A super easy recipe bringing you a delicious tradition made in just a couple hours!
From the kitchen of: F.G. Miller Jr./Sr. High School 2009
Makes: about 32 perogies without using leftover dough
Filling
5 large potatoes (Red potatoes are especially good for this)
4-8oz grated cheddar cheese
1/2 finely chopped onion
or onion powder
Peel potatoes, chop and boil until soft.
While potatoes are boiling, finely chop onion and
saute in butter until soft and translucent.
Mash the potatoes with the sauteed onions or onion powder to taste and cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives or other enhancements if you desire. Let the potato mixture cool before forming perogies.
Perogy Dough Ingredients
3 cups flour
1/2 tsp salt
1 cup lukewarm water
2 tbsp oil
Sift flour and salt, then add water to make a soft dough. Mix & knead until smooth. Let stand covered in a warm place for half an hour. (I put my dough in a greased metal bowl covered with saran wrap and placed over an element on the stove which is openly connected to the oven. I turned the oven on to 350 degrees, just to let the dough keep warm.)
Next, roll the dough thin (about 1/8 inch thick) on a floured surface, cut with a round cookie cutter or drinking glass, about 3 inches in diameter or more. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
Place perogies on a cookie sheet that is covered with a kitchen towel for the freezer and transfer them to a freezer bag when they are frozen through,
or cook right away- dropping into boiling salted water with 2 tbsp of oil, boiling 8-10 min or until the perogies float. Serve with simmered onions, sour cream and bacon.
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Here are some pictures to help you along the process:
Cutting Circles
Ball of Potato Mixture on Dough
Formed & Uncooked Perogies
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Tips on Kneading Dough:
How To Knead
Enjoy!
