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Pierogi filled with cheesy potatoes

by Natasha Kravchuk, Natasha’s Kitchen Ingredients for Potato Filing:

2 lbs russet potatoes (5 medium), peeled

1/2 tsp salt

2 Tbsp butter melted

2 oz cream cheese softened

3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

1 cup warm water

1/4 cup whole milk

2 Tbsp sour cream

1 large egg

1 tsp salt (plus more for cooking) 4 cups all-purpose flour measured correctly*

For the Toppings 4 oz bacon chopped

2 Tbsp butter

Sour Cream to serve

Instructions

How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.