Ingredients
-
-
1
-
4
-
1/2
-
1 1/4
-
1/2
-
-
-
1
-
2
-
1
-
1
-
-
-
Directions
Perogies, Another Ukrainian recipe passed down to me from my grandmother This is the traditional potato, cheese and onion filling This is time consuming by yourself so having a perogy party is a good idea!, I have to say: Thank you! My husband asked me for perogies and I went ‘I’ve no idea how to make them , and found this recipe Three things: It is an awesome recipe, which the whole family loved; Second it didn’t take as long as I had imagined it would of, and Third: I tweeked it (sorry it’s a habit of mine) I added Phillidelphia Spinach Cream Cheese to the mixture They were AMAZING! and only lasted the meal, there were no left overs Thanks again , nice, cottage curds and butter and white sugar topping are just perfect potato, chedder, and bacon stuffing served with fried onions
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Steps
|
1
Done
|
Dough:. |
|
2
Done
|
Put the Water, Milk and Egg in a Large Bowl. |
|
3
Done
|
Add the Flour to the Bowl Slowly. Mix Well. Knead on a Board Until Dough Is Smooth and Elastic. Cover and Leave in Warm Place For About an Hour or Two. |
|
4
Done
|
Roll Out Like For a Pie Crust. *a Pasta Roller/Machine Is Good For This! - This Dough Is Very Elastic-Y, So Any Help Is Welcome! :) |
|
5
Done
|
Filling:. |
|
6
Done
|
Use Your Largest Saucepan and Fill It With Cubed Potatoes It Will Be Enough For the Dough, and Boil Until a Fork Will Go Through -- Just as If You Were Making Mashed Potatoes. Drain Potatoes When Done. |
|
7
Done
|
Fry Onions in Butter Until Translucent. |
|
8
Done
|
Cut the Cheese Into Cubes or Shred It and Add It to the Drained Potatoes. |
|
9
Done
|
Add Fried Onions and Mash It All Together! I Throw It All in My Kitchen Aid Mixer and Mix It That Way. |
|
10
Done
|
Assembly:. |
|
11
Done
|
Cut Into 2 Inch Circles, a Glass Works Well If You Don't Have a Cookie Cutter. Place a Teaspoon of Filling on Each One. |
|
12
Done
|
Fold the Dough in Half, Then Pinch the Edges Together to Form a Ridge, Thus Sealing the Filling Inches |
|
13
Done
|
Cover the Waiting Dough With a Tea Towel, and the Finished Perogies With One Also, to Prevent Them from Drying Out. |
|
14
Done
|
Cooking:. |
|
15
Done
|
Drop Into Salted Boiling Water and Stir With a Wooden Spoon to Prevent Them from Sticking to the Bottom of the Pot. Boil 4-5 Minutes, Strain in a Colander--Rinse Once in Cold Water, Then Drain. |
