Bacon, Leek and Cheese Pierogi recipe

Bacon, Leek & Cheese Pierogi

Servings

Prep Time

Total Time

Gluten Free

12

30 min

2 hr 40 min

No

These savory pierogis are stuffed with a phenomenal bacon filling made with dry aged bacon, ricotta cheese and caramelized leeks.

Naturally Hickory Smoked Dry Aged Bacon Slices

This recipe is made with

Dry Aged Hickory Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1 1/2 cups sour cream, divided
1/4 cup butter, softened
3/4 pound Jones Dairy Farm Dry Aged Bacon, cut crosswise into thin strips
1-1/2 cups chopped leeks (whites and light green parts only)
1 cup whole milk ricotta cheese
2 large egg yolks
1/2 teaspoon ground black pepper
1/2 cup chives or green onions, thinly sliced

Preparation

Step 1
For pierogi dough, combine flour and salt in food processor; pulse to combine. Add egg, 1/2 cup sour cream and butter and pulse just until dough holds together. Wrap dough in plastic wrap and chill at least 2 hours or up to 24 hours.

Step 2
For filling, cook bacon in large sauté pan over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels. Set aside 1/2 cup of bacon for garnish. Pour off and reserve all but 2 tablespoons of drippings from pan. Add leeks to drippings and sauté over medium heat until softened, 6 to 8 minutes. Transfer mixture to large bowl and let cool 5 minutes. Stir in ricotta cheese, egg yolks and pepper. Stir remaining bacon into leek mixture.

Step 3
Remove pierogi dough from refrigerator and cut in half. Roll first half of dough on a floured surface to 1/8-inch thickness. Use a 3-1/2-inch biscuit cutter to cut dough into circles and transfer to clean cutting board lightly dusted with flour or cornmeal. Repeat with remaining dough. There should be 24 rounds.

Step 5
Place 1/4-cup of bacon filling on one side of each dough circle. Fold dough over filling forming a half circle. Press edges with tines of a fork. Repeat with remaining dough circles and filling.

Step 6
Bring large sauté pan of water to boil over high heat. Add several pierogi to water and adjust heat to maintain a gentle simmer. Pierogi are done when they float to the surface, about 3 to 5 minutes. Use slotted spoon to transfer each pierogi to rimmed baking sheet to cool.

Step 7
For each serving, melt 2 tablespoons of reserved bacon drippings in medium skillet over medium-high heat. Add 6 peirogi to skillet and cook until browned on bottom, about 3 minutes. Turn and cook until browned and heated through, about 3 minutes more.

Step 8
Serve garnished with reserved bacon, remaining sour cream and green onions.

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