GLUTEN FREE CHEDDAR BACON PEROGIES

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Gluten Free Cheddar Bacon Perogies image

This is a combination of several recipes I have tried over the years. My family prefers these to the perogies bought in Polish bakeries. I also use a rice based "cheddar" to make it dairy free.

Provided by Az B8990

Categories     Polish

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 12

2 tablespoons onions, grated
4 tablespoons butter
4 -6 large potatoes
2 cups cheddar cheese, grated
1 cup crumbled cooked bacon
salt and pepper
2 cups gluten-free flour
1 teaspoon salt
1 egg
1/2 cup water
1/2 cup cold mashed potatoes
1 tablespoon butter, melted

Steps:

  • Filling:.
  • Cook the onion in the butter until tender.
  • Add onions and cheese to hot cooked potatoes and mash thoroughly.
  • Add bacon, salt, and pepper to taste.
  • Set aside, let cool to room temperature before using.
  • Dough:.
  • Mix flour and salt in a deep bowl.
  • Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
  • Knead until smooth (use floured board).
  • Divide dough into 2 parts, cover, let stand 10 minutes.
  • Roll dough thin on floured board.
  • Cut dough using a round cookie cutter or drinking glass.
  • Place spoonful of filling in each circle - fold in half.
  • Press edges together with fingers. If dough does not stick, dampen edges slightly.
  • Place on floured board and cover with damp towel to keep moist.
  • Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
  • Stir gently to keep from sticking - do not use a sharp spoon.
  • Cook until perogies begin to float and are well puffed, about 3 minutes.
  • Remove from pot and drain well.
  • Continue to cook remaining perogies.
  • If desired, after boiling fry with butter and chopped onions until slightly browned.

Nutrition Facts : Calories 113.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 25.1, Sodium 192.4, Carbohydrate 11.7, Fiber 1.4, Sugar 0.7, Protein 4

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