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The Rough Post Election Perogies

Perogies, or pierogi, are a delicious combination of potato, bacon, onion and cheddar. Boiled and fried.
Prep Time1 hr
Cook Time15 mins
Servings: 35 -40
Author: Matt


  • Dough|
  • 3 cups flour - plus more for dusting
  • 1 tsp salt
  • 1 egg
  • 175 mL water
  • 2 tbsp vegetable oil
  • Frying|
  • 2 tbsp butter
  • 1-2 pieces of bacon chopped and ready to fry
  • Filling|
  • 500 g white potatoes peeled and cubed
  • 2 tbsp butter
  • 1 medium finely chopped onion
  • 150 g shredded sharp cheddar cheese - I love a good mature cheddar in this
  • 4-6 stripes of bacon cooked crisp and chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Dough|
  • In a deep bowl, mix the salt and flour.
  • Mix together egg, water and oil. Stir this into flour mixture. Add a bit more water if you need to, but try to keep the dough adding up to 2 tbsp more water if needed to make soft but not sticky dough.
  • Let this sit for about 5min, and then knead until smooth, about 10 times. I’ve found having extra flour is a great to help with this. When you have a smooth dough, place back in a bowl and cover with a towel. Let it rest for about 20-30min.
  • Filling|
  • Put the potato into a large pot of salted boiling water. Cook until a piece will break apart easily (mashing stage!). Mash well, but use a ricer if you have one for a smoother consistency.
  • In frying pan, cook the bacon. When crispy, let cool and chop. Add this to the mashed potato.
  • Wipe the pan out, and add the butter. When bubbling, add the onion and cook until translucent 5-6min. Add this, the cheddar and the S&P. Mix well.
  • Prepare 2-3 baking sheets lined with parchment paper.
  • Take a chunk of the rested dough and roll it out until is it ½ cm thick. Use a round cutter (about 10cm wide) to cut the dough into portions.
  • With each, place a little mound of filling in the centre. Close it up to look like a half moon, and pinch the edges to seal. Place this on the prepared parchment, and repeat with the remaining dough and filling.
  • Now, if you aren’t going to eat them right away, freeze them now. They can be cooked from frozen, so a good option.
  • Frying|
  • To cook, prepare a pot with boiling salted water. Cooking a few at a time, drop the perogies into the boiling water and boil for about 4-5min. They are ready when they are floating.
  • Meanwhile, heat the butter in a frying pan and some of the bacon. Using a slotted spoon, take the cooked perogies and place in the pan. Don’t touch them for about 4-5min, they should have a golden crust on one side. Flip them to cook on the other side to the same crispness. Serve with sour cream and chopped chives and a bit of cooked bacon.