Perogies
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Our Mom's Pantry friends weighed in our Perogie suggestions from their own kitchens and I've compiled their responses here.
Joanne: Pierogies With Potato-Cheese-Onion Filling Dough: 3 cups flour, plus extra for kneading 1 1/2 tsp salt 1 large egg 4 tsp vegetable oil Filling: 2 medium potatoes, peeled and cut into pieces 1 Tbls butter 1 onion, chopped 1 1/4 cup grated sharp cheddar cheese 4 - 6 Tbls sour cream 1 Tbls parsley, chopped Salt and Pepper to taste To make dough, stir together flour and salt in a large bowl. In a small bowl, whisk together egg, oil and 3/4 cup water. Stir egg mixture into flour to make a soft but not sticky dough. If dough does not hold together in a ball, add more water 1 tsp. at at time, being careful not to make dough sticky. Turn dough onto a lightly floured surface and knead briefly about 10 minutes, until dough is smooth. Cover with a mixing bowl or plastic wrap and let rest for 30 to 40 minutes. To make filling, boil potatoes for 7 to 9 minutes or until tender. Drain and let cool. In a small skillet, melt butter. Add onion and cook over medium heat until onion is tender and lightly browned. Set aside. Place potatoes in a large bowl and mash until smooth. Add onion, cheese and enough sour cream to give a soft but not moist puree. Add parsley and season with salt and pepper to taste. Working with a quarter of the dough at a time, roll out on a lightly floured surface as thin as possible (about 1/16 inch thick). Using a 3-inch round cutter, cut dough into circles. Place a heaping teaspoon of filling in the center of each circle and lightly brush edges with water. Fold in half, pinch edges together to seal and set aside on a floured surface, making sure perogies do not touch. Cover with plastic wrap to prevent drying out while working with the remaining dough. These can be prepared ahead and stored, covered with plastic wrap for up to 8 hours in the refrigerator or a month in the freezer. Once frozen, they can be layered in an airtight container. Do not thaw before cooking. In a large pot of gently boiling, salted water, cook perogies in batches, stirring to prevent them from sticking for 2 to 3 minutes until tender. With a slotted spoon remove to a warm serving platter and keep warm while cooking remaining perogies. After boiling, the perogies can also be lightly sauteed with butter and onions or served with additional sour cream. Makes 36 - 48 pierogies ---- Barbara Hale: Pierogi: 4c flour 1/2t salt add 2 eggs to 1c water beat add to flour knead 1 min Let rest covered 15 mins cut dough in half roll out cut circles with biscuk cutter mash potatoes & cheese on each circle with small ice cream scoop fold dough in half to the back fold put filling fold over to front press and seal. boil 3 mins or deep fry or pan fry. Reader Suggested Links: Mennonite Girls Can Cook - Gluten Free Perogies Martha Stewart - Perogi with Cabbage Filling Canadian Living - Homemade Perogies Food Network - Polish Perogies All Recipes - Grandma's Perogies |
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