Fried Pierogi

Ingredients (26)

• Dough:
• 2 cups all-purpose flour
• ⅔ cup sour cream
• 1/4 cup cold water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• flour, for dusting the work surface when rolling out the dough
• 1/4 cup water, for sealing the pierogies
• Potato Filling:
• 2 medium russet potatoes, peeled and cubed
• 2 teaspoons kosher salt, for the water the potatoes are cooked in
• 2 tablespoons sour cream
• 2 tablespoons salted sweet cream butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded white sharp cheddar cheese
• 2 tablespoons extra virgin olive, for frying the Pierogies
• 2 tablespoons salted sweet cream butter, for frying the Pierogies
• Topping:
• 4 slices bacon, cooked and crumbled
• 1 medium sweet yellow onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1/2 cup shredded white sharp cheddar cheese
• sour cream, garnish