Directions: |
Directions:To make the filling:
Peel, cube, and boil the potatoes in salted water. Sauté the onions in margarine.
Mash the cooked and drained potatoes. To this, add 2 scoops of Cheeze Whiz, 2 to 3 scoops of sautéed onions, salt, and pepper. Note, all of this is up to your personal preference! Let cool overnight.
To make the dough:
Add the water, oil, and salt to the Kitchen Aid mixer. Add 4 cups flour to start. Gradually add in 4 to 5 cups more until the dough is soft but not too sticky. If the flour is not incorporating at the bottom, dribble some water along the side as it's mixing. (Remove the dough to a floured work surface and knead it if it gets to be too much for the mixer to handle.) Place the dough in an oiled bowl and turn it about in the bowl so that it's all oily. Cover with Saran Wrap and let it rest. Portion it into grapefruit-sized portions and wrap in oiled Saran Wrap. Let balls sit in the fridge overnight.
To make perogies:
Prep area by covering your table with a plastic table cloth. Have a clean towel on the table and a small bowl of water.
Roll out a ball of dough on a floured surface. Lift it and make sure flour is all over the bottom. You can flour the top as well to avoid sticking. Roll to about ½-cm. Use a soup can to cut circles. Place on a cloth on a cookie sheet just to transport them to the table. Circles need not be perfect. Collect all scraps and set them aside, rolled in oiled Saran Wrap. After, you can still use this accumulated ball of dough.
At the table, grab a circle of dough and stretch it a bit. Add a walnut-sized scoop of filling, fold the dough in half over it, and pinch it closed really well. Use the water to wet your fingers and moisten the edges. Set perogies on a plastic-covered cookie sheet so that they don't touch. You can layer up to three layers of perogies, separated by plastic. Freeze them before putting them into Ziploc freezer bags. |
This recipe for Perogies is from