Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce
1 small head of cabbage, chopped in food processor using metal blade
1 onion , diced
1 head roasted garlic
1 lb. bacon, diced
1 lb. russet potatoes, peeled and cooked in salted water
1 -8oz. cream cheese, room temp
Salt and pepper , to taste
Fry diced bacon until crispy. Remove to paper towel lined plate and set aside. In same pan bacon was cooked in saute onions until translucent in the bacon fat. Remove onions and place them with bacon. Add chopped cabbage and saute until tender. Add the onions and bacon back to the pan with the cabbage. Mash cooked potatoes with the roasted garlic and cream cheese until smooth. Stir into cabbage -bacon mixture until well combined. Salt and pepper to taste. Set aside to cool . Meanwhile make the dough.
1 egg , slightly beaten
1 cup milk
1 cup water 3 tablespoons sour cream
5 cups flour plus more until the desired texture in achieved.
In a bowl of a food processor fitted with a metal blade, place 5 cups flour. In a bowl whisk to combine the remaining ingredients until well blended. Slowly pour the wet ingredients into the processor and pulse until the mixture begins to form a ball. At this point more flour may be needed. Add just enough flour so that the dough is not too sticky. Remove from bowl and knead slightly until a smooth dough is achieved. Divide dough into four pieces. Roll dough out to 1/16 of an inch and cut into 3-4 inch round circles using a round cookie cutter. Fill each round with about 2 tablespoons cooled filling, fold over and pinch together dough edges to seal. Place on towel dusted with corn meal as you finish the rest of the pierogi’s. If there’s extra filling , it can be frozen for another time.
Bring a pot of salted water to boil. Add a few pierogi to the boiling water. They are finished cooking when they float to the top. Remove with slotted spoon and place on serving plate. Top with browned butter and garnish with scallions. Cooked pierogi’s can also be fried crispy as well.