A couple of people worked on rolling the dough thin. They had the Kitchenaid pasta roller, so that made things go pretty quick. Then there was a stuffing station, a boiling station and somebody who was laying them all out to dry before they went in the freezer. It was very efficient, a lot of fun and everyone had a freezer full of wonderful treats when it was done. Nana got hers out for the following Easter and they were all sooo good.
Anyway, after that tackling the whole thing by myself seemed a bit intimidating. Especially since my pasta roller is this rolling pin. So, I decided I would need to think of something else to do for my potato recipe. Then, MiMi sent a text one Friday night saying she and Pops would like to steal Jax for a bit the next morning. I had my chance, it was now or never. A couple of hours with my hands free was just the inspiration I needed.
The actually came together pretty easily. Of course, they do take some time and a little patience. I would say they are worth the effort. I don't think they will become a weekly staple, but it fun to know that I can make them if the situation arises!
3 cups all-purpose flour
2 cups white whole wheat flour (you can use all all-purpose if you'd like)
1 tsp salt
1 cup water
1/2 cup butter, softened
4 medium potatoes
8 oz cream cheese
1/2 tsp salt
1/2 tsp pepper
4-5 strips bacon, cooked crisp and crumbled
4 oz shredded colby jack cheese (cheddar would be great too!)
1/4 cup chives, chopped
1/2 T butter
3-4 strips bacon, cooked crisp and crumbled
additional cheese and sour cream for serving
- To make dough, mix together flour and salt in food processor. Add in water, eggs and butter. Pulse until a dough forms. You can add a little more flour or water if needed. Pull the dough together into a tight ball and wrap in plastic wrap. Set aside to rest for at least 20 minutes.
- Meanwhile, peel and cube your potatoes. Place in a pot of water and bring to a boil. Boil until tender, about 10-15 minutes. Drain completely. Place pan of drained potatoes over low heat and allow any remaining water to evaporate. Add cream cheese and mash to your desired consistency. Stir in salt, pepper, cheese, bacon and chives. Place in refrigerator to cool.
- Roll half of your dough out to 1/8 inch thickness. Cut 4" circles. Place a tablespoon of cooled filling in the center. Use wet fingers to moisten the edges of the dough, fold over and seal. (I used my fingers, a fork and a pierogi press. Each method worked just as well as the next. The press did make the prettiest dumplings, but they were all delicious.)
- Once the pierogi are all formed, bring a large pot of water to a slow boil. In batches, drop the pierogi in and allow to boil for 1-2 minutes. When they float, they are ready to be removed with a slotted spoon. Drain on a towel and continue working until all pierogi have been boiled.
- At this point you can lay them out on trays to freeze. Once individually frozen, you can place them in freezer bags and freeze for up to 3 months. I froze about half my batch and went ahead and cooked the rest.
- To prepare, melt half the butter in a large skillet. Add the bacon. Place pierogi in the melted butter so that they form a single layer. Cook over medium heat until they are gold brown, flip and cook the other side. Remove from pan and place in serving dish. Continue working, adding a little butter and bacon as you go, until all of the pierogi are cooked. Sprinkle with cheese and place in a warm oven (I had mine at 250 F) until cheese melts. Sprinkle with chives and drizzle with sour cream.
Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another.
Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .
We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try.
Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook
Horseradish Potato Au Gratin from From Gate to Plate
Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
Slow Cooker Loaded Potato Soup from Making Miracles
Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara's Multicultural Table
Tortilla Espanola (Spanish Omelet) from Cali's Cuisine
Japanese Moon Gazing Potatoes from Ninja Baker
Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
Sweet Potato Spiced Swirl Bread from Baking in Pyjamas
Loaded Pierogi from Cooking With Carlee
Bloody Mary Potato Salad from Cindy's Recipes and Writings
Colcannon with Kale from Cherishing a Sweet Life
Jersey Royals with Mint from Food Lust People Love
Naked Ladies with their Legs Crossed from Passion Kneaded
Shredded Potato Crusted Chicken from The Freshman Cook