Potato Perogies
ingredients
- 1 Cup Flour
- 1/4 tsp Salt
- 1 egg
- 43g butter
- 188g cooked potato
- 2 rashers bacon
- 1 onion
- 43g grated cheese
- salt
- pepper
Instructions
Stir 4 cups flour with salt in a large bowl.
Whisk eggs with
1 cup sour cream in a medium bowl, then stir into flour mixture along with
butter until dough comes together.
Knead dough on a lightly floured counter,
dusting with more flour, until it is smooth and not sticky.
Divide dough into 2 portions, pat into 2 discs and wrap each
with plastic wrap.
Refrigerate for at least 1 hour. (Dough can be refrigerated
up to 2 days.)
Boil potatoes in a large pot of water until soft, about 20
min.
Heat a large frying pan over medium. Add bacon and cook
until crisp, 3 to 5 min.
Drain on paper-towel-lined plate.
Do not clean pan.
Reserve 1/4 cup green onions for garnish.
Add remaining green onions to bacon
fat.
Cook until soft, 1 to 2 min.
Transfer to plate with bacon.
Drain cooked potatoes, then return to the pot.
Mash potatoes
with bacon, cooked onions, cheese, salt and pepper.
Refrigerate until ready to
use.
Dust counter with remaining cup flour.
Roll out 1 disc of
dough until 1/8 in. thick.
Cut out 2 1/2-in.-wide circles with a cookie cutter
(or drinking glass). keep dough covered with plastic wrap to prevent it from
drying out.
Scoop a heaping tsp of filling onto each round and fold the dough
over, forming a half moon.
Pinch edges tightly to seal. if dough won’t seal,
dab edges with water. Gather scraps of dough, wrap with plastic wrap and
refrigerate.
Repeat with remaining disc of dough.
Gather up scraps, combine
with dough from refrigerator, re-roll and cut out more circles.
Fill same large pot with water and bring to a boil. slip
about 12 perogies into boiling water and cook 5 to 6 min.
Once perogies float
to the top, remove with a slotted spoon and transfer to a platter.
Repeat with
remaining perogies.
Pat dry and serve topped with remaining 1/2 cup sour cream
and reserved green onions.
Or melt butter in a frying pan and fry perogies in
batches, adding more butter if needed, until crispy, 2 min per side.
Top with
sour cream and green onions.
