Perogie recipe for those who love them and wanna make their own :)
First off I have not made these yet so I can't say how they are but Im sure they will be tasty if everything is done right :) You can make whatever fillinjg you want this recipe is just standard potato and cheese. :) But here is the recipe for anyone who wants it! I know Kris got excited when I said something about them in my last post :) if anyone makes them before I get to let me know how they turn out. It said Russet potatoes are the best to use so I bought two bags of russets to use :) here you guys go :) also sorry if it looks odd I just copied and pasted it from the site i got it off of (is a site for a local deli/butcher/lil store near my house, locally owned hehe)
NGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste
Pulled Pork Barbecue
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 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 shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the Perogies 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, Perogies 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 freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook Perogies: Bring a large pot of lightly salted water to a boil. Drop Perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Tips
For best results, choose potatoes that have as little water in them as possible such as Russets.
Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
The Perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
NGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste
Pulled Pork Barbecue
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 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 shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the Perogies 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, Perogies 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 freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook Perogies: Bring a large pot of lightly salted water to a boil. Drop Perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Tips
For best results, choose potatoes that have as little water in them as possible such as Russets.
Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
The Perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.