Monday, April 7, 2014

How to make Homemade Perogies

Home-made Perogies

The dough recipe is really simple.
4 cups of flour
2 eggs...
1/2 teaspoon salt
about 1 cup of water
1/2 cup softened butter or margarine


For the filling you can get creative. The classic is mashed potatoes with a few cups of shredded cheese (to taste) mixed in while the potatoes are hot. You can also try potato and cottage cheese, jalapeno ones, ricotta and spinach, etc. If you’re doing the classic version, while your cheesey mashed potatoes are cooling, mix your dough. If the dough is too dry, add more water. Too wet? Add some flour.

Knead the dough about a hundred times to get the softest dough you've ever seen.

Roll out the dough onto some parchment paper. Don't roll too thin, you don't want holes in the dough, but too thick will make tough perogies. If you have a round cookie cutter, use to cut the dough into circles. If not, you can use a drinking glass to make circles. 
Place a spoonful of the cheesey potatoes onto the dough circles.
Fold the dough circle around the filling and pinch the edge closed.
Don't let the potato get in the way of the pinch, it won't stick properly.
Repeat until you've run out of dough (makes about 5 dozen perogies). This recipe uses about 8 large potatoes and a half brick of cheddar for the filling).
Be careful not to stack the little pouches of deliciousness as they are sticky.
Boil them in salted water until they float to the top, then drain. They freeze well after boiling and then when you are ready to eat you can re-heat or fry them in butter until slightly golden brown. You can also saute onions.

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