Serve these tender, smoky dumplings with a hefty dollop of sour cream (and some fried garlic sausage if you can find it) for an authentic Prairies-style meal.
HANDS-ON TIME 1½ hours
TOTAL TIME 1½ hours
MAKES 36 perogies
INGREDIENTS
FILLING:
340 g russet potatoes, peeled and chopped
¼ tsp pepper
pinch salt
3 strips bacon
2 onions, finely diced
DOUGH:
3 cups all-purpose flour
1 tsp salt
1 egg
2 tbsp butter, melted
2 tbsp butter
DIRECTIONS
FILLING: 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.
While potatoes are cooking, in skillet over medium-high heat, cook bacon, turning occasionally, until crisp, about 5 minutes.
Transfer to paper towel–lined plate; blot dry. Finely chop bacon; stir into 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. Set aside.
DOUGH: While onions are cooking, in bowl, whisk flour with salt. Whisk together egg, ¾ cup water and 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 tea towel and let rest for 20 minutes.
ASSEMBLY: Working with 1 ball of dough at a time and keeping remainder covered, roll out on lightly floured surface to about ¼-inch (3 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp of the 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 tea towel; cover with dry 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.)
Working in batches, in large pot of boiling salted water, cook perogies, stirring gently, until floating and tender, about 4 minutes per batch.
Using slotted spoon, transfer to colander to drain.
TO FINISH: In skillet, melt butter over medium heat; working in batches, cook perogies, turning once, until golden, about 5 minutes per batch.
NUTRITIONAL INFORMATION, PER PEROGY: about 108 cal, 3 g pro, 2 g total fat (1 g sat. fat), 19 g carb, 1 g fibre, 9 mg chol, 305 mg sodium, 241 mg potassium. % RDI: 1% calcium, 7% iron, 1% vit A, 15% vit C, 14% folate.
