Potato Perogies

INGREDIENTS:

* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 egg, beaten
* 2 tablespoons and 2 teaspoons cold water
* 1/4 pound bacon
* 1-1/4 pounds baking potatoes
* 1/4 cup shredded Cheddar cheese
* salt and pepper to taste
* 1 ounce bacon
* 1/4 (32 ounce) jar sauerkraut - drained, rinsed and minced
* 2-1/4 teaspoons sour cream
* salt and pepper to taste


DIRECTIONS:

1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
2. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.