Ingredients: |
Ingredients: 5 c. flour
1 tbs. salt
1/2 c. instant potato flakes
1/2 c. vegetable oil
1 egg, beaten
2 c. warm water
Potato/cheese filling:
2 c. mashed potatoes,
1 med. onion finely chopped
1 1/2 c. grated cheddar cheese
salt and pepper
Cottage Cheese and Dill filling:
2 1/2 c. dry curd cottage cheese
2 tbs. chopped dill
2 eggs, beaten
1/2 tsp. garlic powder
salt and pepper
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Directions: |
Directions:Perogy Dough - Mix flour, salt, potato flakes together. Combine the water, oil and beaten egg, and then slowly add to the dry ingredients. Mix until the dough holds together, then let rest for 5 minutes. Knead the dough for 10 minutes, then let it rest again for 5 more minutes. Knead the dough a second time, then set out on a lightly floured surface. Roll out the dough and cut out the perogy rounds. Add the filling and pinch the edges to secure. Perogies can be set on a tray and frozen individually, then bagged, When ready to use, boil water and add the perogies. When they rise to the top, remove and place in a hot frying pan with margarine to brown. Remove from the pan and serve with sour cream.
Potato Cheese Filling - dice a medium onion and fry until soft, in margarine. Add to mashed potatoes, along with grated cheese and salt and pepper to taste, mixing well and then fill perogies.
Cottage Cheese Dill filling - mix cottage cheese, 2 beaten eggs, chopped dill, garlic and salt and pepper. Mix well and then fill perogies. |
This recipe for Grandma Iris's Perogy Dough is from