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Nutritional Info
  • Servings Per Recipe: 125
  • Amount Per Serving
  • Calories: 39.3
  • Total Fat: 1.6 g
  • Cholesterol: 4.0 mg
  • Sodium: 69.8 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Ann's Cheddar Cheese Potato Peroghy's calories by ingredient
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Ann's Cheddar Cheese Potato Peroghy's

Submitted by: OKANOG66

Introduction

This is part of my Canadian-Polish Heritage.
This recipe has been adapted to using a food processor for the dough and filling.
This is part of my Canadian-Polish Heritage.
This recipe has been adapted to using a food processor for the dough and filling.

Number of Servings: 125

Ingredients

    DOUGH
    2 1/2 cups flour
    1/2 cup sour cream
    1/2 cup water
    1/2 cup potato water

    FILLING
    2 teaspoons salt
    1 1/2 teaspoons freshly grated pepper
    5 pounds potatoes
    4 cups sharp or aged shredded Cheddar cheese
    TOPPING
    1/ 2 lb. bacon, diced
    1 large cooking onion, diced

Tips

Optional Toppings:
1. Cooked bacon bits, minced fresh garlic and onion
2. Sour Cream on top individual servings
3. Cooked Hamburger lean meat, onions, minced garlic and gravy


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Directions

TO Make Cheddar Cheese Potato Filling -
Prep potatoes wash, peel and quarter. Place potatoes in a large pot of water. Add salt to water, cover bring to a boil, reduce to gentle for 25 to 30 minutes or until tender.
Reserve 1/2 cup potato water for dough. Remove potatoes from water,drain, mash potatoes with 4 cups shredded cheddar cheese, season with salt and pepper.

To Make Dough -
Using a food processor - add flour, gradually add reserved potato water and sour cream process till dough forms into a ball.
Sprinkle flour on a small flat area (counter) then Rest dough atop the floured surface, covered with a bowl for 1 an hour.
This helps the gluten in the dough relax, for a more tender stretchable dough.

Preparing the Dough & Adding the filling: -
Slice a piece of dough off of dough ball, cover remainder. Cut enough dough to roll out and cut 6 to 8 ~ 4 inch circles. I using a wide mouth canning band.
Place a teaspooon or so, of potato filling in the center of each circle and fold over, pinching edges together to seal.
Do Not let the filling reach the edges of the dough or a seal will not form, causing peroghy's to fall apart..
Press folded edges of dough with a fork if unsure of seal.

Flour a cookie sheet and place proghy's to fill, cover loosely with a tea towel- prevents dough from drying out and cracking.
At this stage you can either freeze till hard and pop in a bag or continue the cooking process or ..... cook .....
Bring a large pot of slightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float, to top.

Serving Size: Makes 125 3-inch pieces






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