Polish Pierogi Dumplings With Bacon Bits Recipe
Photo source: Grandmother's Kitchen
For the Pierogi Lover this is a recipe for a lazy version of Pierogi called Polish Pierogi Dumplings.(Kopytka)You get the flavor you love, but dont need to stuff these, rather the potato is in the dough.
5 medium sized potatoes
1 1/2 cup flour plus more for rolling out
Topping Option One
1 medium sized white cooking onion
3 tablespoons butter
Bacon 10-12 strips or as much as you would like to use
Topping Option Two
1/2 cup breadcrumbs
3 tblepoons butter
Onion and Bacon Topping
Prepare the topping before you make the dumplings
Cube or finely chop the onion and the bacon strips.
In a skillet, melt the butter and saute the onion until transparent and lightly browned, remove from the skillet and set aside in a bowl, be sure to use a spatula as you want to keep the butter as well.
Now in the skillet, saute the bacon pieces until crispy. Pour off the fat. Mix the bacon bits into the bowl of sauted onions.
In a skillet put the butter, add the breadcrumbs and fry until nicely browned. Set aside in a bowl.
The Dumplings (Kopytka-Polish Pierogi)
Peel and boil potatoes until cooked and tender. Mash thoroughly and leave to go cold.
In a mixing bowl make a well and add egg to one cup of the flour, add in the mashed potatoes and mix it all together adding as much flour as necessary until all the dough is not sticky to touch.
Flour a large board and roll out the dough into a snake shape about an inch high and thick.
Cut the dough on the diagonal making diamond shapes that resemble hooves (otherwise its not truly kopytka).
Boil a large pot of salted water with a little oil , when it is boiling gently drop in the dumplings and do not overcrowd the pot.
After they start to float, give them 3-4 extra minutes cook then remove each batch and place into a large lightly buttered bowl. (The butter is to prevent them from sticking together).
Serve with the prepared topping. Delicious served with sour cream.
This is a very easy version of a lazy-pierogi using the potato dough. It replaces the step of having to stuff the pierogi.