Manitoba Perogies with Onion and Bacon
Hand-made potato and cheddar perogies tossed with slow-fried onion and bacon.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20 g
- carbs
- 58 g
- protein
- 16 g
- calories
- 480
Instructions
- 1
Make a soft dough from the flour, water, egg, oil and salt; knead 8 minutes and rest 30 minutes.
- 2
Mash the hot potatoes with the cheese and season well, then cool.
- 3
Fry the bacon and cook the onions slowly in the fat for 20 minutes until deeply golden.
- 4
Roll the dough thin, cut rounds, fill and pinch the edges shut with dry fingers.
- 5
Boil in salted water, allowing 2 minutes after they rise to the surface.
- 6
Toss the drained perogies with the onions and bacon and serve with sour cream.
Chef's tips
Keep the unrolled dough covered — a dried edge will never seal properly.
Ingredient substitutions
- bacon → butter alone for a meatless version
Storage
Freeze uncooked on trays, then bag for 3 months.
Common mistakes to avoid
- •Overfilling
- •Boiling too hard
Serving suggestions
Cooked Manitoba Perogies with Onion and Bacon?
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