Classic Perogies

Ingredients List

Dough Preparation:

• 2 cups all-purpose flour

• ⅔ cup cold water

• 1 large egg, beaten

• 1 teaspoon salt

Potato Filling Ingredients:

• 5 pounds baking potatoes

• 1 pound bacon

• 1 cup shredded Cheddar cheese

• salt and pepper to taste

Sauerkraut Filling Preparation:

• ¼ pound bacon

• 1 (32 ounce) jar sauerkraut - drained, rinsed and minced

• 3 tablespoons sour cream

Instructions

1. Prepare the dough: In a bowl, combine flour, cold water, a beaten egg, and salt. Stir until a smooth dough forms. Cover and set aside to rest.

2. Prepare the potato filling: Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 25 to 35 minutes. Drain and mash the potatoes until smooth.

3. Cook the bacon: In a large skillet, cook the bacon over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, crumble, and stir into the mashed potatoes. Add cheese and season with salt and pepper. Set aside.

4. Make the sauerkraut filling: In the same skillet, cook the bacon until browned, about 10 minutes. Drain, crumble, and transfer to a bowl. Stir in sauerkraut and sour cream. Mix well.

5. Shape the perogies: Roll the dough on a floured surface to about 1/8 to 1/4 inch thick. Use a 3-inch cookie cutter or an upside-down glass to cut out circles. Place a spoonful of either potato or sauerkraut filling in the center of each circle. Fold over and pinch the edges to seal.

6. Cook the perogies: Bring a large pot of salted water to a boil. Drop the perogies into the water and cook for 4 to 5 minutes, until they float to the surface.

Helpful Tip

Nutritional Information (per serving)