| 3 1/2 | C | Flour |
| 1 | C | Water |
| 1 | Egg yolk | |
| 1 - 2 | tbsp | Soft butter |
| Salt to taste (approx. 1/4 teaspoon) | ||
| 4 - 5 | Medium potatoes | |
| 4-5 | Slices bacon - chopped | |
| 1 | Medium onion |
Mix flour, water, salt, egg yolk and butter together and knead until very pliable. Roll out on a well floured flat surface with a well floured rolling pin to a thickness of a thin pie shell. Take a glass and cut circles out of the dough.
Mixture: Boil the potatoes until done and then mash them well. Fry the bacon (which you chopped up) until almost crisp. Fry the onions until brown. (You can do the onions and bacon in the same pan if you wish, but don't burn the onions). Add the bacon, onions and the grease to the mashed potatoes and stir them together well.
Procedure: Take a circle of dough (the round thing you cut with the glass) and place it on the top of your left hand while making a fist with it. Place a teaspoon or so of the potato mixture and place it on the center of the circle. Take the edges and fold them over in half. Very carefully pinch the edges together making sure that no little openings exist (it will get messy in the water if you don't). To prepare for eating, boil a pot of water and place the Perogies in the boiling water and let boil until they float to the surface.
When the cooked Perogies are placed in a bowl in preparation for serving, pour a little melted butter over them to prevent them from sticking together. They can be eaten with melted butter or covered with sour cream as you wish.
If you wish to freeze the raw Perogies (that's before you cook them!) then put them on cookie sheets so that they don't touch each other. Place them in the freezer on the cookie sheets until firm before placing them in a bag or other container in the freezer. If you don't follow this last procedure, you will end up with one giant Perogy because they stick together like glue.
When cooking frozen Perogies, cook for a little bit longer after they float to the surface. This will ensure that they are completely thawed out. Previously boiled Perogies can be fried until the dough just starts to become brown for a different taste. Enjoy!!
Makes 50 - 75 depending on size.