Food & Wine
Cheddar and potato perogies
These Polish cheese and potato dumplings are an Eastern European staple for a reason – they’re morish! Try serving with sour cream and sauerkraut for the full effect.
Ingredients:
- 2 tablespoons of butter
- 1 diced onion
- Diced bacon
Dough
- 3 cups of flour
- 1 teaspoon of salt
- 1 egg
- ¾ cup of water
- 2 tablespoons of vegetable oil
Filling
- Half a kg of peeled and cubed russet potatoes
- 2 tablespoons of butter
- ⅓ cup of chopped onion
- ½ cup of shredded cheddar
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
Method:
- To make dough, whisk flour and salt together in a bowl.
- Add egg, oil, water and stir. Add more water if dough isn’t sticky enough.
- On a floured surface, knead until dough is smooth. Cut in half.
- Cover and let rest for 20 minutes.
- To make the filling, boil salted water in a large pot.
- Cook potatoes until soft, transfer to a bowl and mash.
- Melt butter in a pan over medium heat. Add onion and cook until tender and golden.
- Add onions, cheese, salt and pepper into potatoes. Stir.
- Now to put them together, take half the dough, roll on floured surface until five-mm thick.
- Cut into rounds using an eight-cm round cutter.
- Fill each round with one teaspoon of filling.
- Wet edge with a small amount of water, fold over, and pinch sealed.
- Repeat with all remaining filling and dough.
- Boil water and add perogies, cooking for roughly five minutes. Remove.
- Fry bacon and onion until bacon is cooked but not crispy and onions are golden.
- Add perogies and cook until golden and slightly crispy.
Related links:
Mini cheddar cheese and bacon pies