Monikas Perfect Polish Pierogi

Ingredients

• For the pierogi dough:
• 1 1/2 cups boiling water
• 1 pound Polish flour, or extra fine flour with no additives
• 1 teaspoon extra-virgin olive oil
• 1 egg, beaten
• Flour, for shaping
• For the filling and topping:
• 6 medium Yukon Gold potatoes, peeled
• 1 tablespoon extra-virgin olive oil
• 4 ounces Polish bacon or pancetta, finely diced
• 1 large yellow onion, finely diced
• 8 ounces farmers cheese
• Salt and pepper, for seasoning
• Sour cream, for garnishing (optional)

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