Potato, Cheddar & Bacon Pierogies with Fried Onions, Bacon & Cheese
Ingredients
- 1 package of JJ Wilk Potato, Cheddar Cheese & Bacon Pierogies
- Large pot (3 liters) of boiling water
- Table spoon of oil or butter (optional)
- 1 sliced (yellow) onion
- 2-3 stripes of bacon (optional)
- Graded Cheddar cheese
- 1 small container of sour cream
- Fresh chopped dill 3 steams
- 1 cup of grated cheddar cheese
Preparation
Make ahead – in a medium frying pan, fry your bacon until it is golden brown.
You can fry your onions in the grease from the bacon, or use a new clean frying pan to fry the onions in either oil or butter. Fry onions on med-high heat until golden brown.
Turn the heat off and set the fried bacon stripes and onions aside.
Boiling of Pierogies – Once your water starts boiling, throw in the whole bag of Cheddar Bacon & Potato JJ Wilk Pierogies
Note: When you throw the Pierogies into the boiling water, the water will stop boiling.
Once the water starts to boil again, start counting 6 minutes. If you forget how long the pierogies have been in the water,
you can always take one Pierogie out, cut it in half and check the dough. If the dough is sticky or dry in the centre,
then the pierogies need a little more cooking (1-2 minutes).
After the boiling process is complete, transfer the Pierogies into the frying pan with the fried onions,
and turn the frying pan on medium heat to reheat the onions while mixing the pierogies together.
Serving suggestions
1 bag of JJ Wilk Pierogies can serve 3-4 people with 8-10 pierogies each.
Sprinkle grated cheese and serve with dill dip on the side.
Garnish with bacon stripes for a decorative plate presentation (optional).