1/1 Photo of Gluten Free Cheddar Bacon Perogies
1 hr 10 mins
Az B's Note:
This is a combination of several recipes I have tried over the years. My family prefers these to the perogies bought in Polish bakeries. I also use a rice based "cheddar" to make it dairy free.
My Private Note
Units: US | Metric
- 2 tablespoons onions, grated
- 4 tablespoons butter
- 4 -6 large potatoes
- 2 cups cheddar cheese, grated
- 1 cup crumbled cooked bacon
- salt and pepper
- 2Cook the onion in the butter until tender.
- 3Add onions and cheese to hot cooked potatoes and mash thoroughly.
- 4Add bacon, salt, and pepper to taste.
- 5Set aside, let cool to room temperature before using.
- 7Mix flour and salt in a deep bowl.
- 8Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
- 9Knead until smooth (use floured board).
- 10Divide dough into 2 parts, cover, let stand 10 minutes.
- 11Roll dough thin on floured board.
- 12Cut dough using a round cookie cutter or drinking glass.
- 13Place spoonful of filling in each circle - fold in half.
- 14Press edges together with fingers. If dough does not stick, dampen edges slightly.
- 15Place on floured board and cover with damp towel to keep moist.
- 16Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
- 17Stir gently to keep from sticking - do not use a sharp spoon.
- 18Cook until perogies begin to float and are well puffed, about 3 minutes.
- 19Remove from pot and drain well.
- 20Continue to cook remaining perogies.
- 21If desired, after boiling fry with butter and chopped onions until slightly browned.
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Nutritional Facts for Gluten Free Cheddar Bacon Perogies
Serving Size: 1 (89 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 113.5
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.6 g
- Cholesterol 25.1 mg
- Sodium 192.3 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.4 g
- Sugars 0.6 g
- Protein 3.9 g
The following items or measurements are not included: