potato & cheese perogies with bacon & onion

Sandy Mika


these are my familys favorite.
I use my pasta machine to mix my dough, it's a lot easier then mixing it by hand. the dough recipe here makes 3 dozen and I just mix it up as needed till my filling is gone, I believe I get about 12 dozen. after cutting your circles it's easier to work with if you let them rest a few minutes. It's also easier to fill when your potatoes are cold.


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Stove Top



  • 7 lb
  • 1- 32 oz
    box of velveta
  • 1 lb
  • 2 stick
  • 1 large
    onion diced

  • 3 1/2 c
  • 16 oz
    sour cream
  • 1 large
  • 1/2 tsp

How to Make potato & cheese perogies with bacon & onion


  1. make your filling first.
    peel potatoes and quarter and put to boil, cook till tender same as you would for mashed potatoes. Drain and return to pot. smash the potatoes.
  2. while potatoes are boiling , fry up bacon, when done remove bacon from grease, but do not throw out grease. set bacon aside.
  3. add the onions to the bacon grease and cook till tender . when done add both sticks of butter to the onions and stir until butter is melted. remove from heat, set aside.
  4. cut velveta cheese up into smaller chunks. when potatoes are done and drained ,and smashed, pour the onions and butter into potatoes , add the cheese to it too, crumble or cut up bacon and mix up well . set aside, and make dough.
  5. mix 3 1/2 cups of flour with the salt add 1 egg and the 16oz container of sour cream mix well. on a floured surface roll dough out to about 1/8" thickness. cut out circles of dough, fill with 2 tbs of filling , fold over and seal edges with water , crimp edges with fork.
  6. boil a pot of water when water is at a full boil drop perogies into the water when they float to the top remove from water and let drain on racks. when dried you can either bag them up and freeze until ready or fry up in butter till golden brown and serve with sour cream. 8]

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About potato & cheese perogies with bacon & onion

Main Ingredient: Potatoes
Regional Style: Polish

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