Perogies You Have To Try

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Perogies

"I grew up on these scrumptious perogies. I make three batches of dough for this recipe and freeze a few. You could have perogies simply boiled, or you could fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze one after the other first, then put in freezer baggage. Otherwise, they'll all stick collectively."

Ingredients :

2 cups all-cause flour
1 teaspoon salt
1 egg, overwhelmed
2/three cup bloodless water
1 pound bacon
five kilos baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to flavor
1/four pound bacon
1 (32 ounce) jar sauerkraut - tired, rinsed and minced
three tablespoons bitter cream
salt and pepper to taste

Instructions :

Prep : 45M	Cook : 16M	Ready in : 50M

To Make Dough: In a medium bowl integrate the flour, salt, egg and water. Mix all together to form dough; cowl bowl and set aside.
To Make Potato Filling: Place potatoes in a massive pot. Add water to cowl, convey to a boil, and boil for 25 to 35 minutes or till tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat till flippantly brown. Drain, collapse and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a massive, deep skillet. Cook over medium high warmness until frivolously brown. Drain, disintegrate and region in a medium bowl. Stir in sauerkraut, then bitter cream. Mix well.
Roll reserved dough out on a floured floor. Cut circles out of dough, the use of a small round box. Place a spoonful of potato or sauerkraut filling in the middle 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 for four to five mins, or till they glide.

Notes :

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