INGREDIENTS

1 large potato
1/2 cup of grated cheddar cheese
1 tbsp of bacon bits
1/2 tsp of granulated garlic
2 tbsp of milk
1/2 tsp of salt
1/2 tsp of pepper
2 cups of all purpose flour
2 eggs
1/3 cup of lukewarm water
1/2 tsp of salt
Sour cream

DIRECTIONS

1. Peel, slice, and boil the potato for about 15 minutes or until it’s tender. Drain the water and add in the milk, salt, pepper, cheese, and bacon bits. Mash until everything is well combined. Set it aside.
2. Add the flour, eggs, and lukewarm water to a bowl. Mix with a spoon and then change to your hands. Work it until a dough forms and shape it into a ball. Flour a surface, place the dough on, and cut the ball in half. Take the one half and roll it out, using a rolling pin, until it’s about 1/8 inch thick. Using a jar or circular template about 3 1/2 inches in diameter, cut the perogie wrappers out. Repeat this process for the other half of the ball. 
3. Place a perogie wrapper in the palm of your hand, scoop up a heaping tablespoon of the potato mixture, and place it into the center of the wrapper. Fold the outside edges over the potato and pinch them shut with your fingers. Place the perogie on a flat surface and press down on the outside edge once again with a fork to further seal it and give it a nice appearance.  
4. Bring some water to a good rolling boil. Place the perogies in and boil them form about 4 minutes or until they float to the surface of the water. Set them aside on a plate. 
5. Add some oil to a pan. Place the perogies in, in batches of about 5, and fry them over medium high heat for about 2 1/2 minutes on each side until they are golden brown. 
6. Serve your perogies up with some sour cream and enjoy.