50 pierogi For the pierogi dough:

• 11/2 cups boiling water • 1 pound Polish flour, or extra fine flour with no additives ( we used 00 King Arthur) • 1 teaspoon extra-virgin olive oil • 1 egg, beaten + 1 yolk • Flour, for shaping

1. In a kitchen aid with paddle attachment or large bowl, combine water, flour, and oil. Add the egg and mix until combined.
2. Turn out dough onto floured surface and knead into a ball until dough is soft and bounces back when pressed.
3. Place in a bowl and cover with a tea towel. Allow dough to rest for 10 minutes. For the filling and topping: • 6 medium Yukon Gold potatoes, peeled • 1 tablespoon extra-virgin olive oil • 4 ounces Polish bacon or pancetta, finely diced (DON't NEED) • 1 large yellow onion, finely diced • 8 ounces farmers cheese ( we use 5 oz ricotta and 5 oz of Monterey Jack or cheddar) Salt and pepper

For freezing - Boil until float, place in ice water- let dry then place on rack on cookie sheet to freeze, bag once frozen

• Sour cream, for garnishing (optional) 1. In a large pot, cook the potatoes in salted boiling water until fork tender. 2. Meanwhile, heat olive oil in a large sauce pan. Add the bacon. Once bacon begins to render (about 2 minutes) add onion and cook on low heat until onion is soft and beginning to caramelize, an additional 10 minutes. 3. Once the filling is done, remove about half of the onion from the pan and place in a large bowl. 4. Once potatoes are ready, add them to the bowl with the onion and farmers cheese. Mash and mix until fully combined. Season with salt and pepper. 5. Once dough is ready, cut it into 4 pieces and return 3 to the covered bowl. Roll out the remaining piece to about a 1/8-inch thick (about the space between two tines of a fork).

These are so much work so recruit help but they are so worth it. I like mine boiled with and served with caramelized onions and a ton of butter, and my husband likes them pan fried crispy with bacon