|2 1/4 cups||(560 mL) All-purpose flour|
|1/4 lb||(113 g) Tenderflake® Lard|
|1 tsp||(5 mL) Salt|
|2 tsp||(10 mL) Active dry yeast|
|1 tsp||(5 mL) Sugar|
|1/2 cup||(125 mL) Sour cream|
1 (500 g) Maple Leaf® Bacon, cut into ½” (1 cm) pieces
2 Large onion, finely chopped
1 (1 L) Jar sauerkraut, rinsed, drained and finely chopped
1 Egg, lightly beaten
COMBINE flour, lard, and salt using a pastry cutter or your fingertips.
MIX together, yeast, sugar and ¼ cup (60 mL) sour cream in a small bowl. Let stand for 10 minutes, until frothy.
WHISK together eggs, sour cream and yeast mixture in a medium bowl. Pour into the flour and lard and stir to combine. Turn dough onto a lightly floured work surface and knead for 5-10 minutes. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight.
HEAT a large skillet over medium-high. Add bacon and cook for 6-7 minutes, until cooked but not crisp. Remove from the pan using a slotted spoon and set aside. Discard all but 2 tbsp (30 mL) of the bacon drippings from the pan. Place pan back on heat and add onions. Cook 6-7 minutes or until translucent. Add sauerkraut and continue to cook until any liquid has evaporated and mixture becomes golden brown, about 4-5 minutes. Stir bacon back into the mixture and set aside to cool.
PREHEAT oven to 375°F (190°C).
REMOVE the dough from the refrigerator and place on a lightly floured work surface. Using a lightly floured rolling pin, roll to ¼” (.5 cm) thickness. Using a 3” (8 cm) round cookie cutter or the rim of a glass, cut dough into rounds. Place 2 tbsp (30 mL) of filling in the center of each round. Brush the border with egg wash. Fold in half around the filling. Press out any air pockets, pinching the edges to seal.
PLACE on a parchment paper lined baking sheet and bake for 8-10 minutes. After perogies are baked, they can be frozen for up to 1 month.
A small cube of cheese can be placed in the center of the filling for a cheesy version.
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