Potato and Bacon Perogies with Caramelized Shallots and Walnuts
- For the Dough3 cups all-purpose flour
- 1 1/4 tsp salt
- 2 Tbs melted butter, salted
- 1 1/4 cup plain yogurt
- 2 eggs
- 1 tsp vegetable oil
- For the Filling2-3 large potatoes
- 3 slices bacon
- 2 shallots, finely sliced
- 1/2 green apple, peeled and chopped
- 1 Tbs olive oil
- 1 Tbs walnuts, finely ground in food processor
- 2 Tbs cottage cheese
- 1 Tbs milk
- 1 Tbs butter
- 1/4 cup sharp white cheddar, shredded
- 1/4 cup Gorgonzola, crumbled
- In a large bowl, combine flour and salt. Set aside.
- In a medium bowl, combine butter, yogurt, eggs, and oil. Whisk until smooth and fold into the flour mixture. Stir the mixture until the flour is fully combined and a light and sticky dough forms.
- Cover the bowl with a cloth and let stand 1 hour. Wrap the dough in plastic wrap and refrigerate overnight.
- For the filling, start with the potatoes. Peel and boil them until tender; about 15-20 minutes depending on the size. Drain and set aside.
- In a large pot or Dutch oven, cook the bacon until crispy. Remove from pan, chop into small pieces, and set aside.
- Add olive oil to bacon fat and heat medium-high. Sauté shallots in oil for 1 minute, reduce heat, and allow to simmer for 20-25 minutes or until they begin to caramelize.
- Add diced apple to the pan and continue to cook on low heat until shallots are caramelized and apples are tender. Remove from heat.
- Return bacon and potatoes to the pan and mash until the shallots, bacon, and apples are equally distributed throughout the mash.
- Add cottage cheese, milk, butter, ground walnuts, white cheddar, and Gorgonzola and continue to mash until almost smooth and fully combined. Set aside.
- To assemble the perogies, flour a large workspace and roll out the dough until it is ¼ of an inch thin.
- Using a round cookie cutter or the top of a wine glass, cut rounds of dough and place 1 tablespoon of filling in the middle. Wet the edges of the dough and fold over, pressing the sides to seal in the filling. Use a fork to press down the edges so the filling is securely inside.
- Place the perogies on a cookie sheet lined with parchment paper and place in the freezer for 2 hours. Once they are frozen, move the perogies to a freezer bag and keep them frozen until they will be used.
- To cook perogies, place them in a large bowl of hot water. In the meantime, warm olive oil over medium heat and sauté some onions and garlic. Add perogies to oil and fry until they are hot and golden brown. Serve with sour cream or Gorgonzola cream sauce.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.