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3 ingredient dough and 3 ingredient filling: potatos + crispy bacon + caramelized onion make up this delicious Russian comfort food | littlebroken.com @littlebroken #vareniki #perogies #dough

Potato, Bacon and Dill Vareniki (Perogies)


Scale

Ingredients

Dough

  • 4 cups flour
  • 1/2 tsp. sea salt
  • 1 1/2 cups cold water

Filling

  • 4 medium russet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 10 bacon strips, chopped
  • 1/2 cup chopped fresh dill

To Serve

  • 2 Tbsp. unsalted butter
  • 1 medium onion, chopped
  • sour cream

Instructions

Dough

  1. In a large bowl, sift together the flour and salt. Add water and mix with wooden spoon. Then using your hands knead the dough until it all comes together and flour is thoroughly incorporated and smooth. (This step does not take long, it’s just a matter of combining all the ingredients together with your hands and forming a dough ball).
  2. Cover the dough and refrigerate for 30 minutes.

Filling

  1. Cook the potatoes until fork tender. Drain and mash; set aside.
  2. In a large skillet cook the bacon over medium heat. When it just starts to brown, add the chopped onion; continue cooking until onion is slightly caramelized and bacon is fully cooked.
  3. Add the onion and bacon mixture to the mashed potatoes. Add the chopped dill and mix until all the ingredients are incorporated. I omitted the salt and pepper but you can add if you like or wait until vareniki are cooked to season.

To Make the Vareniki

  1. Separate the dough into two balls. On a floured surface, roll out first ball of dough to 1/4 inch thickness. Cut out 3 inch circles using a drinking glass or round cookie cutter.
  2. Spoon the potato filling into the center (about 1 tablespoon). Fold the circles into half-circles, and press to seal the edges. You can leave them as is or create a scalloped edge as seen in my recipe for Vareniki with Cherries.. Proceed with the second dough ball.
  3. Place the vareniki on a parchment lined cookie sheet and freeze overnight; transfer the frozen vareniki to a ziploc bag and store in the freezer up to 3 months.
  4. To cook the vareniki: bring a large pot of water to a boil; add the vareniki and cook for about 5 minutes for frozen and about 3 minutes for fresh. They are done when they float to the top. Drain and serve with side of sour cream or you can saute chopped onion in butter and serve a top of vareniki.
  5. Enjoy!