Perogies Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 teaspoon salt
<br>- 1  egg, beaten
<br>- ⅔ cup cold water
<br>- 1 pound bacon
<br>- 5 pounds baking potatoes
<br>- 1 cup shredded Cheddar cheese
<br>- salt and pepper to taste
<br>- ¼ pound bacon
<br>- 1 (32 ounce) jar sauerkraut - drained, rinsed and minced
<br>- 3 tablespoons sour cream
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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