with my pierogies this month.
Every culture in the world has a dumpling of some sort and this is one of my very favourite.  We had a lot of Polish and Ukrainian neighbours growing up and it was a real treat when someone’s Gran would make these.
Here’s my interpretation of this classic dish.

For the filling take: 2 cups mashed potatoes, 2 cups cheese (grated cheddar is my fav), 1 T. chopped chives, pinch of each; nutmeg, salt and pepper.

For the dough; 1 cup milk, 1/2 cup water, 1 egg and 3 T. yogurt.

Add in 4-5 cups of flour.  Your flour is dependant on how much moisture is in the air.  You’re going for a smooth dough that is very elasticy.

Get a tea towel ready on a draining rack (the rack isn’t totally necessary).

Have a big pot of boiling (salted water going).

Pinch off a golf ball sized amount of the dough.

Flatten into a circle and add 2 T. of your filling.

Pinch closed.

Get a whole assembly line going and place on a floured tea towel.

Add to the boiling water and cook until they float.

Drain.

Now this part you don’t have to do.  You can eat your pierogies straight out of the water with a bit of sourcream or you can saute them in a little butter. 

However, you went to all that trouble of making them so why not cook a 1b. of bacon and pan fry them in the fat?  Come on…you know you want to.

Have your bacon at the ready as garnish.

And enjoy.