pondlady
01-19-2007, 03:23 PM
Dough:
2 c flour
1/4 t salt
4 oz cream cheese, room temperature
1 egg
1/2 t butter, softened
1/2 c lukewarm milk
In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4” thickness and cut with a 3” cookie cutter or a glass. Put perogi rounds under damp cloth while cutting the rest.
Filling:
4 to 5 medium potatoes, peeled & boiled
2 t butter
1 c shredded sharp Cheddar
1/2 t salt
1/2 t black pepper
1 medium onion, finely diced
This may be made ahead of time! Mash hot potatoes. Sauté onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
Additional ingredients for frying:
1 large onion, roughly chopped
1 stick butter, plus extra for frying
Assembly of perogies: For each perogi, place 1 T of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. Take a fork and press all along the edges. Repeat with remaining dough filling. Cooking perogies: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 perogies in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining perogies. Frying perogies: In a large frying pan sauté onion in butter and remove onion to a separate bowl. Place perogies in pan and cook for 2 minutes on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all perogies are prepared, pour sautéed onion over the top. Serve with sour cream or applesauce.
2 c flour
1/4 t salt
4 oz cream cheese, room temperature
1 egg
1/2 t butter, softened
1/2 c lukewarm milk
In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4” thickness and cut with a 3” cookie cutter or a glass. Put perogi rounds under damp cloth while cutting the rest.
Filling:
4 to 5 medium potatoes, peeled & boiled
2 t butter
1 c shredded sharp Cheddar
1/2 t salt
1/2 t black pepper
1 medium onion, finely diced
This may be made ahead of time! Mash hot potatoes. Sauté onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
Additional ingredients for frying:
1 large onion, roughly chopped
1 stick butter, plus extra for frying
Assembly of perogies: For each perogi, place 1 T of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. Take a fork and press all along the edges. Repeat with remaining dough filling. Cooking perogies: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 perogies in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining perogies. Frying perogies: In a large frying pan sauté onion in butter and remove onion to a separate bowl. Place perogies in pan and cook for 2 minutes on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all perogies are prepared, pour sautéed onion over the top. Serve with sour cream or applesauce.