Bacon and Mushroom Dumplings (Polish Pierogi) Recipe

Make the dough: Whisk together eggs, butter, sour cream, and salt. Place flour on a clean surface and make a well in the center. Pour in egg mixture and mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Form into a ball, cover with plastic wrap, and let it rest for
10 minutes.

Make the filling: Melt butter in a pan. Add leeks, mushrooms, and bacon. Sauté until vegetables soften and bacon is cooked. Season with salt and pepper. Remove from heat. Add cream and mashed potatoes; mix.

Roll out half the dough until ¹⁄⁸ inch thick. Cut out circles using a 2- to 3-inch round cookie cutter. Place 1 tablespoon filling on the center of a circle. Brush edge with egg wash. Fold circle over and seal by crimping edges with a fork. Lightly tap bottoms of pierogi to flatten. Repeat with remaining ingredients.

Bring a pot of water to a boil and drop in pierogi. Remove from water once they float. Drain.

Heat oil in a deep frying pan. Fry pierogi until golden brown, about 2 to 3 minutes per side.