Gluten Free Cheddar Bacon Perogies
This is a combination of several recipes i have tried over the years. my family prefers these to the perogies bought in polish bakeries. i also use a rice based cheddar" to make it dairy free."
Steps
Filling:.
Cook the onion in the butter until tender.
Add onions and cheese to hot cooked potatoes and mash thoroughly.
Add bacon , salt , and pepper to taste.
Set aside , let cool to room temperature before using.
Dough:.
Mix flour and salt in a deep bowl.
Add egg , mashed potatoes , melted butter , and enough water to make dough medium soft.
Knead until smooth.
Divide dough into 2 parts , cover , let stand 10 minutes.
Roll dough thin on floured board.
Cut dough using a round cookie cutter or drinking glass.
Place spoonful of filling in each circle - fold in half.
Press edges together with fingers.
If dough does not stick , dampen edges slightly.
Place on floured board and cover with damp towel to keep moist.
Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
Stir gently to keep from sticking - do not use a sharp spoon.
Cook until perogies begin to float and are well puffed , about 3 minutes.
Remove from pot and drain well.
Continue to co.
Ingredients
onions, butter, potatoes, cheddar cheese, cooked bacon, salt and pepper, gluten-free flour, salt, egg, water, mashed potatoes