Make this classic dish super easily with Chef Lynn's recipe.
For the perogie dough:
3 cups all purpose flour
1 cup cold water
1 tablespoon vegetable oil
1 whole egg
Pinch of salt
For the filling:
4 baking potatoes, cooked and smashed
1/2 cup, sauerkraut, drained and roughly chopped
1 tablespoon of fresh dill, chopped
Salt & pepper
For the bacon sour cream:
1 1/2 cups sour cream
1/2 cup, bacon, cooked and finely chopped
1 teaspoon ground black pepper
1 teaspoon chopped dill
1 teaspoon lemon zest
To make the filling, mix all ingredients together and season with salt and pepper.
Set aside until you make the dough.
To make the bacon sour cream, mix all ingredients in a small bowl.
Beat egg, oil and water then mix with flour. Knead well to make soft dough.
Let stand for ten minutes covered.
Then roll as thin as for a piecrust on a floured surface. Using a round eight centimeter cookie cutter cut out circles. Place one teaspoon of the filling on to each circle. Fold the circle in half; pinch the edges together tightly, making sure they are well sealed.
Boil in salted water for five minutes or until they float. Take out of water, place onto a lightly oiled sheet tray.
Using a sauté pan over medium high heat with one tablespoon of vegetable oil, place the perogies into the pan and caramelized until golden brown on both sides.
Serve with the bacon sour cream.
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