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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling: | 2. Cook the onion in the butter until tender. | 3. Add onions and cheese to hot cooked potatoes and mash thoroughly. | 4. Add bacon, salt, and pepper to taste. | 5. Set aside, let cool to room temperature before using. | 6. Dough: | 7. Mix flour and salt in a deep bowl. | 8. Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft. | 9. Knead until smooth (use floured board). | 10. Divide dough into 2 parts, cover, let stand 10 minutes. | 11. Roll dough thin on floured board. | 12. Cut dough using a round cookie cutter or drinking glass. | 13. Place spoonful of filling in each circle - fold in half. | 14. Press edges together with fingers. If dough does not stick, dampen edges slightly. | 15. Place on floured board and cover with damp towel to keep moist. | 16. Place perogies in pot of rapidly boiling salt water - do not over crowd pot. | 17. Stir gently to keep from sticking - do not use a sharp spoon. | 18. Cook until perogies begin to float and are well puffed, about 3 minutes. | 19. Remove from pot and drain well. | 20. Continue to cook remaining perogies. | 21. If desired, after boiling fry with butter and chopped onions until slightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	tablespoons	grated	8.0	1.868	0.22	0.02
butter	4	tablespoons		342.0	15.714	10.686	28.8
potato	4 -6			57.75	13.1175	1.5375	0.0675
cheddar cheese	2	cups	grated	-	-	-	-
bacon	1	cup	crumbled cooked	-	-	-	-
salt pepper				-	-	-	-
gluten flour	2	cups	free	-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	1/2	cup		0.0	0.0	0.0	0.0
potato	1/2	cup	mashed	57.75	13.1175	1.5375	0.0675
butter	1	tablespoon	melted	342.0	15.714	10.686	28.8

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