Bacon and Onion Perogies

By gmbeckett

Ingredients

• Filling:
• 1/4 cup (60 mL) butter
• 3 cups (750 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 1 egg
• 3/4 cup (175 mL) water, (approx)
• 12 oz (340 g) russet potatoes, peeled and chopped
• 1/4 tsp (1 mL) pepper
• 1 pinch salt
• 3 slices bacon
• 2 onions, finely diced

Details

Adapted from canadianliving.com

Preparation

Step 1

Melt 2 tbsp of the butter. In bowl, whisk flour with salt. Whisk together egg, water and melted butter; stir into flour mixture, adding up to 2 tbsp more water if necessary to make soft but not sticky dough.

Turn out onto lightly floured surface; knead until smooth, about 20 times. Divide dough into 2 balls; cover with plastic wrap or damp towel and let rest for 20 minutes.

Filling: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pan; mash well. Stir in pepper and salt.

In skillet over medium-high heat, cook bacon, turning occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate; blot dry. Chop bacon finely; add to potato mixture.

Drain all but 1 tbsp fat from skillet; cook onions over medium heat, stirring occasionally, until deep golden and very soft, about 12 minutes. Stir into potato mixture.

Working with 1 ball of dough at a time and keeping remainder covered, roll out on lightly floured surface to about 1/8-inch (3 mm) thickness.

Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten half of edge of round with water; fold over filling, gently stretching as needed to fit. Pinch edges to seal.

Place perogies on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies. (Make-ahead: Freeze in single layer on baking sheet. Transfer to airtight container and freeze for up to 1 month. Increase boiling time to 5 to 7 minutes.)

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 4 minutes. With slotted spoon, transfer to colander to drain.

In skillet, melt remaining butter over medium heat; cook perogies, in batches and turning once, until golden, about 5 minutes.