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Ingredientes
- 2 1/2 lb red potatoes halved
- 2 Tbsp. butter
- 2 x onions minced
- 1/2 lb bacon minced
- 6 ounce mild cheddar cheese
- 2 c. flour
- 1/2 tsp salt
- 1 c. hot water
- 1/4 c. corn oil
Direcciones
- Boil the potatoes till well done, drain and mash with butter. Set aside.
- In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 c. of mix for spooning over the cooked perogies. Add in the remaining bacon and onions to the potatoes. Stir the cheese into the potato mix. Mix well. Refrigeratetill very cool.
- Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add in more flour, 1/2 c. at a time till dough is hard. Knead dough till mix does not stick to hands. Cover tightly and let stand for 1/2 hour in a hot place.
- On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add in 1 tsp. filling, fold over 1 half of circle and press the edges together to seal.
- Bring a large pot of water to a boil, add in 1 Tbsp. oil, then add in perogies. Stir occasionally so perogies won"t stick to the bottom. When perogies rise to the top, add in 1 c. cool water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 min. Serve topped with reserved onion-bacon mix.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 575g | |
| Recipe makes 4 servings | |
| Calories 1048 | |
| Calories from Fat 534 | 51% |
| Total Fat 60.07g | 75% |
| Saturated Fat 23.08g | 92% |
| Trans Fat 0.04g | |
| Cholesterol 98mg | 33% |
| Sodium 1091mg | 45% |
| Potassium 1590mg | 45% |
| Total Carbs 98.32g | 26% |
| Dietary Fiber 7.3g | 24% |
| Sugars 5.33g | 4% |
| Protein 29.59g | 47% |
