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  • Hi everyone, its Natasha of and I am excited for today's recipe!

  • We are making pierogi, filled with cheesy potatoes, covered in buttery bacon and

  • served with sour cream. This was my favorite food growing up and still is.

  • We'll start with the cheesy potato filling. You'll need two pounds of russet

  • potatoes that are peeled. Transfer those to a medium saucepan and cover with

  • water. Bring that to a boil over medium-high heat. Once the potatoes are

  • boiling cook for another 25 minutes. While those are cooking, we'll start on

  • the dough. In your mixing bowl combine 1 cup of warm water, 1/4 cup of milk, 2

  • tablespoons of sour cream, 1 egg and a teaspoon of salt. Whisk until blended.

  • Quickly stir in 2 cups of all-purpose flour and you can make this dough by

  • hand or use a stand mixer to do the kneading for you. With the mixer on speed

  • 2, using the dough hook attachment, add the remaining flour - 1/2 a cup at a time,

  • letting it incorporate before adding more.

  • Add that last bit of flour, one tablespoon at a time or just until the

  • dough no longer sticks to the sides of the bowl, then continue kneading on speed "2"

  • - or by hand for about ten minutes. All right, the potatoes have been cooking

  • for about 25 minutes and you know they're ready when they're easily

  • pierced with a fork. Drain the potatoes and let them cool uncovered for five

  • minutes, then mash them up. Now mash in two tablespoons of melted butter, two

  • ounces of softened cream cheese and half a teaspoon of salt. Once the potatoes are

  • smooth, mash in 3/4 cup of shredded mozzarella cheese. Partially cover the

  • potatoes to keep them from drying out and set them aside while you prepare

  • your dough. When your dough is finished kneading, it should be smooth, soft and

  • elastic. Divide the dough in half and keep half of the dough under the mixing

  • bowl to keep it from drying out. Roll the first piece of dough on a floured

  • surface to just under one-eighth inch thickness. It should be pretty thin. Now

  • use a 3-inch diameter round cookie cutter or a drinking glass, or you could

  • use the lid from a mason jar and cut your circles as close as possible. I

  • collect the scraps and put them right under that mixing bowl to keep them

  • moist and fresh for the next batch. Now place half a teaspoon of the potato

  • filling over each dough round and I use a small trigger release cookie scoop to

  • make this process so much faster. To form the pierogi, pull the two edges together

  • around the filling and pinch firmly to create a tight seal. For a prettier

  • crimped border go over the sealed edge again using a pinch and twist motion. Now

  • a couple of tips. Shape the filling under the dough to create more of a crescent

  • shape and avoid any large air pockets. It is

  • time to cook or freeze your pierogies and I'll leave instructions on freezing

  • in the notes. If cooking right away, set a pot of water to boil. Now you want the

  • buttery bacon topping to be ready when the pierogi come out of the water so

  • saute four ounces of chopped bacon, then melt in two tablespoons of butter and

  • take it off the heat. Salt the boiling water then add the pierogi, one at a time.

  • And once they're floating and the water is back to a boil, boil an additional

  • three to five minutes, or until the dough is very tender. Remove the pierogi to a

  • bowl with a slotted spoon. All right, I'm so excited! All that's left to do, is

  • to butter these up with that buttery bacon. Okay here we go.

  • Because you don't want them to stick together, so you want to have this ready.

  • Put it on right away. All right, every last drop. And we always serve these with

  • sour cream, just a big generous dollop of sour cream makes this irresistible. I

  • have a feast in front of me and I did not wear a belt today on purpose. Oh my

  • goodness! I cannot wait to dig in. Let's do this taste test.

  • These are incredible! We got that tender dough and loaded with cheesy potatoes.

  • The filling is so flavorful and yet so easy. My goodness, these are good! If I

  • were to name a favorite childhood food, it would be this. This is my number one

  • request from my mom growing up. Classic, easy and I love that one recipe makes

  • enough for three dinners. These fry so well and the kids love these, especially

  • with sour cream and the bacon. I mean, who can resist crisp, crunchy, buttery

  • pierogies, or as we like to call them "vareniki". If you guys enjoyed this

  • video, please give me a great big thumbs up below. Make sure to subscribe to our

  • Channel and we'll see you next time. Now I am a meat and potatoes kind of gal so

  • I love my potatoes. If you guys want some more awesome potato recipes, check out

  • some of our favorites right over there and right down there. And click below to

  • subscribe. And when you do, click that little bell icon so you'll get

  • notifications every time and I mean every time we post a new recipe. Thanks for watching.

  • for watching

Hi everyone, its Natasha of and I am excited for today's recipe!

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B2 dough sour cream bacon buttery filling sour

Cheesy Potato Pierogi Recipe (Vareniki) - Natasha's Kitchen

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    林宜悉 posted on 2020/03/25
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