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.
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!
