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Perogies
Perogies
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Try these delicious perogies filled with potato, bacon, cheese, and sauerkraut, wrapped in homemade dough and boiled for a speedy meal.
Ingredients:
  • 2 cups all-purpose flour
  • 0.66666698455811 cup cold water
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 5 pounds baking potatoes
  • 1 pound bacon
  • 1 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 0.25 pound bacon
  • 1 (32 ounce) jar sauerkraut - drained, rinsed and minced
  • 3 tablespoons sour cream
Instructions:
  • Create dough by blending flour, icy water, whisked egg, and salt in a bowl until a flawless dough emerges. Cover the bowl and let it rest.
  • Prepare the potato filling by cooking the potatoes in a large pot filled with water until tender, for about 25 to 35 minutes. Drain the potatoes and mash them in the pot until smooth.
  • Fry bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Drain on paper towels, crumble, and mix into mashed potatoes along with cheese. Season with salt and pepper. Reserve for later use.
  • Create flavorful sauerkraut filling by crisping bacon in a skillet over medium-high heat until perfectly browned, approximately 10 minutes. After draining and crumbling the bacon, combine it with sauerkraut and sour cream in a medium bowl. Mix thoroughly for a well-blended filling.
  • On a floured surface, roll out the dough until it's 1/8 to 1/4 inches thick. Use a 3-inch cookie cutter or an upside-down glass to cut out circles. Spoon potato or sauerkraut filling into the center of each circle, then fold over and seal edges by pinching together.
  • Bring a pot of gently salted water to a boil, add perogies, and cook until they float, about 4 to 5 minutes.

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