To make the filling, mix all ingredients together and season with salt and pepper.
Set aside until you make the dough.
To make the bacon sour cream, mix all ingredients in a small bowl.
Beat egg, oil and water then mix with flour. Knead well to make soft dough.
Let stand for ten minutes covered.
Then roll as thin as for a piecrust on a floured surface. Using a round eight centimeter cookie cutter cut out circles. Place one teaspoon of the filling on to each circle. Fold the circle in half; pinch the edges together tightly, making sure they are well sealed.
Boil in salted water for five minutes or until they float. Take out of water, place onto a lightly oiled sheet tray.
Using a sauté pan over medium high heat with one tablespoon of vegetable oil, place the perogies into the pan and caramelized until golden brown on both sides.