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Slovak Perogies Recipe

4.4 stars - based on 9 votes
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This recipe for Slovak Perogies is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 baking potatoes ( I use Russets) peeled and mashed with
3/4 cup shredded Cheddar cheese
1/4 cup shredded American cheese
salt and pepper to taste
1/4 cup sour cream
Dough: 4 1/2 cups all purpose flour
2 teaspoons salt
2 tablespoons butter melted
2 cups sour cream
2 eggs
1 egg yollk
2 tablespoons vegetable oil

Directions:
Directions:
1. In a large bowl, stir together the flour and salt. In a separate bowl, wisk together the butter, sour cream, eggs, egg yolk, and oil. Stir the wet ingredients into the flour until well blended. Cover with a towel, and let stand for 30 minutes.
2. Form mashed potatoes into small 1 1/2 balls and refigerate on cookie sheet covered with waxed paper.
3 Separate the perogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, or a glass. Brush a little water around the edges of the circles and place one of the formed balls in the center. Fold the circles over into half -circles, and press to seal the edges. Place on a cookie sheet and freeze. Once fozen, transfer to freezer storage bags or freezer containers.
4. To cook perogies: bring a large pot of lightly salted water to a boil. Drop perogies in one a time. they are done when they float to the top. Do not boil too long , or they will be soggy. Remove with a slotted spoon.

Number Of Servings:
Number Of Servings:
60 perogies
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
My family always request these Perogies over the holidays

 

 

 

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