Ingredients
- 1/4 cup butter
- 3 cups all-purpose flour
- 1 tsp salt
- 1 egg
- 3/4 cup water, (approx)
- Filling:
- 12 oz russet potatoes, peeled and chopped
- 1/4 tsp pepper
- 1 pinch salt
- 3 slices bacon
- 2 onions, finely diced
Preparation
Melt 2 tbsp of the butter. In bowl, whisk flour with salt. Whisk together egg, water and melted butter; stir into flour mixture, adding up to 2 tbsp more water if necessary to make soft but not sticky dough.
Turn out onto lightly floured surface; knead until smooth, about 20 times. Divide dough into 2 balls; cover with plastic wrap or damp towel and let rest for 20 minutes.
Filling: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pan; mash well. Stir in pepper and salt.
In skillet over medium-high heat, cook bacon, turning occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate; blot dry. Chop bacon finely; add to potato mixture.
Drain all but 1 tbsp fat from skillet; cook onions over medium heat, stirring occasionally, until deep golden and very soft, about 12 minutes. Stir into potato mixture.
Working with 1 ball of dough at a time and keeping remainder covered, roll out on lightly floured surface to about 1/8-inch thickness.
Using 3-inch round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten half of edge of round with water; fold over filling, gently stretching as needed to fit. Pinch edges to seal.
Place perogies on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
Turn out onto lightly floured surface; knead until smooth, about 20 times. Divide dough into 2 balls; cover with plastic wrap or damp towel and let rest for 20 minutes.
Filling: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pan; mash well. Stir in pepper and salt.
In skillet over medium-high heat, cook bacon, turning occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate; blot dry. Chop bacon finely; add to potato mixture.
Drain all but 1 tbsp fat from skillet; cook onions over medium heat, stirring occasionally, until deep golden and very soft, about 12 minutes. Stir into potato mixture.
Working with 1 ball of dough at a time and keeping remainder covered, roll out on lightly floured surface to about 1/8-inch thickness.
Using 3-inch round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten half of edge of round with water; fold over filling, gently stretching as needed to fit. Pinch edges to seal.
Place perogies on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
(Make-ahead: Freeze in single layer on baking sheet. Transfer to airtight container and freeze for up to 1 month. Increase boiling time to 5 to 7 minutes.)
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 4 minutes. With slotted spoon, transfer to colander to drain.
In skillet, melt remaining butter over medium heat; cook perogies, in batches and turning once, until golden, about 5 minutes.
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 4 minutes. With slotted spoon, transfer to colander to drain.
In skillet, melt remaining butter over medium heat; cook perogies, in batches and turning once, until golden, about 5 minutes.
