Ingredients

• 2 teaspoons butter
• 4 slices bacon, chopped
• 2 tablespoons bacon drippings
• 1/2 yellow onion, diced
• 5 medium Yukon Gold potatoes, peeled and halved
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 1 large egg
• 1 1/2 cups farmer’s cheese, or any cheese blend
• 1 large egg
• 1 tablespoon water
• 50 wonton wrappers, or as needed
• 1 cup sour cream
• 1/4 cup chopped fresh chives

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Instructions

1. Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
3. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
4. Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
5. Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
6. Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.