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Ingredients

2 teaspoons butter 4 slices bacon, chopped 2 tablespoons bacon drippings ½ yellow onion, diced 5 medium Yukon Gold potatoes, peeled and halved salt and ground black pepper to taste 1 pinch cayenne pepper 1 large egg 1 ½ cups farmer’s cheese, or any cheese blend 1 large egg 1 tablespoon water 50 wonton wrappers, or as needed 1 cup sour cream ¼ cup chopped fresh chives

Nutrition Info

498.9 calories carbohydrate: 37.6 g cholesterol: 114.8 mg fat: 28 g fiber: 1.9 g protein: 23 g saturatedFat: 18.8 g servingSize: - sodium: 803.3 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

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.

50 pierogi

Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.