Pierogi

Peel and boil the potatoes in salted water. when cooked mash

Whilst still warm add your cheese's and bacon if using,

When the mixture is cooling down make your dough

A nice simple dough flour eggs and cream cheese all in a bowl and combine to a smooth dough, roll out and cut out in to scone sizeall circles

When the mixture is cooled make the little patties try not to over fill

Seal each one tightly you can use a for to do this.

Have a pan of boiling water ready and when at a rolling boil drop the little parcels in, I find that when they float to the top they are ready normally 5-7 mins

I like to now melt some butter and fry a bit of backon in it then add the pierogi so they go a little crispy, bit like a polish Gyozsa or pop sticker

Now serve with a nice sour cream dip