Perogies

Perogies
Perogies

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Perogy Dough

  • 3

    cups flour (approximately)

  • 3/4

    tsp salt

  • 1 1/2

    cups warm water

  • 1/3

    cup oil

  • Perogy Filling

  • 8-10

    medium potatoes, peeled and cut in half

  • 3

    onions, finely chopped

  • 1

    Ib bacon, thinly chopped

  • 1

    cup grated cheddar cheese

  • 1/4

    cup unsalted butter

  • 1/2

    cup finely chopped fresh parsley

  • 1/4

    cup oil

  • 1

    cup cold water

  • Sour cream, for garnish

Directions

To prepare the dough: In a large bowl, combine flour and salt. Make a well in centre of bowl and add water and 1/3 cup oil. Mix together and add more flour as necessary, until dough is firm. On a lightly-floured surface, knead dough until mixture does not stick to your hands. Cover tightly and let stand for 30 minutes in a warm place. On a lightly-floured surface, roll out dough to about 1/4 inch thick; cut into 2-inch circles. To prepare the filling: Boil potatoes for 20 minutes, or until cooked through. In a frying pan over medium heat, cook onion and bacon for about 10 to 12 minutes. Remove 1/2 cup of the bacon mixture to use as a topping for perogies potatoes with cheese until smooth; blend in bacon mixture, butter and parsley. Allow mixture to cool for at least 1 hour. To assemble and cook the perogies: Spoon 1 tsp of filling into centre of the 2-inch dough circles; fold over, pressing edges to seal. Bring a large pot of water to a boil; add 1/4 cup oil. Gently drop perogies into boiling water. (They will fall to bottom of pot and then in about 3 minutes start floating to top.) When all the perogies are at top of pot, add 1 cup cold water (to stop the cooking process). Remove perogies with a slotted spoon and serve with reserved topping and sour cream.

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