2 tablespoons add carrot and onion to bacon fat . cook
2 teaspoons butter
1 pinch cayenne pepper
1 large eggs
1.5 cups farmer's cheese or any cheese blend
0.3 cup chives fresh chopped
50 servings salt and ground pepper black to taste
1 cup cup heavy whipping cream sour
1 tablespoon water
0.5 onion diced yellow
5 medium yukon gold potatoes peeled halved
Equipment
bowl
frying pan
pot
Directions
Melt butter in a large skillet over medium heat.
Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes.
Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
Place 2 to 3 wonton wrappers at a time on a lightly floured work surface.
Brush the edges lightly with the egg wash.
Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes.
Drain.
Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side.
Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.
