Perogie Shells
2 1/4 cups
all-purpose flour
1 teaspoons salt
1 tablespoons butter,
melted
1 cups sour cream
1 eggs
1 egg yolk
1 tablespoons
vegetable oil (more if the dough is crumbly)
Perogie Filling
5 medium potatoes,
peeled and cubed
1 cup shredded
Cheddar cheese
1 tablespoon cream cheese
salt and pepper to
taste
Bacon pieces (optional)
In your mixing bowl, stir together the flour and salt. In a
separate bowl, whisk together the butter, sour cream, egg, egg yolk and oil.
Stir the wet ingredients into the flour until well blended. If crumbly add a
bit more oil until it forms a nice dough. Cover the bowl with a towel/plastic
wrap, and let stand for 15 to 20 minutes.
While dough is sitting 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, cream cheese and bacon pieces while still hot.
Season with, 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. It is a really tough dough, so you
will need some elbow grease to roll it out. Cut into circles using a cookie cutter.
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! I have overcooked them many a time and they were soggy. Remove with a slotted spoon. I finished mine by frying them with a small amount of butter, so yummy!!
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