Winnipeg Perogies Recipe

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Winnipeg Perogies
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Ingredients
9
Count
Nutrition
2089
Calories
Total time
1620
Minutes
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Ingredients:

  • 2 cups warm water
  • 1 cup oil
  • 1 tsp salt
  • 10 lbs mashed potatoes , smashed in a ricer first when possible
  • 1 lb fried bacon , minced as small as humanly possible.you can also leave out the meat and have a vegetarian dish that
  • 2 large onions, diced very finely and fried translucent

Directions:

  1. Mix all the dough ingredients together in a large bowl. Knead it thoroughly. Let it rest covered in fridge overnight. It gets smooth after sitting for a long time. Very nice to work with.
  2. * Note* I've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. It's up to you what you put in yours this is what I like in mine.
  3. After you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. I like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl.
  4. Shred all that cheese. It's time consuming, my step mom has a huge industrial grater for this, but I have to do it by hand. That's the only reason I have kids. That and dishes. Anyhow.
  5. Once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, I like to put them through the ricer before I salt, milk, butter and mash them, but however you make your potatoes is your deal.
  6. A. THE PRETTY WAY -
  7. Separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. Not paper thin, more like a 1/8 inch.
  8. I have a pasta roller, so I use this for uniformity sake.
  9. Use a 2-3 inch circular cookie cutter to cut out as many doughs as you can.
  10. Put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. Press to seal.
  11. B. THE RIGHT WAY -
  12. Take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling.
  13. Dampen an edge and press to seal.
  14. Either way you do it, they'll taste awesome.
  15. Remember though that you have to boil the raw perogies before you eat them, or fry them or freeze them.
  16. To do this, simply make a HUGE pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). When they float, take them out and either
  17. A) eat them, adding more toppings.
  18. B) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy.
  19. Or.
  20. C) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2089.48 Kcal (8748 kJ)
Calories from fat 810.27 Kcal
% Daily Value*
Total Fat 90.03g 139%
Cholesterol 207.99mg 69%
Sodium 2747.67mg 114%
Potassium 2224.75mg 47%
Total Carbs 244.09g 81%
Sugars 40.55g 162%
Dietary Fiber 18.62g 74%
Protein 70.45g 141%
Vitamin C 41.3mg 69%
Iron 10.2mg 57%
Calcium 821.1mg 82%
Amount Per 100 g
Calories 178.39 Kcal (747 kJ)
Calories from fat 69.18 Kcal
% Daily Value*
Total Fat 7.69g 139%
Cholesterol 17.76mg 69%
Sodium 234.58mg 114%
Potassium 189.93mg 47%
Total Carbs 20.84g 81%
Sugars 3.46g 162%
Dietary Fiber 1.59g 74%
Protein 6.01g 141%
Vitamin C 3.5mg 69%
Iron 0.9mg 57%
Calcium 70.1mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.5
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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