perogies

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 2/3 cup cold water
• 1 pound bacon
• 5 pounds baking potatoes
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 1/4 pound bacon
• 1 (32 ounce) jar sauerkraut - drained, rinsed and minced
• 3 tablespoons sour cream
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 50 mins


• 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.
• 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.
• 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.
• 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.