Perogies recipe
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Ingredients
- 2 cups all-purpose flour 1 teaspoon salt 1 egg, beaten ⅔ cup cold water 1 pound bacon 5 pounds baking potatoes 1 cup shredded Cheddar cheese salt and pepper to taste ¼ pound bacon 1 (32 ounce) jar sauerkraut - drained, rinsed and minced 3 tablespoons sour cream salt and pepper to taste
Nutrition Info
- 375.5 caloriescarbohydrate: 39.5 gcholesterol: 44.3 mgfat: 19.5 gfiber: 3.6 gprotein: 10.7 gsaturatedFat: 7.3 gservingSize: -sodium: 716.7 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Perogies
Directions
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To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough, cover bowl and set aside.
To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil, drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.