Ingredients
- 2 1/2 pounds red potatoes, halved
- 2 tablespoons butter
- 2 onions, chopped
- 1/2 pound bacon, chopped
- 6 ounces mild cheddar cheese
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup warm water
- 1/4 corn oil
Directions
Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked perogies. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies. Stir occasionally to perogies won't stick to the bottom. When perogies rise to the top, add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture.












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By happycook4life
on March 29, 2013
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followed everything with the dough exactly and it came out perfect. used potato, old cheddar and sauteed red onion for the filling. because we like a crispier dough I pan fried them in some butter and a bit of reserved bacon grease. delicious!
By xBarbaliciousx
on July 16, 2012
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The dough came out perfectly! I used white cheddar cheese and used puréed chipotle peppers instead of bacon. They were amazing.
By tobby63
on February 17, 2012
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It brought back found memories. They were very good, just like my moyher-in law made. I sauté them with onion and butter till they are brown.
Great
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