Directions: |
Directions:Potato & Cheese:
Boil the potatoes. Drain. Set a cotton dish towel on top to absorb moisture. About 5 min. Grate and add the cheese. Mash the mixture and continue to add cheese until it reaches the orangey color. DO NOT ADD BUTTER OR MILK.
When the mix has cooled, roll the potatoes into approximately 3/4" oval shapes to fit the slots in the perogy tray. You may have to adjust the size so they fit just snugly. If too large, they will create holes in the dough. Store on a plate until ready to use.
Separate the dough into palm size balls. You can freeze individually and use when needed. Thaw in fridge.
Add flour or Pam works well on your perogy tray to avoid having the dough stick to the tray.
Add flour to your rolling pin to avoid sticking. Roll dough onto a floured surface. The dough should be thin enough to see counter pattern through it. Avoid handling the dough to much as it will toughen. It should be light and stretchy.
Very carefully transfer the dough to cover the perogy tray.
Fill the slots with the potato cheese balls. Roll out the next piece of dough and cover. Use your floured rolling pin to roll over the top of the filled tray. You should be able to see the individual perogies in the tray. Remove any access dough and store it in plastic wrap for later.
Tap the tray on the counter until the perogies fall out. If there are holes in the dough, they will separate in the boiling water and be ruined. So it is extremely important to ensure each perogy is completely sealed. Add a little water and/or flour and pinch the area that has separated. This is a very very important step in the this process.!!!
Until you're ready to boil them, place the perogies on a floured or parchment paper tray. Do not place to close together or they will stick. You can set tray in freezer and when frozen, transfer to zip lock bags.
Boiling the Perogies: (either fresh or frozen)
Fill a large pot with water and boil to gentle. Add your perogies one at a time carefully to the water. Be careful not to put to many as they will stick. When the perogy rises to the top of the water, they are done. Transfer to a margarine lined pie plate, then spread a little margarine over the top of the perogies. You can add wax paper in between two layers.
After the boiling process, you can fry perogies and add onion, bacon and serve with sour cream. |
This recipe for Grandma Werby's Perogies is from