"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Perogies Recipe

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

Natalie Yarema
Added: Monday, November 17, 2008


6-8 Medium Potatoes
1 tsp salt
Large pot water
1/3 pound bacon
1 1/2 yellow onion
salt and pepper
2 cups grated cheese or 4-6 tbsp cheese wiz
2 1/2 cups Flour
1 1/2 tsp salt
4 tbsp Oil
1 cup warm water

- sour cream
- Butter
- Bacon and onions

Make the filling first and let cool. Filling: in a frying pan, cook finely chopped onion and bacon. Boil potatoes. Once soft, mash along with cheese add salt and pepper to taste. Add the bacon and onion to the potatoes.

To make dough: Add flour, salt together. Add oil to the warm water, slowly pour the water in with the flour and mix together. Knead 2-3 times, break into four sections, cover and let sit for 1 1/2 hours. Roll out dough very thin on a countertop covered in flour, with a round cookie cutter, cut out of dough. Add a droplet of potato and pinch around the edges of the dough to close.

In a pot of boiling water, add salt, place perogies in the pot and softly boil until the perogies float for a while. Take them out the pot and serve.

Number Of Servings:
Number Of Servings:
24 perogies
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
- the cheese wiz works the best for the filling and the bacon and onions inside the filling is optional. Some would prefer to cook them up separate add them later as garnish.
- Butter over the perogies after taking them out of the water is also popular

- Best served with sour cream




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