Delicious homemade potato pierogi filled with a creamy blend of mashed potatoes, cream cheese, and mozzarella, served with crispy bacon and sour cream. Perfect for a comforting meal inspired by Natasha's Kitchen.
Ingredients extracted via AI
900 g potatowater0.25 Šálka milk2 PL sour cream1 egg1 ČL salt2 Šálka all-purpose flour2 PL butter60 g cream cheese0.75 Šálka mozzarella100 g baconsaltsour cream
Procedure generated via AI
Peel two pounds of russet potatoes and place them in a medium pot. Cover with water, bring to a boil over medium-high heat, and cook for about 25 minutes until the potatoes are easily pierced with a fork.
Meanwhile, prepare the dough: In a bowl, whisk together 1 cup warm water, 1/4 cup milk, 2 tablespoons sour cream, one egg, and 1 teaspoon salt until well combined.
Quickly stir in 2 cups all-purpose flour, then gradually add more flour in half-cup increments, mixing by hand or using a dough hook on a mixer until the dough is smooth and no longer sticky. Knead for about 10 minutes.
Drain the cooked potatoes and let them cool uncovered for 5 minutes, then mash until smooth.
Stir into the mashed potatoes 2 tablespoons melted butter, 60 grams softened cream cheese, 1/2 teaspoon salt, and 3/4 cup shredded mozzarella. Cover loosely to prevent drying and set aside.
Divide the dough in half. Cover one half with a bowl to keep it from drying out. Roll out the other half on a floured surface to just under 1/8 inch (about 3 mm) thickness.
Use a 3-inch round cookie cutter or a glass to cut circles from the dough.
Place about 1/2 teaspoon of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. For a neat edge, press again with a folding and twisting motion.
As you shape each pierogi, adjust the filling to avoid large air pockets and create a smooth crescent shape.
Cook the pierogi in boiling salted water. Once they float to the surface, simmer for 3 to 5 more minutes until the dough is tender.