Directions: |
Directions:Dough:
Break egg in large bowl. Add sour cream and whisk together.
In a saucepan add milk and water and heat until warm. Add butter to milk and stir until it melts. Add salt. Whisk the warm liquid into the egg.
Add cream of tarter into one cup of flour. Beat this into the liquid mixture. Add another cup of flour and beat. A cup at a time, add 6 - 7 cups of flour. As it gets thick, you may need to use your hands to work it in - add more flour if necessary.
Grease a bowl and put the dough in it. Dust top with flour and cover with Saran Wrap and set aside for an hour. Tuck cloth or towl over it.
Filling:
Peel and cut the potatoes and boil until cooked, but leaving a little firm. Fry onions in 1/4 cup butter until transparent.
In a large bowl, crumble the Imperial cheese. Pour the hot onions on top and mash together. Add the grated cheddar. Add the salt and sugar.
Mash the potatoes with lots of butter. Add 6 - 8 cups of the mashed potatoes to the cheese mixture and mix well.
Lightly flour counter top and cut a chunk of the dough and roll it out thin, flip and roll some more, sprinkling flour on top when neccessary. Use a water glass to cut out circles of dough. Stretch out a bit in the palm of your hand and add about 1 tsp of filling (avoid getting any on edges). Fold dough over the filling and pinch tightly around the edges, making sure all is sealed. (The dough is very elasticky, can be frustrating!)
Place perogies in large pot of boiling, slated water and cook until the rise to the top, approx. 5-7 minutes.
To freeze: Cover cookie sheets with wax paper and lay the perogies in a single layer. Place in freezer until frozen, then place in freezer bags, |
This recipe for Perogies is from