The Kawaii Bunny

A Place for Cute Adorable Food & Things

Canadian Bacon & Cheddar Fusion Perogies

IMG_7658For Valentine’s Day this year; my darling and I celebrated our 4th one together in Edmonton, AB. We began our evening enjoying a variety of Mediterranean inspired tapas with a beautiful bottle of red wine at small intimate restaurant called Tapavino in the Northwest part of town. I really wished I could recall the bottle we ordered; it was a nice medium bodied wine.  Afterwards, we made our way to the Northern Jubilee Auditorium to watch Disney’s Beauty and the Beast Broadway production. Growing up on Disney movies, it truly was a spectacle to see; similarly to the original movie the “Be Our Guest” scene is still one of my favourites.

The trip to Edmonton was long, we only went down for one night and the roads were not really the greatest… even for winter driving conditions. Upon arriving home our initial thoughts were to just order pizza, being away for the weekend meant that the refrigerator was pretty barren. On the flip side though I think we both were really just wanting some home-cooking; so I whipped up these using what ingredients I had kicking around. I am not sure if these are a Asian perogi yet, or a Ukrainian dumpling? Either way this fusion of European and Asian cuisine really hit the spot and tasted fantastic with sour cream and salsa! It was my attempt at making my own tapas at home! To lighten up these little bites, I served them with hard boiled quail eggs. I hope you get to try these out; but really you could put anything you have available into a dumpling! 

Canadian Bacon & Cheddar Fusion Perogies 

Makes Approximately 48 pieces

48 Round Dumpling Wrappers (I just buy mine)
4 Medium Red Potatoes, pealed and chopped
6 Slices of Bacon chopped
1 Medium Yellow Onion chopped
3 Cloves of Garlic diced
2/3 Cup of Frozen Corn Kernels
1 Cup Shredded Medium Aged Canadian Cheddar Cheese
1/3 Cup almond milk (Any cream base would work)
Salt and Pepper to taste

Bring potatoes to boil; cook until tender (about 20-30 minutes depending on how big of pieces you cut them into). Meanwhile, begin frying bacon in a skillet on medium heat for 5-8 minutes; add in onions and garlic, continue to sauté until onions are caramelized and the bacon nice and crispy. Remove bacon mixture from heat; mix in corn, and let stand until potatoes are finished. Drain potatoes, add milk, bacon mixture and shredded cheese. Combine well using a hand mixer or potato masher until a smooth creamy filling is formed, season to taste with salt and pepper. Holding dumping wrapper in palm of hand dip finger in a bowl of cold water to wet one half of the edge, spoon in mixture and pinch closed sealing in the filling. Deep-fry until golden brown OR pan-fry in skillet until golden brown, add water to pan, cover and let steam until top of dumplings are cooked. 

Serve with your favourite condiments! I really enjoyed dipping these into salsa! 


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