Winnipeg Perogies

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• 2 cups warm water
• 1 cup oil (i use canola)
• 2 eggs, beaten
• 4 cups all-purpose flour
• 1 teaspoon salt
• 10 lbs mashed potatoes, smashed in a ricer first when possible
• 1 lb fried bacon, minced as small as humanly possible.you can also leave out the meat and have a vegetarian dish that
• 1 lb shredded cheddar cheese (or any cheese)
• 2 large onions, diced very finely and fried translucent

Recipe

• 1 mix all the dough ingredients together in a large bowl. knead it thoroughly. let it rest covered in fridge overnight. it gets smooth after sitting for a long time. very nice to work with.
• 2 * note* i've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. it's up to you what you put in yours this is what i like in mine.
• 3 after you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. i like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl.
• 4 shred all that cheese. it's time consuming, my step mom has a huge industrial grater for this, but i have to do it by hand. that's the only reason i have kids. that and dishes. anyhow.
• 5 once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, i like to put them through the ricer before i salt, milk, butter and mash them, but however you make your potatoes is your deal.
• 6 a. the "pretty" way --
• 7 separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. not paper thin, more like a 1/8 inch.
• 8 i have a pasta roller, so i use this for uniformity sake.
• 9 use a 2-3 inch circular cookie cutter to cut out as many doughs as you can.
• 10 put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. press to seal.
• 11 b. the "right" way --
• 12 take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling.
• 13 dampen an edge and press to seal.
• 14 either way you do it, they'll taste awesome.
• 15 remember though that you have to boil the "raw" perogies before you eat them, or fry them or freeze them.
• 16 to do this, simply make a huge pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). when they float, take them out and either
• 17 a) eat them, adding more toppings.
• 18 b) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy.
• 19 or.
• 20 c) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store.