| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds red potatoes, halved
- 2 tablespoons butter
- 2 onions, chopped
- 1/2 pound bacon, chopped
- 6 ounces mild cheddar cheese
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup warm water
- 1/4 corn oil
Instructions
- Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked perogies. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies. Stir occasionally to perogies won’t stick to the bottom. When perogies rise to the top, add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 611 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 64 mg |
| Sodium | 666 mg |
Reviews
followed everything with the dough exactly and it came out perfect. used potato, old cheddar and sauteed red onion for the filling. because we like a crispier dough I pan fried them in some butter and a bit of reserved bacon grease. delicious!
The dough came out perfectly! I used white cheddar cheese and used puréed chipotle peppers instead of bacon. They were amazing.
It brought back found memories. They were very good, just like my moyher-in law made. I sauté them with onion and butter till they are brown.
Great
Great
try letting the dough rest overnight, much easier to work
I agree the dough is very hard to work with but they turned out delicious and the filling is actually pretty good on its own as mashed potatoes…
i dont like the bacon on this….. do it old school fry them up and sausge and oin. if its not broke dont fix it lol
Tasted great, the dough was a bit hard to work with, some muscle needed, very elastic. But end result was yummy!
I made these several times and they are easy and come out great. After boiling I also sauteed some with onions till crispy. These are great appetizers as well as side dishes. You can do all sorts of fillings. I like potatoe, sourcream and chives; kielbasa (fried and diced), cheese and potatoe; bacon (crumbled), cheese and potatoe, saurkraut cheese and potatoe; brocolli cheese and potatoe. The list is endless.
Making the perogies was an arduous task, though no more difficult than making any other perogie recipe. My major problem came with the filling. The potatoes overpowered the rest of the filling. I would decrease the number of potatoes, and I would further remove the bacon from the recipe. Instead, I will use italian sausage to spice up the flavor. It sometimes felt like I was eating a bland ball of flour.
I don’t eat meat, and omitted the bacon, and these suckers still tasted great. if you make the dough while cooking the filling it goes by so much faster. they were possibly the best perogies i have ever made.