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Nutritional Info
  • Servings Per Recipe: 122
  • Amount Per Serving
  • Calories: 84.3
  • Total Fat: 3.7 g
  • Cholesterol: 10.9 mg
  • Sodium: 132.2 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Perogi's Homemade calories by ingredient
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Perogi's Homemade

Submitted by: KELLYANN50

Introduction

I make these all the time, hard to estimate potatoe at 15 cups of mashed (I use almost a 10 lb bag) I make these all the time, hard to estimate potatoe at 15 cups of mashed (I use almost a 10 lb bag)
Number of Servings: 122

Ingredients

    6 cups flour, mix with 500 ml Sour Cream and milk. Roll dough and cut into circle with glass or what ever you have, fill with potato mixture and freeze on cookie sheet individually. Once frozen put in bag til ready to use. Boil until they float, serve with fried onions and bacon (yeek) and low fat sour cream.

    Boil almost 10 lbs of potatoes and mash with 2 - 500 gm pkg of cheddar cheese.

    This is my original recipe - that everyone loves - have not ever tried to reduce the fat (never needed too!) but the next time I make i will use low fat sour cream and cheddar.

Directions

Makes approx 11 dozen large.

Number of Servings: 122

Recipe submitted by SparkPeople user KELLYANN50.






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Member Ratings For This Recipe

  • Question...so I mix the 6 cups of flour with Sour Cream and 500 ml milk? Or how much milk do I use? It doesn't specify. And do I kneed the ingredients for the dough or use a wooden spoon or beaters? Please let me know! I would really like to make this recipe without wasting ingredients! - 9/1/10

    Reply from KELLYANN50 (9/3/10)
    YES mix the flour and sour cream then gradually add the milk - is about one cup milk until dough is nice and smooth but not to sticky - a bit sticky is good as you will roll out on a good floured surface - I mix all mine in a mixer with a dough hook basically it kneeds for me I hope you enjoy!


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  • We used low fat sour cream and added some saurkraut to the potatoes and cheese- excellent! - 6/27/10

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