1 1/2 cups AP flour
1 egg
pinch salt
1/3 cup water
1 pound bacon, cut into 1/4-inch lardons
2 large Russet potatoes, peeled and diced
2 tablespoons butter
3/4 pound shredded cheddar cheese
Sour cream and chopped chives, for garnish
To make the dough, combine the flour, egg, and salt in a large bowl. Slowly add the water in a steady stream and mix with a wooden spoon until the flour is just moistened.
Roll the dough into a ball and cover with plastic wrap. Place in the refrigerator for at least an hour until the dough is completely chilled, or as long as overnight.
Meanwhile, make the filling by cooking the bacon in a large skillet over medium-high heat. Cook until the bacon is browned and crispy, about 8 minutes. Discard the grease and set the bacon aside.
In a large saucepan, cover the potatoes with water. Bring the pan to a boil and simmer until the potatoes are tender when pierced with a fork.
Drain the potatoes and mash them together with the cooked bacon, butter, and shredded cheese.
Place the filling in the refrigerator until it is chilled.
When youre ready to begin assembling the pierogis, divide the dough into 12 golf ball-sized pieces
Dust a work surface with flour and roll the dough balls out into large circles.
Place a heaping spoonful of the potato filling in the middle of the dough brefore folding the dough in half.
Press the edges together to seal the dough shut.
Bring a large pot of water to a boil. Add the pierogis, 2 to 4 at a time, to the boiling water and cook until they begin to float.
Once they float, remove them to a wax paper lined plate. You can fry them in a hot pan over high heat to give them some color.
Serve the pierogis with sour cream and chives.
