Perogies

Ingredients

• all-purpose flour (2 cup)
• cold water (0.67 cup)
• large egg (1 -)
• salt (1 teaspoon)
• baking potatoes (5 pound)
• bacon (1 pound)
• shredded Cheddar cheese (1 cup)
• bacon (0.25 pound)
• sauerkraut (1 jar)
• sour cream (3 tablespoon)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 376
• fat: 20 g
• sats: 7 g
• carbs: 40 g
• fibre: 4 g
• protein: 11 g
• salt: 0.717 g