Gluten Free Cheddar Bacon Perogies

Recipe by Az B8990
READY IN: 1hr 10mins




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