Subj : Potato Pierogi & Cabbage
To   : Ben Collver
From : Dave Drum
Date : Wed Oct 29 2025 06:50:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote
 BC>  Categories: Pasta, Polish
 BC>       Yield: 6 Servings

Adopted. I'll probably never make it, And if I do it won'y be vegan. If
I ever make pierogi/varenki/etc. it will likely be this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roland's Prize Winning Bacon Loaded Pierogi
 Categories: Breads, Potatoes, Pork, Cheese, Dairy
      Yield: 12 servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  A-P flour
    1/2 ts Salt
      1 lg Egg; beaten
    1/2 c  Sour cream
    1/4 c  Rendered bacon fat

MMMMM--------------------------FILLING-------------------------------
      5 lg Potatoes
      2 lg Onions; fine chopped
      8 oz Mild cheddar; shredded
    1/4 c  Fresh chives; fine chopped
      1 lb Smoked bacon
           Salt & pepper
 
  DOUGH: In a large bowl mix all of the ingredients
  together. Knead until well combined. Cover with saran
  wrap and refrigerate the dough for 20-30 minutes. Roll
  out the dough on a floured surface to 1/8th"-1/16th"
  thick. Cut circles approximately 3" in diameter.
  
  Boil and mash the potatoes but do not add any butter or
  milk.
  
  Saute the onions in butter until soft and translucent.
  They should not brown.
  
  Bake the bacon on a cookie sheet covered in aluminum
  foil in the oven at 400oF/205oC for 20 minutes (or until
  crisp). Drain/ dry the bacon fat and save for future
  use.
  
  Finely chop the bacon (this is easiest in a food
  processor).
  
  Combine all of the filling ingredients. If you whiz them
  together in a food processor the mixture gets a little
  sticky which makes it harder to work with, but it seems
  to combine the flavors the best.
  
  Taste the mixture and add extra seasoning, or chives to
  taste.
  
  Put a spoonful of the filling onto each circle and press
  the edges together to form a semi circle. Roland did not
  use anything additional to seal them, but some recipes
  use an egg wash for added adhesion.
  
  Cook the pierogies in large pan of boiling water for 5-6
  minutes. Remove from the pan and drain. At this stage
  the pierogies can be refrigerated, frozen or finished
  for immediate eating. They will keep in the refrigerator
  for a few days, but can also be cooked directly from
  frozen.
  
  Pierogies are cooked twice, so to eat them you then fry
  them. You will need more butter (or bacon fat if you
  have some) and some coarsely chopped onions (these add
  flavor). Use a large skillet over a medium high heat.
  Fry the pierogies with the onions for 4-5 minutes on
  each side (checking to see how done they are). Make sure
  you add more butter when you turn them so that they
  don't stick. Cooking time and the amount of butter will
  depend on the type of pan and the stove. They should be
  heated through, golden and crispy.
  
  Serve with sour cream and more butter. For the
  competition Roland served the pierogies with special
  bacon and chive sour cream (delicious). Simply add
  finely chopped bacon and chives to the sour cream.
  
  RECIPE FROM: https://columbusfoodadventures.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Vegans shouldn't drive cars; gasoline is made from dead dinosaurs.
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