Helen's Perogies

Recipe courtesy Ken Kostick

Show: Cooking LiveEpisode: Canadian Week: International Flavors

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
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Level:
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Yield:
4 to 6 servings

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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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Comments & Reviews

recipe Helen's Perogies
Topo Farmington, NY 08-02-2008
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Great Perogies
Rated: 5 stars out of 5

I made these several times and they are easy and come out great. After boiling I also sauteed some with onions till crispy. ... These are great appetizers as well as side dishes. You can do all sorts of fillings. I like potatoe, sourcream and chives; kielbasa (fried and diced), cheese and potatoe; bacon (crumbled), cheese and potatoe, saurkraut cheese and potatoe; brocolli cheese and potatoe. The list is endless.Read more
recipe Helen's Perogies
Mark Chicago, IL 01-20-2008
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Very average
Rated: 3 stars out of 5

Making the perogies was an arduous task, though no more difficult than making any other perogie recipe. My major problem came... with the filling. The potatoes overpowered the rest of the filling. I would decrease the number of potatoes, and I would further remove the bacon from the recipe. Instead, I will use italian sausage to spice up the flavor. It sometimes felt like I was eating a bland ball of flour.Read more
recipe Helen's Perogies
Anonymous 01-07-2008
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the best ever
Rated: 5 stars out of 5

I don't eat meat, and omitted the bacon, and these suckers still tasted great. if you make the dough while cooking the... filling it goes by so much faster. they were possibly the best perogies i have ever made.Read more
recipe Helen's Perogies
Ruth Truth or Consequences, NM 06-27-2007
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Fantastic Perogies
Rated: 5 stars out of 5

Finally I found a Perogie recipie just like my Mom used to make. I hope you never delete this recipe and will add more... fillings for perogies. There are many different kinds of fillings & I sure am amazed to find one that is so fantastic, I can't wait to make them.Read more