These perogies can be boiled or fried in butter, which makes them tastier. Serve with sour cream or cottage cheese. I grew up on these delicious perogies. I like to triple the recipe and freeze some for later by freezing perogies in a single layer on a tray, then storing them in freezer bags.
Preparation Details
Prep Time: 45 mins
Cook Time: 5 mins
Total Time: 50 mins
Servings: 16
Ingredients
- 2 cups all-purpose flour
- ⅔ cup cold water
- 1 large egg, beaten
- 1 teaspoon salt
Steps
- Make dough: Combine flour, cold water, beaten egg, and salt in a bowl; mix until a smooth dough forms. Cover the bowl and set aside.
- Make potato filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and cook until tender, 25 to 35 minutes. Drain and mash in the pot until smooth.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and stir into mashed potatoes. Stir in cheese; season with salt and pepper. Set aside.
- Make sauerkraut filling: Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain, crumble, and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll dough out on a floured surface to 1/8- to 1/4-inch thickness. Cut out 3-inch circles with a cookie cutter or an upside-down drinking glass. Place a spoonful of potato or sauerkraut filling in the center 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 until they float, 4 to 5 minutes.
