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1
In a kitchen aid with paddle attachment or large bowl, combine water, flour, and oil. Add the egg and mix until combined.
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2
Turn out dough onto floured surface and knead into a ball until dough is soft and bounces back when pressed.
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3
Place in a bowl and cover with a tea towel. Allow dough to rest for 10 minutes.
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4
In a large pot, cook the potatoes in salted boiling water until fork tender.
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5
Meanwhile, heat olive oil in a large sauce pan. Add the bacon. Once bacon begins to render (about 2 minutes) add onion and cook on low heat until onion is soft and beginning to caramelize, an additional 10 minutes.
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6
Once the filling is done, remove about half of the onion from the pan and place in a large bowl.
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7
Once potatoes are ready, add them to the bowl with the onion and farmers cheese. Mash and mix until fully combined. Season with salt and pepper.
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8
Once dough is ready, cut it into 4 pieces and return 3 to the covered bowl. Roll out the remaining piece to about a 1/8-inch thick (about the space between two tines of a fork).
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9
Using a water glass, cut out circles with all the dough.
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10
Place about a tablespoon of filling into the middle of the dough. Cup the dough in your hand and fold the circle in half.
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11
Place the half moon on its side in the palm of your hand and pinch the ends of the dough to create a border/seal on the pierogi.
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12
Continue until all filling and dough is used. You should have approximately 50 pierogi.
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13
Bring a large pot of salted water to a boil. Drop 12 to 15 pierogi in the water. Watch to see when the pierogi float: Once they do, cook for an additional 2 to 3 minutes.
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14
Remove from the water with a slotted spoon onto a clean plate. Finish cooking all the pierogies.
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15
Heat a large saute pan with olive oil and add as many pierogi to the pan and you would like to eat. Add the onion and bacon mixture and cook for a few minutes, so that it all heats through together in the pan.
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16
Serve! Garnish with sour cream if desired.
