Potato and Bacon Perogies With Caramelized Shallots and Walnuts
Potato and Bacon perogies with caramelized shallots, apples, walnuts, and gorgonzola
Total Steps
13
Ingredients
17
Tools Needed
16
Ingredients
- 3 cup all purpose flour
- 1 teaspoon salt
- 2 tablespoon melted butter, salted
- 1 cup plain yogurt
- 2 eggs
- 1 teaspoon vegetable oil
- 3 Large potatoes
- 3 slice bacon
- 2 shallots, finely sliced
- 1/2 green apple, peeled and chopped
- 1 tablespoon olive oil
- 1 tablespoon walnuts, finely ground
- 2 tablespoon cottage cheese
- 1 tablespoon milk
- 1 tablespoon butter
- 1/4 cup Sharp white cheddar, shredded
- 1/4 cup gorgonzola, crumbled
Instructions
Step 1
In a large bowl, combine flour and salt. Set aside.
Step 2
In a medium bowl, combine butter, yogurt, eggs, and oil. Whisk until smooth and fold into the flour mixture. Stir until the flour is fully combined and a light, sticky dough forms.
Step 3
Cover the bowl with a cloth and let stand for one hour. Then, wrap the dough in plastic wrap and refrigerate overnight.
Step 4
For the filling, peel and boil the potatoes until tender; about 15-20 minutes depending on their size. Drain and set aside.
Step 5
In a large pot or Dutch oven, cook the bacon until crispy. Remove from pan, chop into small pieces, and set aside.
Step 6
Add olive oil to the bacon fat and heat over medium-high. Sauté shallots in oil for one minute, then reduce heat and allow to simmer for 20-25 minutes or until they begin to caramelize.
Step 7
Add diced apple to the pan and continue to cook on low heat until shallots are caramelized and apples are tender. Remove from heat.
Step 8
Return bacon and potatoes to the pan and mash until the shallots, bacon, and apples are equally distributed throughout the mash.
Step 9
Add cottage cheese, milk, butter, ground walnuts, white cheddar, and gorgonzola and continue to mash until almost smooth and fully combined. Set aside.
Step 10
To assemble the perogies, flour a large workspace and roll out the dough until it is 1/4 inch thin.
Step 11
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. (A fork can be used to press down the edges for a secure seal).
Step 12
Place the perogies on a cookie sheet lined with parchment paper and place in the freezer for two hours. Once frozen, transfer the perogies to a freezer bag and keep them frozen until ready to use.
Step 13
To cook the 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 the oil and fry until hot and golden brown. Serve with sour cream or gorgonzola cream sauce.