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–+ servings

Perogies

These perogies can be either boiled or pan-fried in butter for enhanced flavor. Enjoy them with a side of sour cream or cottage cheese. Having grown up on these delectable perogies, I often triple the recipe and freeze some for later. To freeze, arrange the perogies in a single layer on a tray and then store them in freezer bags.
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Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine world cuisine
Servings 16
Calories 376 kcal

Ingredients
  

Dough

  • 2 cups all-purpose flour
  • ⅔ cup cold water
  • 1 large egg, beaten
  • 1 teaspoon salt

Potato Filling

  • 5 pounds baking potatoes
  • 1 pound bacon
  • 1 cup shredded Cheddar cheese
  • salt and pepper to taste

Sauerkraut Filling

  • ¼ pound bacon
  • 1 (32 ounce) jar sauerkraut - drained, rinsed and minced
  • 3 tablespoons sour cream

Instructions
 

  • Make dough: Combine flour, cold water, beaten egg, and salt in a bowl; mix until a smooth dough forms. Cover the bowl and set aside.
  • Make potato filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and cook until tender, 25 to 35 minutes. Drain and mash in the pot until smooth.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and stir into mashed potatoes. Stir in cheese, season with salt and pepper. Set aside.
  • Make sauerkraut filling: Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain, crumble, and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
  • Roll dough out on a floured surface to 1/8- to 1/4-inch thickness. Cut out 3-inch circles with a cookie cutter or an upside-down drinking glass. 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 until they float, 4 to 5 minutes.

Notes

  • To save time, cook the bacon for the potatoes and the filling simultaneously, and start the bacon while the potatoes are still cooking.
 

Nutrition

Calories: 376kcalCarbohydrates: 40gProtein: 11gFat: 20gSaturated Fat: 7gCholesterol: 44mgSodium: 717mgPotassium: 646mgFiber: 4gSugar: 2gVitamin C: 22mgCalcium: 77mgIron: 2mg
Keyword Perogies
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