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Perogies Recipe

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This recipe for Perogies is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-5 Cups Flour
1Tbsp Salt
2 Eggs
4 Tbsp Oil
1 1/2 Cups warm water or Potato water

Directions:
Directions:
Mix to make a soft dough that doesn't stick to your hands. Divide the dough into two or more pieces as it is easier to roll out. Roll the dough as thin as you can, using a slight dusting of flour to keep it from sticking to the table. If you use too much flour the edges won't stick together and the filling will all end up in the water you cook them in.

You can cut the dough in circles or squares and fold the edges together corner to corner or fold in half to make a rectangle shape. You can put your choice of filling in the Perogies. Mashed potatoes with cheese, cheddar or cheese whiz, onions. Bacon or anything you choose to. Use about a tsp or so of filling for each piece of cut dough and fold the edges over and pinch the edges together firmly. If you lay the finished ones on parchment paper they will not stick to it.

Bring water to a boil and put some perogies in to cook. a dozen or two depending on how much water you have. They don't need to be boiling hard as this may cause them to split open. Cook about 5 minutes or , remove from the water and into some prepared butter, margarine or oil. Again you can add onions or bacon if you want to.

When you are stirring the perogies do so with care so you don't poke a hole in them. Using a wooden spoon or spatula works pretty good.

 

 

 

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