Ingredients
Dough:
-
2 cups all-purpose flour
-
⅔ cup cold water
-
1 large egg, beaten
-
1 teaspoon salt
Potato Filling:
-
5 pounds baking potatoes
-
1 pound bacon
-
1 cup shredded Cheddar cheese
-
salt and pepper to taste
Sauerkraut Filling:
-
¼ pound bacon
-
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
-
3 tablespoons sour cream
Directions
-
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.
Recipe Tip
To save time, cook the bacon for the potatoes and the filling simultaneously, and start the bacon while the potatoes are still cooking.
Nutrition Facts (per serving)
| 376 | Calories |
| 20g | Fat |
| 40g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 376 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 7g | 37% |
| Cholesterol 44mg | 15% |
| Sodium 717mg | 31% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 4g | 13% |
| Total Sugars 2g | |
| Protein 11g | 21% |
| Vitamin C 22mg | 24% |
| Calcium 77mg | 6% |
| Iron 2mg | 11% |
| Potassium 646mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
