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Yennisse Vancura, a Hungarian irangel character, makes pierogi in Chapter 7 of the story The Unshadowed.

Yennisse is pronounced Yah-nee-sah
(the 'e' is pronounced like an 'a')

Anyways, this is a Slavic food enjoyed by many European cultures.

Personally, I don't include any bacon because I hate bacon. I omit the sour cream, but most people add sour cream. It's still awesome without sour cream (even more awesome without bacon). Sour cream is kinda like a staple item in Slavic cultures.

But yeah, enjoy Yennisse's cooking! 😊

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☀️✨ Yennisse's Pierogi ✨☀️

🥟 Ingredients 🥟

✨ For the Potato Filing: ✨

~ 2 lbs russet potatoes, (5 medium), peeled
~ 1/2 teaspoon salt
~ 2 Tablespoon unsalted butter, melted
~ 2 oz cream cheese, softened

✨ For the Pierogi Dough: ✨

~ 1 cup warm water
~ 1/4 cup whole milk
~ 2 Tablespoon sour cream
~ 3 Tablespoon olive oil
~ 1 large egg
~ 1 1/2 teaspoon salt (plus more for cooking)
~ 4 cups flour

✨For the Toppings (For 1/3 batch): ✨

~ 4 oz bacon, chopped
~ 2 Tablespoon unsalted butter
~ Sour Cream, to serve

🥟 How to Make Potato Filling: 🥟

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 teaspoon salt, 2 Tablespoon melted butter and 2 oz cream cheese. Partially cover and set aside while rolling out the dough.

🥟 To Make Pierogi Dough: 🥟

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tablespoon sour cream, 1 egg, 3 Tablespoon oil, and 1 1/2 teaspoon salt until blended.

2. Using the dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tablespoon at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 2-3 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

🥟 How to Mold Pierogi: 🥟

1. Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8" thickness.

2. Use a 3" diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tablespoon of potatoes over each round.

3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner.

🥟 How to Make Bacon Topping: 🥟

1. Make the topping before boiling pierogi so it's ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tablespoon butter and remove from heat.

🥟 How to Cook Pierogi: 🥟

Bring a pot of water to a rolling boil and add 1 Tablespoon salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil and pierogi are floating, remove to a bowl with a slotted spoon drizzling buttery bacon between layers.