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Chef Lynn's perogies with bacon sour cream
Make this classic dish super easily with Chef Lynn's recipe.
SERVES
3
TO
4
Ingredients
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
Directions
- 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.
