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Mike's a Perogy Maker, Perogies Recipe

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This recipe for Mike's a Perogy Maker, Perogies, by , is from Mikes Make Memories 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!

Contributor:  
Contributor:  
Mike Haczkewicz

Category:
Category:

Ingredients:  
Ingredients:  
Potato Filling

For easiest perogy making it is best to make the potato filling a day in advance.

5 lbs Russet potatoes, peeled, quartered and boiled in salted water
1 large onion, diced
1 lbs (453 g) shredded medium cheddar cheese
4 tbsp margarine
salt and pepper to taste

Dough

6 cups of all-purpose flour
2 tsp salt
2 c warm water with ¾ cups of margarine melted

Directions:
Directions:
Potato Filling

1. While the potatoes boil in the salted water, sauté the diced onion in the margarine being careful to ensure the onion does not brown, just softens.

2. Drain the boiled potatoes and return to pot along with melted margarine and onions. Begin to mash the potatoes and add in the grated cheese.

3. Add salt and pepper to taste and then move mixture to a container that can be placed in the refrigerator to cool.

Dough

4. Add the flour to a large mixing bowl and form a valley in the middle for the liquid. Pour in 1 cup of the water/margarine mixture and begin to stir the dough.

5. Gradually add the rest of the liquid while moving towards kneading the dough with your hands. Depending on the atmospheric conditions of the day, you may need to add more water, or flour.

6. Once the dough has been worked into a nice ball lightly dust it with flour and place in a plastic bag in the fridge for 30 minutes.

Making the Perogies

7. Cut ⅓ of the dough ball and roll it out on your countertop with a light dusting of flour. Roll the dough to a thickness of ¼"-⅛" and then use a jar or soup can to cut out circles of dough.

8. Take one dough circle and stretch it slightly with your thumbs.

9. Using a teaspoon scoop up some of the cooled potato filling and place it in the middle of the dough circle. Fold the edges of the circle together to create a half-circle. Ensure that none of the potato filling is caught between the dough and pinch the sides of the circle.

10. Place the perogy on a cookie sheet that has been lined with a lightly floured tea towel and freeze overnight before placing in a plastic bag for storage.

Number Of Servings:
Number Of Servings:
Approximately 8-9 dozen
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Growing up at my Baba and Grandpa's in Hudson Bay, perogies were a treat that we didn't get very often. I had 7 aunts and uncles growing up so you can imagine how many perogies my Baba would have had to make to feed them all.

I had any uncle named Anthony who was killed in a construction accident when I was five years old. Before he passed away he taught me a secret to making sure that I would always get my fair share of the perogies. While other people reached for sour cream perogies he reached for the Heinz ketchup and drowned his plate full of perogies in ketchup. Everyone was so revolted that they left his perogies alone and he could eat them at a leisurely pace. This is a tradition that I have passed on to my son Josh, and I hope he continues the tradition one day.

Another tradition we had while growing up was that when my cousins gathered at my Baba and Grandpa's for Christmas we had to try and eat our age in perogies.

 

 

 

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