Ingredients: |
Ingredients: Filling:
8-10 potatoes
1 onion, finely chopped
6 tablespoons butter
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
4-6 strips bacon, cooked and crumbled
salt and pepper to taste
Dough:
2 1/4 cups reserved potato water, cooled to lukewarm
2 eggs
6 Tbsp vegetable oil
6-7 cups flour
1 1/2 tsp salt
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Directions: |
Directions:1. To make dough: combine potato water, eggs and oil; mix well.
2. Combine flour and salt in a large bowl, make a well in the centre. Pour water/egg mixture into well and stir until mixture is smooth.
3. Turn dough out onto a lightly floured surface and knead several times.
4. Place dough in well-greased bowl, turning dough once and cover. Let rest for at least 20 minutes to 2 hours.
5. On a lightly floured surface, roll dough out to about 1/8 inch thickness. Cut dough into circles with a large biscuit cutter or coffee mug. Fill with about 1 teaspoon of potato mixture. Pinch edges together to the seam is secure.
6. Place on baking sheets lined with waxed paper and freeze. Once frozen,place in a large zipper-style plastic bag to store.
7. To cook perogies bring a large cooking pot of water to boil. Remove perogies from freezer once the water has come to a full rolling boil.
8. Cook perogies in batches of 6-8 in boiling water. They are done when they rise to the water's surface. Drain well and place in a serving bowl. Drizzle with melted butter and sprinkle with chopped chives, if desired, and serve. Perogies also go well with sautéed onions and sour cream.
Makes about 8 dozens. |
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