Prep 2 hrs
Cook 45 mins
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!
- 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
- 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.
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.
This recipe is very imprecise. How many potatoes? How thick should the dough be? How much flour should be used to roll out the dough? The dough on my perogies came out too thick but the filling was good. Also, some opened up in the boiling water and made a mess. I think you should season the dough. Although I salted the water, my dough came out without any flavor.