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1
Place potatoes into a large pot and cover with salted water.
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2
Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
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3
Drain and allow to steam dry for a minute or two, then mash.
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4
Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat.
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5
Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes.
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6
Stir in the onion, and continue cooking until the onion softens and turns translucent, about 5 minutes.
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7
Stir in the ground beef and ground pork; continue cooking until crumbly and no longer pink, about 10 minutes.
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8
Finally, stir in the minced mushrooms, chicken bouillon, salt, pepper, and dill.
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9
Cover and cook until the mushrooms soften, about 5 minutes more.
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10
Stir in the mashed potatoes, then set the filling aside to cool.
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11
Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the center.
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12
Add the 2 beaten eggs, salt, and enough water to form a soft dough.
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13
Knead on a well floured work surface until smooth and pliable.
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14
Roll the dough to 1/8 inch thick, then cut into 5 inch circles.
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15
Spoon the filling onto one side of each of the dough rounds, then moisten the edges with the remaining beaten egg, and fold to create half circles.
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16
Press the edges together firmly to seal.
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17
Bring a large pot of lightly salted water to a boil.
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18
Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes.
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19
Once the pierogi have cooked, remove with a slotted spoon, and rinse until cold; set aside.
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20
Melt the remaining 1/4 cup of butter in a large skillet over medium-high heat.
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21
Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes.
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22
Serve immediately.
