Cowboy Dumplings (Pierogis) - Cowboy Kent Rollins
Servings 25 to 30 dumplings
Ingredients
- 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 ½ cups cold water
- 2 large eggs beaten
- 6 tablespoons warm bacon grease
- 6 tablespoons butter divided
Filling
- 2 to 2 1/2 cups mashed potatoes
- 5 tablespoons chopped green chilies
- 6 slices bacon cooked and diced
- 3 cups shredded cheddar cheese
- 1 yellow onion diced
- Cowboy Chutney optional for dipping
Instructions
- In a large bowl, combine the flour, salt and garlic powder. Stir in the water, eggs and bacon grease until it forms a shaggy dough.
- Turn the dough onto a floured surface and knead for about 4 minutes. Shape into a ball and place in a greased bowl. Cover with plastic wrap and let set for about 40 minutes.
- Meanwhile, add 3 tablespoons of butter to a cast iron skillet and when it is melted add the onion and cook over medium heat, until tender.
- In a medium bowl combine the mashed potatoes, green chilies, bacon, cheese and onion.
- Turn the dough out onto a floured surface and roll out to ⅛ - inch thick. Cut out 3-inch circles.
- Fill each circle with about 1 tablespoon of the potato mixture in the middle of the circle. Fold the circle over and crimp the edges. Repeat with the remaining ingredients.
- Fill a stockpot half full of water with 2 teaspoons of salt and bring to a boil. Melt 3 tablespoons of butter in a large cast iron skillet over medium-high heat.
- Add the dumplings, a few at a time to the water and boil for about 3 minutes, or until they float to the top. Drain from the water and place in the hot skillet. Fry on both sides for about 4 minutes, or until golden brown. Place on a wire rack. Repeat with the remaining dumplings. Serve warm with Cowboy Chutney, if desired.
Notes
The dough can be covered and refrigerated and kept up to 4 days. Let the dough warm before using.