Grandma's Polish Perogies
Description
These Polish perogies are made with a homemade dough recipe and filled with potatoes and cheese for delicious dumplings that are easy to customize.
Ingredients
•
4 1/2 cups all-purpose flour
•
2 teaspoons salt
•
2 cups sour cream
•
2 eggs
•
1 egg yolk
•
2 tablespoons butter, melted
•
2 tablespoons vegetable oil
•
8 baking potatoes, peeled and cubed
•
1 cup shredded Cheddar cheese
•
2 tablespoons processed cheese sauce
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1 pinch onion salt, or to taste
•
salt and pepper to taste
Directions
1
Gather all ingredients.
2
Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
3
Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
4
Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
5
Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
6
Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.
7
Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
8
Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
9
To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
10
Serve and enjoy!