Loaded Baked Potato Pierogi

All your favourite loaded baked potato toppings - sour cream, bacon, cheese, and spring onions, but in Polish dumpling form!

Done in 1 hour

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

Dough

500gplain flour

280mlwater

40gunsalted butter, cubed, plus extra for frying

1 tspsalt

Filling

200gsmoked pancetta

2onions, sliced

4medium potatoes, peeled

150gcream cheese

100gsour cream

3spring onions, sliced

20gchives, finely chopped

100gcheddar, grated

Salt, to taste

Squeeze lemon

Vegetable oil

Pierogis are Eastern European dumplings, usually filled with potatoes, sauerkraut, cheese, quark, mushrooms, or even berries. They're usually served with sour cream and fried onions. We've taken everything that makes a pierogi delicious, and combined it with loaded baked potato toppings.

Method

Heat the butter and water until hot, add to flour and salt, mix with a stand mixer for 5 minutes until soft and elastic. Let the dough rest for 1 hour.

Crisp up the pancetta in a pan with a small splash of oil, set aside. Add the onions, and caramelise slowly over medium/low heat.

Peel and quarter the potatoes, and boil until soft, around 15 minutes. Push through potato ricer, and add the caramelised onions, sour cream, cream cheese, spring onions, chives, pancetta, lemon, and cheddar, salt, and pepper.

Divide dough into 4, roll out, cut rounds. Add a spoonful filling into each one, then pinch and pleat shut. Dust lightly with flour and add to a tray while the rest of dumplings get made.

Boil for 4 minutes or until they float in the water, then remove

Melt some butter, add the dumplings, brown lightly on both sides

Serve up with the butter, chives, and dill. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.