Perogies Best Dishes

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Perogies

"I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You will have perogies just boiled, or you could fry them in butter, which makes them tastier. Serve with bitter 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-motive flour
1 teaspoon salt
1 egg, beaten
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
3 tablespoons bitter cream
salt and pepper to taste

Instructions :

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

To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
To Make Potato Filling: Place potatoes in a big pot. Add water to cowl, convey to a boil, and boil for 25 to 35 mins or until gentle. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium excessive warmness until frivolously brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium excessive warmth till calmly brown. Drain, fall apart and location in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, the use of a small round container. Place a spoonful of potato or sauerkraut filling within the middle of each circle and fold over, pinching edges collectively to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for four to 5 minutes, or until they drift.

Notes :

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