Yum!!! My homemade Perogie turned out great!!! Aren’t you happy when something turns out the first try!! The only time I did them was 35 years ago with my sister in law. She made the dough and filling and I just helped fill and pinch.
I decided today I was going to do this on my own. The dough I use is still her recipe. It’s so tender! You use a full 500ml container of sour cream and add flour….Presto!!
I will walk you through the process..but you’ll see..it’s pretty easy.
Don’t laugh but I don’t know what I was thinking but I made enough potato filling for two more batches of dough….so I’ll finish up tomorrow!!! I’ll have Perogie for a while LOL
Everyone likes them done with different fillings, different cheeses, some with onions , some without… But I can only tell you what I did then it’s up to you how you fill them! No matter how you like them…you will love the dough! It’s the best ever!!!
So here we go….
After I put my TBSP of potato I squish it a bit sideways to make it easier to fold!
Perogie – Homemade of Course!
This Recipe Is Made for Two or Three Batches Of Dough!
- 5 lbs of potatoes, peeled, and cut into pieces to boil
- 1 tub of Imperial Cheese (it’s a very strong cheese, red tub with black lid)
- 3/4 lb of sharp cheddar, shredded
- 1/4 cup butter, soft
- 1 onion, sautéed till light golden
- salt & pepper to taste
- 1 500ml container of full fat sour cream
- 3 cups of unbleached flour
- 1/2 tsp salt
- Note; the dough is elastic…so take your time rolling it out thin…you don’t want a thick Perogie!!!
- peel and cut potatoes and boil till very soft
- salt before boiling
- drain once cooked
- add the butter, and pepper
- mash well
- add cheeses…(you decide how much)
- add the sautéed onion – optional
- mix together and set aside to cool down,
Note: they are very soft once the cheese is added, but after they cool they will scoop nicely, they firm up.
- in a large bowl add your sour cream
- add 2 cups of the sifted flour with salt
- mix well
- add another 1/2 cup of the flour and mix well
- put a bit of the remaining flour on a board and knead it into the dough and continue to add the remaining flour and kneading till all the flour is incorporated and you get a smooth ball of dough
- The dough will be just slightly sticky…not much
- divide in 4 and plastic wrap each piece and put in the fridge for at least 2 hours or overnight
- on a lightly floured board , roll out one piece of dough at a time
- choose a round cutter
- the dough is elastic..so take your time and roll it our thin…..
- with your finger, dip in cold water and just slightly moisten the edge of your round piece.
- add your filling…about 1 TBSP of potato filling
- fold over and press with a fork
- I USED A CUTTER THAT ALSO PRESSED THE DOUGH TOGEHTER! SEE PIC!!!!
- ONE BATCH OF DOUGH GAVE ME ABOUT 39 PEROGIES!!
Notes: 1- freeze your Perogie on a cookie sheet before storing 1- to cook bring water to a boil, drop in your Perogie and boil for about 3-4 minutes till they float. Then drain and fry slightly in a pan with melted butter and onion and bacon if you wish. Or not!