Recipes Dinner Pasta and Noodle Dishes Dumplings Potato and Bacon Pierogi with Thyme Butter 4.0 (5,411) Add your rating & review These hearty potato-bacon pierogi are balanced with a fragrant thyme butter, which gets spooned over the finished dumplings before they're topped with extra bacon. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on August 31, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Todd Porter & Diane Cu Total Time: 1 hr Yield: 4 servings Ingredients Pierogi Dough 2 cups flour 3/4 cup sour cream 1 large egg 1/4 cup extra-virgin olive oil 1 teaspoon kosher or sea salt, divided Filling & Finishing 1 pound baking potatoes, peeled and cut into 1-inch pieces 6 slices bacon 4 tablespoons unsalted butter 2 tablespoons chopped fresh thyme leaves Kosher or sea salt, to taste Directions In a bowl, mix together the flour, sour cream, egg, olive oil, and 1/2 teaspoon salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes. Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool. Heat a large skillet over medium heat. Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet. Cut the bacon into 1/2-inch pieces. Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12 to 15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half-moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3 to 5 minutes, or until tender. Drain. Heat the skillet with the bacon grease over medium heat. Add the pierogi to the skillet and sear each side for about 1 minute or until golden. Remove from the pan. Add the butter to the skillet; allow it to foam, then settle down. Add the thyme leaves and continue to cook until the butter just begins to brown and develop a toasty, nutty aroma. Season with salt. Spoon the thyme butter over the pierogi and serve warm garnished with the reserved bacon pieces. Originally appeared: September 2014 Rate It Print