Step 1

To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.

Step 2

To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.

Step 3

Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.

Step 4

Divide the dough in Roll out one ball of dough to 1/8 inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.

Step 5

Use a biscuit cutter or glass. Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough. Place the dough round in your hand and spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough. Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.

Step 6

Place the pierogi on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.

Step 7

To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.

Step 8

While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp.

Step 9

Toss the cooked pierogies in bacon, and bacon grease or the pork fat.

Step 10

Serve with sour cream.