Perogies
Dough
2 1/4 cups all-purpose flour
1 teaspoon salt
1 tablespoons butter, melted
1 cup sour cream
1 egg
1 egg yolk
1 tablespoon vegetable oil
Filling 4 baking (russets) potatoes, peeled and cubed
½ cup shredded Cheddar cheese
pinch onion salt (optional)
salt and pepper to taste
Garnish
1/2 bunch thinly sliced green onions (on a bias)
sour cream
1 cup grated cheddar cheese
2 slices cooked bacon chopped
1 cup chopped sautéed onions
(day or weeks ahead)
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Refresh in cold water. Drain.
Cook Bacon-Reserve fat. Chop bacon and store in a one litre container.
One Hour Before Service
Heat a small amount of the bacon fat in a frying pan. When hot add the onion and sauté until translucent. Remove onions from pan. Heat a small amount of bacon fat and fry perogies in small batches (being careful not to overcrowd) turning to brown both sides equally. Remove from pan and place in a parchment lined steamtable pan. Continue to cook the remaining perogies. Sprinkle with onions and half the bacon.
ServicePlace five perogies onto a plate and top with sour cream, cheese, onions, and remaining bacon.
Dough
2 1/4 cups all-purpose flour
1 teaspoon salt
1 tablespoons butter, melted
1 cup sour cream
1 egg
1 egg yolk
1 tablespoon vegetable oil
Filling 4 baking (russets) potatoes, peeled and cubed
½ cup shredded Cheddar cheese
pinch onion salt (optional)
salt and pepper to taste
Garnish
1/2 bunch thinly sliced green onions (on a bias)
sour cream
1 cup grated cheddar cheese
2 slices cooked bacon chopped
1 cup chopped sautéed onions
(day or weeks ahead)
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, egg, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears (you can also accomplish this with the pasta roller) Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Refresh in cold water. Drain.
Cook Bacon-Reserve fat. Chop bacon and store in a one litre container.
One Hour Before Service
Heat a small amount of the bacon fat in a frying pan. When hot add the onion and sauté until translucent. Remove onions from pan. Heat a small amount of bacon fat and fry perogies in small batches (being careful not to overcrowd) turning to brown both sides equally. Remove from pan and place in a parchment lined steamtable pan. Continue to cook the remaining perogies. Sprinkle with onions and half the bacon.
ServicePlace five perogies onto a plate and top with sour cream, cheese, onions, and remaining bacon.