Ingredients (make 60 pierogies) 4 1/2 cups all-purpose flour 2 teaspoons salt 2 tablespoons butter, melted 2 cups sour cream 2 eggs 1 egg yolk 2 tablespoons vegetable oil 8 baking potatoes, peeled and cubed 1 cup shredded Cheddar cheese 2 tablespoons processed cheese sauce onion salt to taste (optional) salt and pepper to taste Directions In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Tips For best results, choose potatoes that have as little water in them as possible such as Russets. Choose a rolling pin that is very heavy - it will be easier to roll out the dough. The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
Both of your recipes sound delicious but they sure make a lot. Of course making big batches and freezing most is something we do a lot. I'll keep these in mind to try some day. Thanks for sharing them.
So, these are like a potato ravioli or something along those lines. Sorry, had never heard of perogies before. Apparently thiis a Polish dish that your grandmother made. It does sound like an interesting recipe though. Although, it also sound like it would be a whole lot of work. Thank you for sharing the recipe with all of us.
No problem, yes they aren't so easy to do, but if you were about to dedicate some time then those dishes will be amazing to try.
Yes, pierogies are very similar to potato ravioli. It's easy for me to make, but I'm a native Polish women, so I have made pierogies many times.