Saturday, July 17, 2010

Bacon Cheddar Perogies



If there is one thing that everyone loves, it is homemade perogies.  If there is another thing that everyone loves, it is bacon.  And from that was born the beautiful bacon cheddar perogies, pure perfection in dumpling form!

I obtained this recipe from my mother-in-law, according to my fiance they are the 'best ever!'.  The only modification we made was the addition of bacon, but you can really add anything you like to them.

First I boiled the potatoes, cooked the bacon, and shredded the sharp cheddar cheese.  The key is to use sharp cheddar so you really get that awesome cheese flavour!
Next, we made the dough. It is a really simple recipe, and makes about 30 perogies.  I strongly suggest you double or triple or quadruple, etc., this recipe because 30 will not last long at all! Also, they freeze amazingly well so you can always freeze a ton of them and just take them out when needed.

After the potatoes were done and the bacon was cooked and chopped up, I mashed it all together to make a tasty filling.
Be sure to taste test it! I know, cooking is rough.

Then I rolled the dough out on a lightly floured surface and cut out circles with a glass.  You can use a biscuit cutter, a glass, or whatever you have on hand.  
You will want to roll your dough a bit thinner than this. You live you learn!

Then I plopped about a tablespoon of filling onto the circle, and stretched the dough over to close.  If the dough doesn't want to stick together, you can wet the edges with your finger and then the dough will seal with some pressure.
After the perogy is sealed, we placed it on a dry tea-towel, and covered it with another tea towel.  

Then repeat, and repeat, and repeat.  The perogies can then be frozen in a single layer, and then thrown into a ziploc bag in the freezer for storage.

To cook, place the perogies (either fresh or frozen) in boiling water and when they float to the top they are done! Serve with butter, sour cream, sautéed onions, however you like them.

Bacon Cheddar Perogies
  • For the dough (makes approximately 30 perogies):
    • 2 cups flour
    • 1 tsp salt
    • 1 egg
    • 2/3 cups cool water
  • Bacon Cheese Filling:
    • 3 potatoes, cut into chunks
    • 1 1/2 cups grated sharp cheddar cheese
    • 6 slices bacon, cooked
  1. To make the dough, sift together the flour and salt.  Add the egg and water and knead until completely mixed.  Place in a bowl with a lid and set aside until you need it.
  2. For the filling, boil the potatoes until soft.  Mash the potatoes and mix in the cheese and bacon.  At this point you can adjust the amount of cheese and bacon until they are as flavorful as you wish!
  3. Roll out the dough on a floured surface, and cut out circles with a glass or biscuit cutter
  4. Place about 1 tbsp of filling in the middle of the circle, and stretch the dough over and seal the edge together
  5. If the dough isn't sealing well, wet the edge with a finger dipped in cool water, and then the dough will seal beautifully.
  6. Lay the finished perogy on a dry tea towel, and cover with a second tea towel.
  7. To freeze, freeze in a single layer on a cookie sheet. After perogies are frozen, they can be placed in a ziploc bag and put back into the freezer.
  8. To cook, place fresh or frozen perogies in a large pot of boiling water, and cook for about 4 minutes or until perogies rise to the top of the water.
  9. Remove and place in a bowl with some butter so that they don't stick together.
  10. Serve with sour cream, sauteed onions, kubasa, or whatever you like!


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