Fava Bean / Broad Bean Pierogi with Bacon

Ingredients

• 2 pounds (900 grams) fava beans (broad beans)
• 0.5 gallon (2 litres) water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 yellow onion (5 ounces, 140 grams)
• 7 ounces (200 grams) smoked bacon slab, or slices
• 1 tablespoon butter, for frying
• 1 pinch (less than 1/8 teaspoon) black pepper, freshly ground; for seasoning
• 2 pinches (less than 1⁄4 teaspoon) salt; for seasoning
• 1 tablespoon lovage, dried; can be replaced with estragon or marjoram
• 4+3/4 cups (600 grams) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sour cream; 18% fat or more
• 1 egg
• 4/5 cup (6 3/4 fl. ounces, 200 milliliters) warm water
• 2 tablespoons butter, melted
• 2 tablespoons fresh lovage, chives or dill, chopped
• 1/2 cup (120 milliliters) sour cream

Instructions

1. 1

   Place the beans on a strainer and rinse...: Place the beans on a strainer and rinse them thoroughly under running cold water.

2. 2

   Bring half a gallon of water (2 litres)...: Bring half a gallon of water (2 litres) into a boil. Add salt and sugar (a teaspoon of each) and stir it in.

3. 3

   Drop the beans into the boiling water. As...: Drop the beans into the boiling water. As soon as the water boils again, reduce the heat. You can cover the pot with a lid, but that’s not necessary.

4. 4

   Usually I cook fava beans for 6-8 minutes,...: Usually I cook fava beans for 6-8 minutes, but for this recipe we want them to be softer - 15 minutes should be enough.

5. 5

   Once cooked, move the beans over onto a...: Once cooked, move the beans over onto a strainer again and rinse them under running cold water. Leave on the strainer to cool.

6. 6

   Peel the onion and dice it finely. Do...: Peel the onion and dice it finely. Do the same with bacon. [Side note: you can double the amount of onion and bacon, to use as a pierogi topping / garnish]

7. 7

   Melt a tablespoon of butter on a skillet...: Melt a tablespoon of butter on a skillet / frying pan. Add in diced onion and bacon. Fry together on a medium heat, stirring occasionally, until lightly browned. Set aside.

8. 8

   Grind the fava beans using a food processor,...: Grind the fava beans using a food processor, immersion blender or a meat grinder (using the smallest holes), until smooth and lump-free. I usually grind them unpeeled, but you can peel them beforehand.

9. 9

   Combine ground beans with fried diced onion and...: Combine ground beans with fried diced onion and bacon. Season with two generous pinches of salt, freshly ground black pepper and a tablespoon of dried lovage.

10. 10

    Sift the flour into a large bowl, add...: Sift the flour into a large bowl, add a teaspoon of salt.

11. 11

    Make a well in your pile-up flour. Add...: Make a well in your pile-up flour. Add in an egg and a tablespoon of sour cream.

12. 12

    Using your left hand, start combining the wet...: Using your left hand, start combining the wet ingredients with the flour. Then gradually start pouring in warm water (that’s what our clean right hand is for :)), observing how the flour absorbs the liquids. If you feel like the dough turns too sticky, that means it has had enough water, don’t add any more.

13. 13

    Shape the dough into a ball and place...: Shape the dough into a ball and place it in a bowl to rest. Cover with a cloth and set aside for 15 minutes.

14. 14

    Divide the dough into four parts, cover three...: Divide the dough into four parts, cover three of them with a cloth and set aside. Roll out one part thinly (1/16”-1/8"; about 2 - 3 mm), lightly sprinkling the dough with flour if necessary.

15. 15

    Use a small glass to cut out circles....: Use a small glass to cut out circles. Stretch them a little between your fingers, then place one heaped teaspoon of the bean stuffing in the center.

16. 16

    Fold in half and stick the edges together,...: Fold in half and stick the edges together, and place on the board. Continue until you’re out of dough and filling.

17. 17

    In a large cooking pot, bring salted water...: In a large cooking pot, bring salted water (at least half a gallon -2 litres - ideally more) to a boil.

18. 18

    When the water is boiling, drop in the...: When the water is boiling, drop in the first batch of pierogi (about 10 - 12 dumplings at the time).

19. 19

    As soon as the water starts boiling again,...: As soon as the water starts boiling again, reduce the heat to medium, cover with a lid and cook for about 2 minutes (counting from the time they float to the surface).

20. 20

    Fish pierogi out, one by one, onto a...: Fish pierogi out, one by one, onto a plate with a slotted spoon.

21. 21

    Plate the pierogi, covering with a touch of...: Plate the pierogi, covering with a touch of melted butter. Sprinkle chopped herbs on top. Serve while hot.