Bacon and Potato Dumpling (Pierogi)

Bacon and Potato Dumpling (Pierogi)

Despite the fact that Lippe is a Polish name, I dabble very little in Polish food. I always felt like Pierogis were really thick and heavy and I didn’t crave that much density. After making them, that conclusion is true but they are also DELISH. There are a ton of varieties of pierogis, but I will start with my take on a classic, potato, and onion. I didn’t have a regular potato, so I had to use sweet potato, and of course I had to add bacon because bacon is good with everything.

Filling Ingredients:

• 1 sweet potato (cut into chunks)

• 1 1/2 onion (diced)

• 3-4 pieces of bacon (diced)

• Salt and pepper to taste

Other Ingredients:

• ~40 wraps (either wonton wraps or handmade wraps)

• Hand made wraps:

  • 3 cups flour

  • 1 egg

  • 1 tsp salt

  • 2 tablespoon oil

• pot of water

• Cast iron skillet

Directions:

1. Boil your potatoes until tender, and allow them to cool off

2. Cook your bacon in a cast iron skillet until the pieces are browned

3. Remove the bacon, but leave the fat in the skillet.

4. Add the onion to the fat and fry until translucent and a little browned

5. Mash the potatoes with a fork or any tool you have for mashing potatoes

6. Mix in two thirds of the bacon and the onion (set the rest aside for topping)

7. Take a big scoop of fill and put in the center of the wrap

8. Take the two sides and press them together and push out the air. Seal tightly and repeat!

9. To cook, place dumplings in a boiling pot of water and don’t let them stick to the bottom

10. As soon as they start to float, pull them out and they are ready to go!

11. If you want, in the pan that has the bacon fat or a pan with butter, pan fry the pierogis till the sides are browned

12. Top with the remaining bacon and onion and enjoy!

Butternut Squash Bacon Tortellini

Butternut Squash Bacon Tortellini

I LOVE to make tortellini. They are the Italian dumpling! They are so versatile and so freaking tasty. You can make them simple, and you can make them super complex. I try to keep mine pretty simple, but with a lot of great fat to give it loads of flavor. This is not a meal to be eaten lightly. But during these times of quarantine this is the best kind of comfort food you could ask for!

Filling Ingredients:

• 1 butternut squash (cubed

• )1/2 onion (sliced)

• 4-5 cloves garlic (whole)

• 3-4 pieces of bacon (diced)

• 1 cup ricotta cheese

• 1/4 cup parmesan cheese

• Salt and pepper to taste

Other Ingredients:

• ~50 wraps (either wonton wraps or handmade pasta)

• pot of water

• 1/2 stick of butter

• Sage or other Italian spices

• Cast iron skillet

Directions:

1. Preheat your oven to 400 degrees

2. Cook your bacon in a cast iron skillet until the pieces are browned

3. Remove the bacon, but leave the fat in the skillet.

4. Add in the squash, onion and garlic to the skillet in the bacon fat, and bake for about 35 minutes or until tender

5. Put the squash, onion and garlic into a food processor and blend into a puree

6. Mix in the ricotta, parmesan and bacon

7. Now it’s time to fold, you will take about a spoonful of filling and place it in the middle. Put water two sides of the wrap and fold it diagonally

8. Point the folded tip up, and take the ends and pull them together and cross them and press them together (for more specifics on the fold check out my video tutorial!)

9. Continue until all the filling is folded!

10. Boil a pot of water in the meantime

11. Place the dumplings in the water, try not to let them stick to the bottom

12. As soon as they start to float, pour a bit of cold water over them to stop them cooking

13. As soon as the water starts boiling again, pull them out

14. In the skillet, melt your butter and add seasoning, cook until the butter starts to brown

15. Toss the cooked tortellini/dumplings in the butter and enjoy!