Broccoli and Bacon Pierogi
Broccoli and Bacon Pierogi
Ingredients
- 1 ¾ cups (265 g) unbleached all-purpose flour
- ½ tsp salt
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) milk
- 1 egg, lightly beaten
- 1 cup (250 ml) water
- 1 broccoli, cut into long florets including the stem (see note)
- 4 slices bacon, cooked
- 1 garlic clove, chopped
- ¼ tsp red pepper flakes
- ¼ cup (60 ml) sour cream, plus more for serving
- ¼ cup (60 ml) olive oil
- 1 lemon, zest finely grated
Instructions
- In a large bowl, combine the flour and salt. Make a well at the centre and pour in the sour cream, milk and egg. Mix with a fork or with your hands until the dough starts to come together.
- Place the dough on a lightly floured work surface and knead until smooth. Shape into a disc with your hands. Cover in plastic wrap and let rest for 30 minutes at room temperature.
Broccoli and Bacon Pierogi