GLUTEN FREE CHEDDAR BACON PEROGIES

Steps:

• Filling:.
• Cook the onion in the butter until tender.
• Add onions and cheese to hot cooked potatoes and mash thoroughly.
• Add bacon, salt, and pepper to taste.
• Set aside, let cool to room temperature before using.
• Dough:.
• Mix flour and salt in a deep bowl.
• Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
• Knead until smooth (use floured board).
• Divide dough into 2 parts, cover, let stand 10 minutes.
• Roll dough thin on floured board.
• Cut dough using a round cookie cutter or drinking glass.
• Place spoonful of filling in each circle - fold in half.
• Press edges together with fingers. If dough does not stick, dampen edges slightly.
• Place on floured board and cover with damp towel to keep moist.
• Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
• Stir gently to keep from sticking - do not use a sharp spoon.
• Cook until perogies begin to float and are well puffed, about 3 minutes.
• Remove from pot and drain well.
• Continue to cook remaining perogies.
• If desired, after boiling fry with butter and chopped onions until slightly browned.