"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Perogies Recipe

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This recipe for Perogies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerri Parkinson
Added: Tuesday, December 16, 2008


4 cups flour
2 tsp. Salt
2 tbsp olive oil
2 eggs, beaten
1 cup water

Mix until just combined. Cover and let stand for 15 minutes. Roll out.

Simple Filling
3 cups mashed potato
S & P

Other Favorite Filling Options
Sautéed onions
Sour cream

Cut circles of dough (about the size of a wine glass rim!); Place a ball of potato mix in center of dough circle. Try not to touch edges with potato as this makes the perogy not stick together very well. Pinch edges. Place on floured sheet.
Freezing: You can freeze on the sheet (so they don’t stick together) then place in sealed container. Or, you may flash boil, toss in butter, and then freeze.
Cooking: Boil perogies in salt water. When they float to the top, they are done! I like to then toss in salt, butter, garlic & sautéed onions.




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