Bacon, Sauerkraut and “Oh Yeah” Bacon Pierogies

Fill a large bowl with cold water.

Slice cabbage into 1/8-inch pieces. Place cabbage into the cold water; stir well and let rest for 10 minutes.

Scoop the cabbage out of the water with your hands, avoiding the sediment at the bottom of the bowl, and transfer cabbage into a strainer to drain.

Divide cabbage into two equal portions and place one portion into the bowl of a stand mixer fitted with a paddle attachment. Add ¼ cup of the salt and mix on low for 10 minutes.

Increase speed to medium and mix for an additional 10 minutes.

Transfer cabbage and cabbage liquid into a large airtight container and press cabbage down until covered by the liquid. To keep the cabbage submerged, drop a small plate into the container and press the cabbage down, allowing the liquid to settle on top. Cover the container in cheesecloth and set aside.

Transfer the second half of the cabbage into the stand mixer, repeat process, and transfer cabbage and cabbage liquid into a second container. Press with a plate and cover with cheesecloth.

Let cabbage stand at room temperature for 2 to 3 weeks, changing the cheesecloth every 2 days.

To store, place into an airtight container and refrigerate until use.

Fill a large pot with cold water.

Add potatoes and 1 tablespoon of salt and bring to a boil over high heat.

Reduce heat to medium low and cook potatoes for 15 to 20 minutes, until potatoes are tender and easily pierced with a fork.

While potatoes cook, heat vegetable oil in a large pan over medium high heat.

Stir onions into the pan and sprinkle with a pinch of salt. Stir and cook for 5 to 7 minutes, until onions are soft and translucent.

Once potatoes are cooked, drain and set aside to dry completely.

In a large bowl, stir together potatoes, cooked onions, and a pinch each of salt and pepper. Mash potatoes until smooth and set aside to cool to room temperature.

In a medium bowl, stir together flour, salt, and ½ cup of warm water until combined.

Transfer dough to a clean lightly-floured surface and knead lightly until dough is smooth but still a bit sticky.

Return dough to the bowl and cover with a damp towel. Set dough aside to rest for 30 minutes.

Once dough has rested, divide dough in half.

On a lightly-floured surface using a rolling pin, roll out one portion of the dough to 1/8-inch thick. Using the cookie cutter, cut dough into rounds.

To assemble the pierogies, spoon about 1 teaspoon of the reserved filling into the middle of each circle of dough.

Using a pastry brush, brush halfway around the edge of the circle of dough. Fold pierogies in half and pinch edges together to seal. If desired, press edges with a fork. Set pierogies aside.

Press remaining dough scraps into the second portion of dough and roll out to 1/8-inch thick; repeat cutting and filling process. Roll, cut, and fill dough until no dough remains.

Heat a large pan over medium heat; add centre-cut bacon and cook, while stirring, for 10 minutes.

Stir double smoked bacon into the pan and continue cooking until bacon has reached desired crispness.

Remove bacon and bacon fat from the pan and place on a paper towel-lined plate to drain.

Set aside.

In the same pan over medium heat, stir and cook onions with vegetable oil for about 15 minutes, until onions are brown and caramelized.

Add reserved bacon to the pan with the onions to reheat.

While bacon reheats, bring a large pot of salted water to boil.

Drop pierogies into the pot and boil until pierogies start floating, about 2 to 3 minutes.

Continue boiling for one additional minute.

Drain pierogies and plate six to eight pieorigies per person.

Top with Cheddar and the warm bacon and onion mixture.

Add ½ cup of sauerkraut to each plate and top each dish with sour cream and green onions.