Potato, cheddar and bacon perogies
3 Yukon Gold potatoes, peeled, cut in half
6 strips bacon, chopped
2 yellow onions, diced
1 cup aged white cheddar, grated
3 1/4 cups flour, plus some for rolling out
1 teaspoon salt
2 tablespoons oil
1 cup water
For dough, in large mixing bowl or stand mixer with paddle attachment, place flour and salt. Add egg, oil and water and knead by hand or by mixer for a few minutes until dough is smooth and elastic. Wrap in plastic and rest in the refrigerator for 1 hour, or overnight.
For filing, place potatoes in pot and cover with cold water. Bring to boil and cook until tender. Drain well, return to pot. Mash with potato masher until smooth. Set aside.
In skillet over medium heat, cook bacon until crisp. Remove from pan, leaving the fat behind. Add diced onion and cook until caramelized. Stir bacon, caramelized onion and grated cheddar into mashed potatoes. Set aside. Fills 2 batches of dough.
To make perogies, roll dough to 1/8-inch thick and cut into 3-inch rounds using a pastry cutter. After cutting perogy shapes, brush excess flour from dough and place a tablespoon of filling on top. Fold over and pinch edges well to seal. To cook, place in a pot of salted boiling water for a few minutes until they float to the top. Drain and toss with melted butter or fry in a skillet until golden brown. Makes 24 perogies.
Make multiple batches of the dough. Perogies can be frozen: first boil, then place on a baking sheet and place in the freezer; once frozen, remove from baking sheet and store in plastic bags.