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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all the dough ingredients together in a large bowl. Knead it thoroughly. Let it rest covered in fridge overnight. It gets smooth after sitting for a long time. Very nice to work with. | 2. * Note* I've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. It's up to you what you put in yours this is what I like in mine. | 3. After you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. I like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl. | 4. Shred all that cheese. It's time consuming, my step mom has a huge industrial grater for this, but I have to do it by hand. That's the only reason I have kids. That and dishes. Anyhow. | 5. Once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, I like to put them through the ricer before I salt, milk, butter and mash them, but however you make your potatoes is your deal. | 6. A. THE "PRETTY" WAY -- | 7. Separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. Not paper thin, more like a 1/8 inch. | 8. I have a pasta roller, so I use this for uniformity sake. | 9. Use a 2-3 inch circular cookie cutter to cut out as many doughs as you can. | 10. Put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. Press to seal. | 11. B. THE "RIGHT" WAY -- | 12. Take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling. | 13. Dampen an edge and press to seal. | 14. Either way you do it, they'll taste awesome. | 15. Remember though that you have to boil the "raw" perogies before you eat them, or fry them or freeze them. | 16. To do this, simply make a HUGE pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). When they float, take them out and either | 17. a) eat them, adding more toppings. | 18. b) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy. | 19. or. | 20. c) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
oil	1	cup		1795.8	0.0	0.574	203.93400000000003
egg	2		beaten	143.0	0.72	12.56	9.51
purpose flour	4	cups		403.4676	0.0	89.7602	2.2667
salt	1	teaspoon		-	-	-	-
potato	10	lbs	mashed	3492.6654	793.334	92.9865	4.0823
bacon meat	1	lb	fried minced	403.4676	0.0	89.7602	2.2667
cheddar cheese	1	lb	shredded	798.3235	48.5798	60.8268	40.2791
onion	2		diced fried	120.0	28.02	3.3	0.3

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.