Friday, 2 March 2012

Perogies - I never knew they were so easy to make!

I've never considered, that I could make my own perogies. And since I have decided that I wanted to try it, I was really looking forward to the outcome. Easy-Yes. Quick-No. But none the less I enjoyed it and my hubbie could have made me slave away to make him more and more. "The best hes ever had" he says. I don't think I'll argue. By far one of those foods that is so much tastier homemade.
(this is my own recipe version)
Sweet Potato Bacon Perogies

  • 1/4 cup butter                                                        Filling:
  • 3 cups flour                                                           1 cup chopped sweet potato
  • 1 tsp salt                                                                1/2 cup chopped white potato
  • 1/4 tsp pepper                                                       1/2 tsp each of salt and pepper
  • 1 egg                                                                     5 slices of bacon
  • 3/4 cup water                                                        2 onions, finely diced

Melt 2 tbsp of the butter. In a bowl whisk the flour and salt together. With the melted butter, whisk in the egg, and water. Stir into the flour mixture, adding up to 2 tbsp more of water if it is needed, to make a soft, but not sticky dough. Knead it until smooth, then divide dough into two balls, and cover with plastic wrap.

 Now make the filling. To a pot of salted water, boil the potatoes, until tender. Drain and mash, then add the salt and pepper. In a skillet, fry bacon until crisp. Drain the bacon and chop. Add to the mashed potatoes. Drain most of the fat from the hot skillet and fry the onions. (ohh, the smells in the kitchen by now are awesome) Fry until golden, then add to the potato mixture.

 Take a ball of dough, leaving the other covered, and roll it out on a floured surface to 1/8 inch thick. Its a little tough but try to roll it out real thin. Use a 3 inch round to cup out your circles. A tin can opened at both ends works great.

Place 1 heaping tsp. of filling on each round. Moisten half of each round with water, working with one at a time. Fold in half and pinch together very well, to make a good seal (no soggy perogies please)

Place perogies on a flour dusted tea towel, covered with another, while you finish making the perogies. At this point you can freeze them to have them handy for cooking at another date!

OR cant wait to eat them. In this case you get a pot of salted water boiling, add batches of perogies that can easily fit in the pot. Gently boil for 4 minutes. With a slotted spoon, transfer to a colander to drain.

In a skillet, melt remaining butter over medium heat, and fry them until golden, and a little crispy.

Enjoy, with something else...fried onions and sausage maybe...or just sour cream. Yum

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