Potato and Cheese Pierogies

Dough

In the bowl of a stand mixer fitted with a dough hook, or in a bowl with a wooden spoon, combine all of the ingredients until the dough starts to come together (it will look dry at first, but will come together nicely). Knead until very smooth, about 8 minutes. Cut in half and shape into two discs with your hands. Cover each disc with plastic wrap. Let rest at room temperature for 1 hour.

Filling

Meanwhile, place the potatoes in a Stainless Steel Stockpot with Pasta Insert and cover with cold water. Season generously with salt. Bring to a boil. Simmer until the potatoes are very tender, about 15 minutes. Drain well with the pasta insert. Clean out the stockpot and return the potatoes to the pot.

While the potatoes are cooking, in a 30 cm Iron Handle Skillet over low-medium heat, melt half of the butter. Add the onions and cook, stirring often, until nicely caramelized, about 20 minutes. Season with salt and pepper. Set aside in a bowl. Once cooled, wash out the Skillet.

With a Revolution^® Potato Masher, coarsely crush the potatoes with the sour cream and remaining butter. Mix in the cottage cheese, cheddar, herbs and about one-third of the caramelized onion. Season to taste with salt and pepper (white pepper, if using). Transfer to a Serving Bowl and let cool. Clean out the stockpot.

On a floured work surface, roll out one disc of dough at a time until about 1/8 inch thick. Using a 3 ½-inch cookie cutter, cut out smaller discs of dough. Place about 1 tbsp of the potato mixture at the centre of each disc. Lightly moisten the edges of the dough with water. Fold the dough over the filling, firmly pressing the edges together to seal. Place the pierogies spread out on a generously floured Large Sheet Pan and cover with plastic wrap as you work. Reuse any dough scraps, letting the dough rest before rolling out again.

Fill the clean stockpot with cold water and bring to a boil. Drop about 12 pierogies at a time into the boiling water, stirring gently to prevent from sticking. Cook for 5 minutes (they should all have floated to the top). Remove the pierogies from the water with a Revolution^® Wire Skimmer and set aside on an oiled sheet pan while you continue to boil the remaining pierogies.

Toppings

In the clean skillet, melt 1 tbsp of the butter over medium heat. Brown about 12 pierogies at a time on each side. Set aside on a plate and keep warm. Continue with the remaining butter and pierogies. In the same skillet, reheat the remaining caramelized onions.

Serve the pierogies topped with the caramelized onions, herbs, bacon and sour cream.

Note

Both the dough and the filling can be made in advance and refrigerated. Simply leave them both out at room temperature for 30 minutes before you plan to assemble the pierogies.