Homemade Potato and Bacon Perogies

I LOVE perogies. I love to sautee onions in butter and fry the perogies in the same pan. DELICIOUS! I usually buy them from the grocery store though and they usually aren’t that great. Chris used to live near a bunch of Polish bakeries and one thing we used to pick up sometimes were freshly made perogies. They are 100% better than anything you can find in a grocery store.

SO after countless bags of half rate perogies I decided to whip up a batch of my own. BEST EVER!!! The dough was AMAZING, and the potato/bacon stuffing was better than any I’ve ever tried because it was FRESH! I started with a recipe I got from AllRecipes.com, my favourite website for recipes. I changed it up a bit to accommodate ingredients I had and they turned out great!

I don’t know if I’ll be able to go back to the ‘other kind’ now 😛 ALSO, this is QUITE the process and if you plan on making a lot I would recommend getting a few people together to produce a perogie making line. It would cut down on time and potential frustration 🙂

Cheese, Potato & Bacon Perogies

  • 2 1/4 cups unbleached flour
  • 1.5 teaspoons salt
  • 1.5 tablespoons melted butter
  • 1 cup plain yogurt (no fat)
  • 2 egg whites
  • 1 tablespoon canola oil
  • 4 medium potatoes, peeled and cubed
  • 3-4 pieces chicken bacon, chopped into small pieces
  • 1/2 cup shredded cheese
  • 1 tablespoon Parmesan cheese
  • A splash of skim milk
  • Salt, Pepper, Garlic Powder and a lil’ Onion salt to taste. Or whatever spices you like
  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, yogurt, egg whites 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.
  2. Cook bacon using your preferred method and pat dry. Cut into very small pieces.
  3. 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 and Parmesan cheese with a little milk while still hot. Season with onion salt, salt and pepper and garlic powder. Set aside to cool.
  4. Roll out dough on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. 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 parchment lined cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  5. To cook perogies: Remove desired amount of perogies into a highsided bowl. Fill with HOT tap water. In a frying pan heat butter or oil and sautee onions. When onions are half done use a slotted spoon and remove perogies from water and insert into hot pan with onions. Cook until golden brown on first side, flip and continue to cook until golden brown on second side. Enjoy immdeiately!!
Cheese, Potato and Bacon Mixture

Cheese, Potato and Bacon Mixture

FINISHED PEROGIES!

FINISHED PEROGIES!

Hours later and I have 34 perogies! You can tell the ones Chris did :P

Hours later and I have 34 perogies! You can tell the ones Chris did 😛

I like my perogies with a Sweet and Spicy sauce that you can pick up at most grocery stores!! They are also good with plain sour cream, yogurt (healthy alternative to sour cream) or some barbecue sauce.

Advertisements