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Padoke (Perogi in other countries) Recipe

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This recipe for Padoke (Perogi in other countries) is from Ladies of Harley Cruisine, 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:  
PASTA

2 C. flour (see note below)
1/2 tsp. sea salt
3 large eggs
6-8 medium potatoes - peeled and quartered
1 lb. sharp cheddar cheese cut into 1/2" pieces
1-2 C. of unsalted butter
Directions:
Directions:
Combine flour and salt

Make a well in the center of the flour and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually, a stiff dough will form. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won't stick together, add a 1/2 tsp. of water. If it is too sticky, sprinkle in a bit more flour.

Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become.

After the resting period divide the dough into four portions and roll into a small, flat circle. The dough needs to be paper-thin, but not see-through. Cut strips into 4" long and 2' wide (or close to that)

Boil potatoes until soft. Drain and place in a mixing bowl. Place a 4 quart pan on stove and add water to fill about 3/4 of the way and bring to a boil. Mix potatoes with cheddar until smooth and cheese has melted. Place 1 - 1 1/2 Tbs. of potato mixture on the pasta strips (towards one side, not the middle) Wet the sides of the pasta with water and fold over to create a square.

Use a fork to push the sides together. Place 5-6 pasta squares into boiling water for 3-4 minutes or until they float. Then remove.

Place unsalted butter on a pan and cook, stirring constantly until it has browned. Serve browned butter over top of the pasta.

 

 

 

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