Recipe by Dee_73
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!
Top Review by DarkCloudChef
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.
- 1 egg
- 4 cups flour
- 1⁄2 teaspoon salt
- 1 1⁄4 cups water
- 1⁄2 cup milk
- potato (see below)
- 1 (13 1/4 ounce) packagemedium cheese (or one large bag of medium pre-shredded cheese)
- 2 medium onions, chopped and cooked
- 1 tablespoon butter
- 1 teaspoon white pepper
Directions See How It's Made
- Put the water, milk and egg in a large bowl.
- 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.
- 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! :)
- 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.
- Fry onions in butter until translucent.
- Cut the cheese into cubes or shred it and add it to the drained potatoes.
- Add fried onions and mash it all together! I throw it all in my Kitchen Aid mixer and mix it that way.
- 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.
- Fold the dough in half, then pinch the edges together to form a ridge, thus sealing the filling inches
- Cover the waiting dough with a tea towel, and the finished perogies with one also, to prevent them from drying out.
- 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.
- Serve hot, with sour cream. May also be served with some lightly fried onions. At this point, if you wish, you also fry the perogies in a little butter until golden brown.