Prep Time::45 mins
Cook Time::5 mins
Total Time::50 mins
Servings::16
Yield::16 perogies
Ingredients
Dough:
2 cups all-purpose flour
⅔ cup cold water
1 large egg, beaten
1 teaspoon salt
Potato Filling:
5 pounds baking potatoes
1 pound bacon
1 cup shredded Cheddar cheese
salt and pepper to taste
Sauerkraut Filling:
¼ pound bacon
1 (32 ounce) jar sauerkraut – drained, rinsed and minced
3 tablespoons sour cream
Directions
Make dough: Combine flour, cold water, beaten egg, and salt in a bowl; mix until a smooth dough forms. Cover the bowl and set aside.
Make potato filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and cook until tender, 25 to 35 minutes. Drain and mash in the pot until smooth.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and stir into mashed potatoes. Stir in cheese; season with salt and pepper. Set aside.
Make sauerkraut filling: Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain, crumble, and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll dough out on a floured surface to 1/8- to 1/4-inch thickness. Cut out 3-inch circles with a cookie cutter or an upside-down drinking glass. 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 until they float, 4 to 5 minutes.
Recipe Tip
To save time, cook the bacon for the potatoes and the filling simultaneously, and start the bacon while the potatoes are still cooking.