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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Grandma's Polish Perogies Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 Cups of all purpose flour
2 Tsp. salt
2 Tbsp. butter, melted
2 Cups of Sour Cream
2 Eggs
1 Egg Yolk
2 Tbsp. Vegetable Oil
8 Baking Potatoes, peeled and cubed
1 Cup Shredded Cheddar Cheese
Onion Salt to taste (optional)
Salt and Pepper to taste
Directions:
Directions:
1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until it is well blended. Cover the bowl with a towel and let stand for 15 to 20 minutes.

2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with with shredded cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.

3. Separate the perogie 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, perogie cutter or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and flash freeze. Once frozen, transfer to freezer storage bag or containers.

4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop pirogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy!
Personal Notes:
Personal Notes:
I myself do not boil them, I fry them in some butter till brown. Remove.

 

 

 

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