Helen's Perogies
- 2 1/2 pounds red potatoes, halved
- 2 tablespoons butter
- 2 onions, chopped
- 1/2 pound bacon, chopped
- 6 ounces mild cheddar cheese
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup warm water
- 1/4 corn oil
- Boil the potatoes until 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 cup of mixture for spooning over the cooked perogies.
- Add the remaining bacon and onions to the potatoes.
- Stir the cheese into the potato mixture.
- Mix well.
- Chill until very cold.
- Mix flour and salt in large bowl.
- Make a well in the middle.
- Pour water and oil into the well.
- Mix together.
- Add more flour, 1/2 cup at a time until dough is firm.
- Knead dough until mixture does not stick to hands.
- Cover tightly and let stand for 1/2 hour in a warm place.
- On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles.
- Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal.
- Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies.
- Stir occasionally to perogies won't stick to the bottom.
- When perogies rise to the top, add 1 cup cold water to stop the cooking.
- Remove the perogies with a slotted spoon.
- Perogies will cook in 3 to 4 minutes.
- Serve topped with reserved onion-bacon mixture.
red potatoes, butter, onions, bacon, cheddar cheese, flour, salt, water, corn oil
Taken from www.foodnetwork.com/recipes/helens-perogies-recipe.html (may not work)