Homemade Perogies

Prepare the dough mixture: In a bowl, blend together flour, cold water, beaten egg, and salt until you achieve a uniform smooth consistency. Cover the bowl with a lid and let it rest temporarily.

Prepare the potato filling: Place diced potatoes in a large cooking vessel. Add enough water to cover the potatoes, then bring the mixture to a rolling boil. Continue cooking until the potatoes are tender and easily mashable, typically taking 25 to 35 minutes. Use a masher or potato fork to break down the potatoes into a smooth, creamy texture.

Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it reaches an evenly browned state, approximately 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess fat. Crumble the cooked bacon into small pieces and mix it with the mashed potatoes, adding shredded cheese to taste. Season the potato mixture with salt and pepper as desired.

Create the sauerkraut filling: In the same skillet, cook the bacon over medium-high heat until it reaches an evenly browned state, about 10 minutes. Remove the cooked bacon from the skillet and place it in a medium-sized bowl. Add sauerkraut to the bowl, followed by sour cream. Mix everything together until you achieve a well-combined consistency.

Roll out the dough mixture on a floured surface to an 1/8- to 1/4-inch thickness. Use a cookie cutter or the rim of an upside-down drinking glass to cut out circles with diameters of 3 inches. Place a small amount of either potato or sauerkraut filling in the center of each circle, then fold over the dough to form a sealed pocket. Press the edges together firmly to seal the perogy.

Submerge your perogies in a large pot of boiling, lightly salted water. Cook the perogies until they float to the surface, typically taking 4 to 5 minutes.