Cheesy cannabis infused perogies
Main dishes and veggies are easy, but when you’re looking for a side dish that will amaze the tastebuds while delivering a potent high, it can be challenging. That’s why we’re bringing you cheesy bacon cannabis-infused perogies, as they contain all of the flavors that you’d expect from the professionals, alongside a strong filling that is sure to take you for one heckuva ride.
What are perogies?
Perogies, aka pierogies, pirochy, pyrochy, pierogi, varenyky, peroge, or vareniki, are dough pockets that are filled with a sweet or savory filling. This dish is most often associated with Central and European nations, but throughout the years, nearly every country has come up with its own unique version or combination, making them a truly international favourite.
A delicious pierogi recipe
There are all different types of pierogies out there, but here today we’re going to offer up one of the most popular, cheesy bacon potato. It’s fast, easy, and the flavors fair perfectly with all different types of toppings, like ketchup, sour cream, and more, so there is no way to get bored! Enjoy them alone with a handful of melted cheese or as a side dish. Either way, the thick, warm filling will have you tingling from the inside out in no time.
Preparation time: 20 minutes
Cooking time: 1 hour
- 1 egg
- 5 lb. baking potatoes
- 1 lb. bacon
- 2 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 2/3 cup cold water
- 3 tablespoons cannabutter
- 1 teaspoon salt
- ¼ teaspoon salt and pepper mixture
- Medium bowls
- Wooden spoon
- Large pot
- Potato masher
- Rolling pin
- Large cookie cutter
In a medium bowl, combine the egg, salt, water and flour to create the dough, and then set this aside for now.
Peel and wash potatoes and then boil them in a large pot. Once the liquid reaches a rolling boil, the veggies should take between 25-35 minutes to cook through.
While you’re waiting for the potatoes to cook, it’s time to crisp up the whole pound of diced bacon strips in a skillet over medium heat.
Once the bacon and potatoes have cooked, both can be drained, and then return to the pot.
Now use a potato masher to work 3 tablespoons of cannabutter and the cheese into the potato and bacon mixture until all the chunks have been broken down into a light, fluffy filling.
Roll the dough out flat and thin onto a lightly floured surface, and then use a large circular cookie cutter to slice out perogies wraps.
Fill each of the pockets with an even amount of the potato mixture, and then use your fingers to pinch the edges of the dough together to create a seal.
Add the remaining spices to a large pot along with water, and then bring the liquid to a gentle boil.
Once bubbly, drop the perogies into the liquid one at a time until they are all submerged.
Cook the perogies for approximately 5 full minutes, or until they float.
Serve while piping hot!
Is storage possible?
Perogies that have been cooked should be eaten while they are fresh and piping hot. For occasions where you want to make them ahead of time so that they are ready to be pulled out and fried up as needed, the freezer is far more suitable, and it will keep them fresh in an airtight container this way for up to 3 months.