Sunday, 31 December 2017

Perogy



This is an excellent recipe. I found it in the Edmonton Journal and it has been my favourite ever since. A single recipe makes about 55 perogies. I always double the recipe. Just remember if you double the recipe you need to divide the dough into four sections. I like to pan fry my perogies after boiling them because they get such a nice crispy exterior. I top with sauteed onions and a dollop of sour cream. Simple but heavenly!



Perogy

Makes approximately 55 perogies. I usually double the recipe.

Potato Filling Ingredients:


2 Cups mashed potatoes

¼ Cup finely chopped onions.

2 Tablespoons butter

½ Cup sharp cheddar cheese

1 teaspoon salt

½ teaspoon pepper


Boil potatoes until cooked and mash well.

Saute onions in butter until soft.

Add onions and cheese to the potatoes.

Cool the potatoes before making the perogies


Dough Ingredients:

1 egg

1 Cup warm water

3 Tablespoons vegetable

3 Cups of flour

1 teaspoon salt




Mix egg, warm water and oil. Beat with a whisk.

Add to flour and salt.

Mix with a spoon to make a medium soft dough.

Remember that too much kneading will toughen the dough.

Divide dough into two parts for a single recipe and into four if you double the recipe.


Making the Perogy


Roll half of the dough on a lightly floured surface to about 12-13 inch circle.

Using a two inch cutter. Cut out a circle. The dough circle then needs to be rolled out a little more to make it bigger.

Place about a teaspoon of cooled potato mixture in the centre of the circle.

Fold over the dough using floured fingers.

Place the perogy onto a parchment lined baking sheet.

At this point you can place baking sheets into the freezer to freeze the perogies. Once frozen you can place them into plastic bags.




To cook perogy;

Fill a large pot with water and bring to a rolling boil. Add 10-12 perogies to the water.

Stir the perogies so they do not stick to the bottom of the pot. Boil for about 5 minutes. The perogies will begin to rise to the surface.

Remove with a slotted spoon.

You can serve immediately with fried onions in butter and sour cream.

I like to pan fry my perogies after they are boiled in melted butter and saute the perogies until nice and golden brown. Top with sauteed onions and a dollop of sour cream.
Print Recipe:Perogy

Make potato mixture. Allow to cool completely. 

Combine the egg, water, oil in a large bowl. Add the flour and salt. Combine until you have a soft dough. 


Cover the remaining dough round while you are rolling out the perogies so it doesn't dry out.














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