Perogies! Recipe!

Gramma's 'Tater and Cheese Perogies

2 cups flour
4 tablespoons oil
1 teaspoon salt
1/2 cup warm water (a little more, a little less)
5 potatoes
1 cup grated cheddar cheese
2 tablespoons butter
1 cup sauteed onion

Mix flour, oil, salt, and warm water with a fork to make a soft ball. Knead with your fingers to incorporate all the flour. Cover with plastic wrap or a lightly wet kitchen towel in a bowl and place in fridge to rest for about an hour. You can let them rest overnight, if you like, but I wouldn't let the dough rest longer than 12 hours.

Roll the dough out until it is roughly 1/8 of an inch thick, and cut in circles with cookie or biscuit cutter or - as most old-world grandmothers like mine did - with the open end of a drinking glass.

Boil the potatoes until soft, drain. Mash with the cheddar cheese and butter. Add the sauteed onions. I like to add sauteed mushrooms, too. Put about 1 and 2 teaspoons in rolled out dough and pinch edges well.

Boil a big pan of water. After it has reached a full rolling boil, add five perogies at a time, turn the heat down a little, and boil for 2 minutes. Perogies will float when they are ready! Remove with a slotted spoon, and place in a casserole dish with a little melted butter to keep them from sticking.

Serve as is, with sour cream or beet relish, or with a mushroom sauce. Yummy!

Comments

[Miss T]

Mmmmmmm, thank you!

[Lloyd]

was worried about you! glad you are OK..

you left out the garlic you know..

[catnmus]

Welcome back! I just made pierogis myself for the first time, and they sucked! They all came open when I boiled them, and all the potato fell out. Nothing like some boiled dough for dinner! :-)

My mom always fried them after boiling them, to give them a bit of a crunch, and served them with extra sauteed onions. Yummy!

[Crystal]

My husband likes to serve them with sour cream, shredded cheese, and bacon. Usually he'll boil them while he fries the bacon up and then fries the 'rogies in the bacon fat to make them crispy, and then we just eat them with our fingers, dipping them in the sour cream and using that to pick up the chopped up bacon and/or cheese.

[Terri]

Oh, yum! Thank you for this! Did your gramma ever make them with sauerkraut and bacon filling? the owners of a farmstand near us used to make them to sell in the summer, but they are gone now. She froze them after they were boiled, and with a light coating of butter flavored shortening, so I could just throw them in a skillet to brown and have dinner ready. If you have a recipe for the sauerkraut filling, I would be so thrilled.