Did I have you at bacon? I hope so. There are many fillings for pierogies, including potato and cheese and potato and onion, but the one that makes He Who Must Be Fed — and all of his very hungry offspring – beg for more is the bacon and cabbage kind.
This recipe is great because the dough is sticky and pliable enough so that you can seal the pierogies easily. That’s important because if your pierogies aren’t properly sealed, all of the delicious filling oozes out when you cook them. Ick.
In previous years, I’ve sealed the pierogies with my fingers, which worked fine. However, awhile back we bought a handy little tool called a dumpling and pierogi (it’s misspelled on the box) maker, which is even easier. For less than $4, this little gadget can help you make pierogies easier. The box contained three different sizes. I used the medium-sized maker for mine.
This handy gadget is easy to use:
- Press its flat side into your dough to make a circle.
- Turn the maker over and lay your dough circle on it.
- Add two teaspoons of filling in the center.
- Close and press. Voila! you have a beautiful pierogi.
Now for that filling.
In a large, deep skillet, cook the bacon until brown. Drain the bacon on paper towels and set aside. Cook the chopped cabbage in the bacon renderings left in your skillet. (There should be enough bacon grease to cover the bottom of your skillet. If you have too much, pour some off before you start cooking your cabbage. You want it bacon delicious, not bacon gross.)
Once the cabbage is brown, add the bacon and stir together.
Super-secret hint: I refrigerate the bacon and cabbage mixture for at least a few hours, preferably overnight. If you use the filling immediately, it might be a little slippery (greasy), which might make it harder to seal the pierogies. If the filling is cool, you won’t have that problem.
If you try these, let me know how they turned out. Better yet, if you live close by, invite me over to try them. I’m free most nights. 🙂