Winnipeg Perogies

Recipe by GondolaQueen
READY IN: 27hrs
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
  • PEROGY DOUGH
  • 2
  • 1
    cup oil (I use Canola)
  • 2
    eggs, beaten
  • 1
    teaspoon salt
  • FILLING
  • 10
    lbs mashed potatoes, smashed in a ricer first when possible
  • 1
    lb fried bacon, minced as small as humanly possible.You can also leave out the meat and have a vegetarian dish that
  • 1
    lb shredded cheddar cheese (or any cheese)
  • 2
    large onions, diced VERY finely and fried translucent

DIRECTIONS

  • Mix all the dough ingredients together in a large bowl. Knead it thoroughly. Let it rest covered in fridge overnight. It gets smooth after sitting for a long time. Very nice to work with.
  • * Note* I've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. It's up to you what you put in yours this is what I like in mine.
  • After you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. I like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl.
  • Shred all that cheese. It's time consuming, my step mom has a huge industrial grater for this, but I have to do it by hand. That's the only reason I have kids. That and dishes. Anyhow.
  • Once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, I like to put them through the ricer before I salt, milk, butter and mash them, but however you make your potatoes is your deal.
  • A. THE "PRETTY" WAY --
  • Separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. Not paper thin, more like a 1/8 inch.
  • I have a pasta roller, so I use this for uniformity sake.
  • Use a 2-3 inch circular cookie cutter to cut out as many doughs as you can.
  • Put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. Press to seal.
  • B. THE "RIGHT" WAY --
  • Take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling.
  • Dampen an edge and press to seal.
  • Either way you do it, they'll taste awesome.
  • Remember though that you have to boil the "raw" perogies before you eat them, or fry them or freeze them.
  • To do this, simply make a HUGE pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). When they float, take them out and either
  • a) eat them, adding more toppings.
  • b) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy.
  • or.
  • c) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store.