From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling

From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling
15 Ingredients
  • Pierogi Dough
  • 3 cups (390 g) all-purpose flour, plus additional for kneading
  • 1 large egg
  • 2 teaspoons vegetable oil
  • 1 teaspoon salt, plus more for the boiling water
  • 1/2 to 3/4 cup (120 to 180 ml) warm water
  • Filling
  • 2 medium potatoes (white, baking, or Yukon gold—whatever you prefer), peeled and cut into chunks
  • 6 strips bacon
  • 3 large onions, peeled—1 minced and 2 sliced
  • 1 cup (130 g) frozen baby peas, defrosted
  • 9 oz (255 g) ricotta cheese
  • Salt and freshly ground pepper
  • 5 tablespoons unsalted butter, plus more as needed
  • 1 to 2 cups/240 to 480 ml light sour cream (optional)
Nutrition
214
11% daily value
18 servings
                                       
                                           
     

Fat

15% 10

Saturated

23% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 23

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

13% 7

Cholesterol

11% 32

Sodium

11% 273

Calcium

5% 48

Magnesium

4% 18

Potassium

4% 210

Iron

8% 2

Zinc

6% 1

Phosphorus

13% 92

Vitamin A

6% 53

Vitamin C

8% 7

Thiamin (B1)

20% 0

Riboflavin (B2)

13% 0

Niacin (B3)

13% 2

Vitamin B6

12% 0

Folate equivalent (total)

19% 77

Folate (food)

- 20

Folic acid

- 33

Vitamin B12

5% 0

Vitamin D

51% 8

Vitamin E

3% 0

Vitamin K

4% 4

Sugar alcohols

- 0

Water

- 75
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