Chop one-quarter pound of fresh bacon and fry until crisp. Add three tablespoons of drained bacon to potato mixture (see the original pierogi story for this recipe) and mix until bacon is incorporated.
Chop or mince six to eight cloves of garlic. Lightly sauté in butter until golden brown. Do not darken garlic or it will become bitter. Butter (use one tablespoon) works better than oil because the oil will change the consistency of the potato mix. Mix the garlic into the potato mix with butter until incorporated.
Use three jalapenos — more if you want very spicy pierogi. Cut and seed jalapenos and chop them into very small pieces. If you like your pierogi hot, put the jalapeno seeds and ribs in, but remember you can always add more but you can’t take them out. Saute chopped peppers in one tablespoon of butter for three to five minutes. Add the peppers and butter to the potato mix.
Add one-and-a-half tablespoons of fresh dill cleaned and chopped fine to the potato mix. Use fresh dill (feathery), not pickling dill.
Two pounds of dry cottage cheese
Two large eggs
1/2 cup sugar
One and one-quarter teaspoon pure vanilla extract
Mix all ingredients together in large bowl. If the mixture is too wet add unflavored breadcrumbs one tablespoon at a time until the mixture is able to ball and hold up.
Note: Ricotta cheese can be used, but you will need 2 1/2 pounds of it. Put in colander or cheese cloth and let all the liquid drain out. Put dry mixture into a bowl and mix as above.
Potato pierogi and potato mixes: Don’t freeze for more than four months
Kraut pierogi: Don’t freeze for more than two months
Cheese pierogi: Don’t freeze for more than one month.