Hello Blog world! I’m most definitely still taking up residence on my couch. No work for me again today! Also no adventures in the kitchen either. Bronchitis sucks!

However I do have a recipe to share with you! Last week I made Perogies from scratch and Kevin said they were the best Perogies he’s ever eaten!!! Making perogies isn’t extremely difficult, just time consuming with the folding and the pinching. Don’t let the time investment deter you. These yummy bites of potato deliciousness are worth it!

Filling Ingredients
4-5 Large potatoes
2 tablespoons butter
1 tablespoon garlic
1 tablespoon Italian seasoning
1/4 cup sour cream
6 strips of bacon cut into pieces
3/4 cup chopped sweet onion
1 cup shredded cheese of your choice
Salt and pepper to taste

Dough Ingredients
3 cups of flour
Pinch of salt
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1/2 teaspoon pepper
3/4 cup water
1 egg
2 tablespoons vegetable oil

Method
Start by peeling and chopping your potatoes and cooking them as though you were making mashed potatoes.

Next start pan frying your bacon pieces and then chop your onion. Once bacon begins to crisp add the onion to the pan and cook for another 3 minutes.

Once your potatoes are done cooking drain and return to large bowl to mash. Mash with butter, sour cream, garlic, and spices. Once mashed mix in cheese, bacon and onion. Set aside to cool.

Dough Prep
In bowl, mix together flour and salt,garlic,Italian and pepper.

In another small bowl beat together egg, water and oil. Stir into flour mixture, adding a touch more water if needed to make dough soft but not sticky.

Turn out onto lightly floured surface; knead until smooth. Rip dough in half and cover with plastic wrap or damp towel and let rest for 20 minutes.

Now for the fun part! Take one ball of dough and rip it in half. On a lightly floured counter roll out dough very thin, about 1/4 inch thick. Using a round biscuit or cookie cutter cut dough into 10 rounds. Re-rolling as little as possible.

Fill each round with a small amount of filling. Fold perogie in half and gently pinch edges of dough together. If you’re having issues making the edges stick moisten edge with a tiny amount of water.

Place perogies on a flour dusted cookie sheet and cover with a dry, clean tea towel. Repeat process with each portion of dough. You should get 40 – 50 perogies out of this recipe.

You are now ready to cook your perogies or freeze them at this stage. To cook them bring a large pot of salted water to a boil and place some perogies into the water and allow to boil for a few minutes until they pop to the surface. Be sure to do this in batches as to not over crowd the pot.

Once they surface transfer them to a frying pan with some butter and cook until golden and crisp.

I served these with barbecued locally made farmers sausages, sour cream and fried onions. I really think the addition of spices to the dough really gives these perogies something extra.