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1
To make the dough, sift together the flour and salt in a medium bowl.
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2
Add the egg and water and knead lightly until a soft ball forms.
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3
Cover with a lid and set aside.
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4
Cut up the potatoes into cubes and place in a pot of boiling salted water.
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5
Boil the potatoes until soft, then drain the water, and mash the potatoes.
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6
I like to keep the skins on them, but if you prefer you can peel the potatoes before boiling.
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7
While the potatoes are boiling, grate the cheddar and cook the bacon in a frying pan.
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8
Allow the bacon to cool on some paper towels (to remove the excess grease), and chop the bacon into small pieces.
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9
Add the cheese and bacon to the mashed potatoes and mix well.
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10
Feel free to add more or less cheese and bacon, its all personal preference!
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11
Place the ball of dough on a lightly floured surface, and roll until it is thin.
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12
I dont have a biscuit cutter, so I cut out round circles with an inverted glass, but a biscuit cutter might work even better.
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13
Hold the circle of dough in the palm of your hand, and place about a teaspoon of filling in the middle.
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14
Stretch the dough over the filling until a half-moon shape is formed, and pinch the edges of the dough together.
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15
If the dough doesnt appear to be sealing well, just run a wet finger along the edge, it works like a charm!
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16
Lay the finished perogi on a dry kitchen towel, and cover with a second towel until ready to cook.
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17
To cook, drop the perogies in boiling water for about 4 minutes, then remove with a slotted spoon to allow the excess water to drain off.
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18
Place in a bowl or serving dish with some butter to prevent the cooked perogies from sticking together.
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19
Serve with butter, sour cream, green onions, chives, anything!
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20
This recipe makes approximately 30 perogies, and they freeze really well.
