Potato, Bacon and Onion Pierogi {Pierogi z ziemniakami, boczkiem i cebulą}

To make dough, place all flour, salt and egg in the mixing bowl. If you're using a stand up mixer, using the hook attachment make dough by adding water bit by bit. If working by hands, also slowly add water until dough clumps. Then transfer unto floured surface and work until smooth. Cover in plastic and set aside.

Peel potatoes, rinse them and cut into smaller pieces. Boil in salted water until soft.

In the mean time, dice bacon and onions. Sauté bacon ONLY in a medium frying pan until golden brown (don't burn!), stirring occasionally. When perfectly brown, remove from fat, but leave fat in the pan. Now add onion to the pan and sauté until perfectly golden brown, stirring occasionally.

When potatoes are soft, mash them with a potato masher. Add bacon bit, onions and freshly ground pepper. Mix and taste. Add a bit more salt, if needed.

Now, it's time to make pierogi. Fill a large pot with water, add a tablespoon of salt and a splash of oil to it. Bring to boil.

Place portion of the dough on a floured surface and roll it out with a rolling pin to about 1/8 inch / 3 mm in thickness. With a glass (or a pierogi cutter*) cut out circles, place filling on each circle and close to form pierogi**.

Turn boiling water to low heat, drop dumplings into the water in batches (7-10 at a time). Stir gently and let float. When they float up to the top, let sit for about 2-3 minutes. Don't let the water roll, it may brake your dumplings, and we don't want that.

Remove dumplings and place onto a clean surface without touching. You may serve immediately garnished with onions sauteed in butter, or brown pierogi in butter before serving.