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Loaded polish potato perogies
Nb persons: 0
Yield: about 65 perogies
Preparation time:
Total time:
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| 4 1/4 cups | flour |
| 1 tsp | salt |
| 2 | eggs |
| 1 1/2 cups | sour cream |
| 1/2 cup | butter room temp cubed |
| 3 large | Yukon gold potatoes peeled and quartered |
| 3 strips | bacon chopped |
| 1 1/2 cups | grated cheese |
| 4 | green onions chopped |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
1. Stir 4 cups flour with salt in a large bowl. Whisk eggs with 1 cup sour cream in a med bowl, then stir into flour mixture along with butter until dough comes together. Knead dough on a lightly floured counter, dusting with more flour, until it is smooth and not sticky.
2. Divide dough into 2 portions, pat into 2 disc and wrap easy with plastic wrap. Refrigerate for 1 hour but good up to 2 days
3. Boil potatoes in a large pot of water until soft 20 min.
4. Heat frying pan over med heat. Add bacon and cook until crisp 3 to 5 min. Drain on paper towel lined plate. Do not clean pan. Reserve 1/4 cup green onions for garnish. Add remaining to bacon fat. Cook until soft 1-2 min. Transfer to plate with bacon.
5. Dust counter with flour. Roll out 1 disc until 1/8 inch thick. Cut out 2 1/2 inch wide circles. Keep dough cover with plastic wrap to prevent drying. Scoop a heaping teaspoon of filling on each round and fold dough over forming half moon. Pinch edges gently to seal. If wont seal dab edges with water. Repeat.
6. Boil large pot of water. Boil 12 at a time for 5-6 min. Top with remaining sour cream and green onions. Or melt butter in a pat and fry perogies in batches about 2 min per side.
Makes about 65 perogies
74 cals each 2 G protein 8g carbs 4g fat
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