Homemade Perogies #2

Thank you to Kathy Thue Weddle for sharing this awesome recipe!

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Kathy shares her best perogies recipe with us. She says that its important to follow it to the letter, and not adjust the ingredient amounts, in order for them to turn out perfectly.

Dough

1/2 lb margarine
3 Tablespoons sour cream
2 eggs beaten
6 cups flour
1/2 tsp salt
11/4 cup lukewarm water

Mix liquids with 1 cup of flour and salt then add remaining 5 cups of flour.

Take a handful of dough and roll out. Don't roll too thin or they will split. I use about a 2 inch glass to cut dough and put a generous amount of filling in it and stretch the dough around it and pinch together tightly.

I have found that if they are boiled right away they don't break as easily and then I flour a pan, spread them out and freeze them.

Once they are frozen I put them into freezer bags. when you're ready to eat them then place them in about 3 tablespoons of margarine on low in a frying pan with onions & real bacon bits if desired.

Filling: Approximately 5 lbs of potatoes boiled and mashed. Add any ingredients that you like to the potatoes. Onions, bacon, cheese, sauerkraut, fruit etc

These can also be deep fried.