These hearty potato and bacon pierogi are balanced with a fragrant thyme butter.
1 pound baking potatoes, peeled and cut into 1-inch piecesStep 1
In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes.
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