Gramma Gabbs' Perogie Dough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 c. flour
2-3 large eggs
1 1/2 tsp. salt
1-1 1/2 c. water
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Directions: |
Directions:In large bowl mix flour, eggs and salt. Stir in water until stiff dough forms. Knead dough until smooth (as Gramma would say, "until you hear it squeak".
NOTE: If you have a bread maker you can mix the dough in the maker following the instructions for pizza dough. It will come out very smooth and workable.
Cut small amounts of dough and roll until very thin. Cut circles (using any type of round cutter about 4").
Potato and Cheese Filling:
This recipe will make approximately 100 perogies. For filling use 5 lbs. potatoes boiled and mashed. Mix into warm potato 3 cups Cheeze Whiz and 1 cup grated strong cheddar cheese, butter or margarine and mild to make moist.
Fill 1/2 of circle with desired filling, fold dough over filling and press edges together - be sure all edges are sealed.
Drop into boiling water and cook approximate 5 minutes (until they float). Rinse with cold water and drain. You can bake in over or pan fry.
If you prefer to freeze for later use, do not boil. Place in single layer on a cookie sheet. Separate multiple layers with wax paper and freeze. Once frozen you can store in bags or containers in the freezer until ready to use. |
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Personal
Notes: |
Personal
Notes: Our family tradition would be to layer them in a roaster with sliced onions sauteed in butter and then baked in the oven about 350º for about an hour.
Served with lots of sour cream.....
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