PerogiesSubmitted by: STEGGYD
4 cups (1 L) all-purpose flour
2 tsp (10 mL) salt
1 3/4 cups (425 mL) buttermilk
2 lbs (1 kg) oblong baking potatoes
1 tbsp (15 mL) butter
1/4 cup (50 mL) finely chopped onion
1 clove garlic, minced
1/4 tsp (1 mL) freshly ground black pepper
1 1/2 cups (375 mL) shredded old cheddar cheese
1/2 cup (125 mL) butter, melted
Fried onions, crumbled cooked bacon and sour cream
For the filling, peel potatoes and cut into chunks if large. Place in a pot and cover with cold water. Bring to a boil and salt water. Simmer potatoes for about 20 minutes or until soft. While potatoes are cooking, melt 1 tbsp (15 mL) butter over medium heat in a saucepan. Add onion, garlic, and cook, stirring, for about 5 minutes or until soft. Set aside.
Drain potatoes and return to pot over low heat. Shake pot to dry potatoes, about 1 minute. Remove from heat and mash until smooth. Sprinkle with cheese, cover and let stand for 1 minute until cheese is melted. Add onion mixture and mash until blended. Let cool slightly.
To assemble, cut dough in half. Take half of dough and roll on floured surface until ?-inch (3-mm) thick. Lightly flour under dough as you roll and let the dough rest while rolling if it is too elastic. Cut out 3-inch (8-cm) circles and gather up scraps to re-roll. Roll out each circle again to make sure dough is very thin. Place a heaping teaspoon (5 mL) of filling in the centre of each circle. Dip a finger into warm water and dampen the edge on one side of the circle. Fold opposite side of dough over to make a semi-circle and pinch edges to seal, squeezing out air as you seal. Place filled dumplings on floured baking sheet in a single layer. Repeat with remaining dough and filling. Refrigerate for up to 4 hours before cooking. Or freeze on baking sheet until firm and transfer to an airtight container for up to 3 months. Do not thaw before cooking.
To cook, bring a large pot of water to boil Add salt. Add 8 to 10 perogies at a time, stirring gently, and cook for 3 to 4 minutes (or 8 to 10 minutes if frozen) or until they float to the top and are tender. Remove with a slotted spoon and place in a warmed serving dish. Toss gently with some of the melted butter. Keep warm. Repeat with remaining perogies. Serve with onions, bacon and sour cream.
Makes 8 to 10 servings (about 5 dozen perogies)
Number of Servings: 12
Recipe submitted by SparkPeople user STEGGYD.
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Member Ratings For This Recipe
Very good. I made these for a church pot luck and everybody loved them, and here in Western PA they know perogies. I will absolutely make them again. They are a lot of work, but so worth it. The good thing it's a big batch so you can freeze them and not have to make them so often. Thanks for sharing - 8/10/11
I have had these frozen before and they are awesome, I bet homemade are really good. If people think this is TOO much work then they must be use to fixing easy box dinners all of the time. Thanks for the detailed instructions. I'm definitely going to make this. :) - 12/29/07