Time
50 min
Serving
16 persons
Calories
376
These perogies can be boiled or fried in butter, which makes them tastier. Serve with sour cream or cottage cheese. I grew up on these delicious perogies. I like to triple the recipe and freeze some for later by freezing perogies in a single layer on a tray, then storing them in freezer bags.
Ingredients
- all-purpose flour: 2 cups
- water: 0.66667 cup (cold)
- egg: 1 piece (beaten)
- salt: 1 tsp
- baking potatoes: 5 pound
- bacon: 1 pound
- cheddar cheese: 1 cup (shredded)
- salt and pepper: (to taste)
- bacon: 0.25 pound
- sauerkraut - drained, rinsed and: 1 jar (32 ounce jar, minced)
- sour cream: 3 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
