Broccoli and Bacon Pierogi

Preparation

• Dough

  • 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.

• Filling

  • Meanwhile, in a large non-stick skillet, bring the water to a boil. Season with salt. Add the broccoli. Cover and simmer for 5 minutes. Drain. Set aside 2 cups (140 g) of the broccoli on a plate.
  • In a small food processor, finely chop the remaining broccoli with the bacon, garlic and red pepper flakes. Transfer into a bowl. Add the sour cream. Season with salt and pepper. Mix well.

• Assembly

  • On a floured work surface, roll the dough out until about 1/16 inch (2 mm) thick. Using a 3-inch (7.5 cm) round cookie cutter, cut out circles of dough. Place about 1 ½ tsp of the filling at the centre of each circle of dough. Brush the edges with water and fold into a halfmoon, pressing the edges together to seal in the filling. Set aside on a lightly floured baking sheet. Repeat with the dough scraps.
  • In the same skillet over medium-high, heat 1 tbsp (15 ml) of the oil. Place half of the pierogi in the skillet without letting them touch one another. Pour in ½ inch (1 cm) of water. Cover and bring to a boil. Cook for 5 minutes. Remove the lid and cook for another 2 minutes or until the water has completely evaporated and the pierogi are starting to brown. Flip the pierogi over. Add 1 tbsp (15 ml) of the oil and cook until starting to brown on the second side. Set aside on a large plate. Repeat with the remaining pierogi and oil.
  • In the same skillet, reheat the reserved broccoli florets. Season with salt and pepper.
  • Serve the pierogi in shallow bowls. Top with the broccoli florets. Sprinkle with the lemon zest and serve with sour cream, to taste.