We are making pierogi, filled with cheesy potatoes, covered in buttery bacon and

served with sour cream. This was my favorite food growing up and still is.

We'll start with the cheesy potato filling. You'll need two pounds of russet

potatoes that are peeled. Transfer those to a medium saucepan and cover with

water. Bring that to a boil over medium-high heat. Once the potatoes are

boiling cook for another 25 minutes. While those are cooking, we'll start on

the dough. In your mixing bowl combine 1 cup of warm water, 1/4 cup of milk, 2

tablespoons of sour cream, 1 egg and a teaspoon of salt. Whisk until blended.

Quickly stir in 2 cups of all-purpose flour and you can make this dough by

hand or use a stand mixer to do the kneading for you. With the mixer on speed

2, using the dough hook attachment, add the remaining flour - 1/2 a cup at a time,

letting it incorporate before adding more.

Add that last bit of flour, one tablespoon at a time or just until the

dough no longer sticks to the sides of the bowl, then continue kneading on speed "2"

- or by hand for about ten minutes. All right, the potatoes have been cooking

for about 25 minutes and you know they're ready when they're easily

pierced with a fork. Drain the potatoes and let them cool uncovered for five

minutes, then mash them up. Now mash in two tablespoons of melted butter, two

ounces of softened cream cheese and half a teaspoon of salt. Once the potatoes are

smooth, mash in 3/4 cup of shredded mozzarella cheese. Partially cover the

potatoes to keep them from drying out and set them aside while you prepare

your dough. When your dough is finished kneading, it should be smooth, soft and

elastic. Divide the dough in half and keep half of the dough under the mixing

bowl to keep it from drying out. Roll the first piece of dough on a floured

surface to just under one-eighth inch thickness. It should be pretty thin. Now

use a 3-inch diameter round cookie cutter or a drinking glass, or you could

use the lid from a mason jar and cut your circles as close as possible. I

collect the scraps and put them right under that mixing bowl to keep them

moist and fresh for the next batch. Now place half a teaspoon of the potato

filling over each dough round and I use a small trigger release cookie scoop to

make this process so much faster. To form the pierogi, pull the two edges together

around the filling and pinch firmly to create a tight seal. For a prettier

crimped border go over the sealed edge again using a pinch and twist motion. Now

a couple of tips. Shape the filling under the dough to create more of a crescent

shape and avoid any large air pockets. It is

time to cook or freeze your pierogies and I'll leave instructions on freezing

in the notes. If cooking right away, set a pot of water to boil. Now you want the

buttery bacon topping to be ready when the pierogi come out of the water so

saute four ounces of chopped bacon, then melt in two tablespoons of butter and

take it off the heat. Salt the boiling water then add the pierogi, one at a time.

And once they're floating and the water is back to a boil, boil an additional

three to five minutes, or until the dough is very tender. Remove the pierogi to a

bowl with a slotted spoon. All right, I'm so excited! All that's left to do, is

to butter these up with that buttery bacon. Okay here we go.

Because you don't want them to stick together, so you want to have this ready.

Put it on right away. All right, every last drop. And we always serve these with

sour cream, just a big generous dollop of sour cream makes this irresistible. I

have a feast in front of me and I did not wear a belt today on purpose. Oh my

goodness! I cannot wait to dig in. Let's do this taste test.

These are incredible! We got that tender dough and loaded with cheesy potatoes.

The filling is so flavorful and yet so easy. My goodness, these are good! If I

were to name a favorite childhood food, it would be this. This is my number one

request from my mom growing up. Classic, easy and I love that one recipe makes

enough for three dinners. These fry so well and the kids love these, especially

with sour cream and the bacon. I mean, who can resist crisp, crunchy, buttery

pierogies, or as we like to call them "vareniki". If you guys enjoyed this

video, please give me a great big thumbs up below. Make sure to subscribe to our

Channel and we'll see you next time. Now I am a meat and potatoes kind of gal so

I love my potatoes. If you guys want some more awesome potato recipes, check out

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