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Homemade perogies

Filled with cheesy potatoes and topped with crispy bacon, these homemade perogies are downright delicious.

Recipe from What’s Your Food Story?

Yield: 6 dozen (72 perogies)

Prep time: 60 minutes

Cook time: 5 minutes per batch

Ingredients:

  • 5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup water
  • 3 large eggs
  • ½ cup unsalted butter, softened

Filling

  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 2 tbsp butter
  • 5 oz cream cheese, softened
  • ½ tsp salt
  • ½ tsp pepper

Directions:

  1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
  2. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
  3. Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
  4. Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  5. Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
  6. Serve with the toppings of your choice and enjoy!
  7. To freeze: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

​Recipe from the delicious tastemakers at Taste of Home!