Winnipeg Perogies

Name: Winnipeg Perogies
Ingredients: PEROGY DOUGH; 2 cups warm water; 1 cup oil (I use Canola); 2 eggs, beaten; 4 cups all-purpose flour; 1 teaspoon salt; FILLING; 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; 1 lb shredded cheddar cheese (or any cheese); 2 large onions, diced VERY finely and fried translucent

11 ingredients

1 steps

Ingredients

PEROGY DOUGH
2 cups warm water
1 cup oil (I use Canola)
2 eggs, beaten
4 cups all-purpose flour
1 teaspoon salt
FILLING
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
1 lb shredded cheddar cheese (or any cheese)
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.", "* 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.", "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.", "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.", "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.", "A. THE \"PRETTY\"" WAY --""