>> Wednesday, July 2, 2008

For my dear friend Shelly who requested my perogi recipe. This can be used as a side dish, maybe with some cabbage rolls or on its own as a meal. A lot of people think this is just a polish dish but it is actually served in many areas in eastern Europe. A staple in Ukrainian households!

Now, we could do this the long way that takes forever and requires a perogi maker but I just don't think you have that kind of time so...

*************************WARNING THIS IS NOT FOR DIETERS IF YOU ARE LOOSING WEIGHT, PLEASE STEP AWAY FROM THE BLOG!******************************************************

2 boxes of Perogies. We like the Potato and Cheddar and Potato and Onion best.
1 pound good bacon, cut into bite size pieces
1 large onion, sliced into thin strips
2 tbsp butter
Sour cream

Get a nice large pot of water on to boil.
In a large nonstick skillet fry your bacon and onion together until your onions are nice and tender and the bacon is cooked. Remove from pan into a big bowl or casserole dish(big enough to fit the cooked perogi later) and set aside, leaving the bacon fat. Add the butter to melt and turn on low.
Your pot of water is most likely boiling nicely now. Add gently 8-10 perogi at a time. They only take 2 or 3 minutes to cook and will float to the top when done. Use a slotted spoon and transfer carefully to the skillet(give them a good shake to remove as much water as you can)
Bring you water back up to a boil and add your next 8-10.

You want to fry your perogi until lightly golden on both sides. When they are done removed them and add them to wherever your bacon and onion are waiting. This gives you room in your skillet for the next batch. If your pan gets dry just add a little more butter, watching the temp so you don't burn it. Repeat until they are all boiled and fried.
Gently stir your bowl of perogi/bacon to incorporate everything together.

Serve with a nice dollop of sour cream!

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