Dough

• In bowl add:

  • 6 cups flour
  • 2 eggs
  • 2 tbsp oil
  • 2 cups water

  Knead on flat service for 4-5 minutes until smooth/pliable

  Cover dough with plastic wrap for 30-60 mins

Filling

• Peel, cube, and boil 3.5 lbs of potatoes for 20-30 mins

• Sautee 1 medium sweet onion
  Add 1/3 cup butter at end to melt

• Fry 1/2 lb bacon and finely chop

• Shred 4.5 cups cheese

• Chop up chives

• Mix potato, cheese, bacon, chives, an onions

Assembly

• Roll out dough in portions to 1/8″ thickness and cut in 3″ wide circles

• School 1 1/2 tablespoons of filling and place on dough
  Fold dough over to fold a semi cicle
  Pinch edges closed

Cook

• Sautee onions

• Gently place perogies into boiling water until they float

• Transfer to hot skillet (with butter) and cook until browned on each side – appox 5 mins

  Serve with onions and sour cream

Dough

• 6 cups all purpose flour
• 2 cups cold water
• 2 eggs
• 6 tablespoons canola or vegetable oil
• ▢2 teaspoons salt

Filling

• ▢3 ¾ pounds baking potatoes
• 1 medium white onion finely diced
• ⅓ cup softened butter
• ½ cups cheddar cheese finely shredded
• 1 tsp salt
• 1/2 lb bacon diced
• Chives

For Serving

• 1 onion thinly sliced
• 2 tablespoons butter
• sour cream or dill dip