Perogie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dough:2 cups flour1 tsp salt1/2 cup hot tap water1 tbsp canola oil1 egg beatenFilling:4 cups boiled potatoes, mashed300 grams cheddar cheese grated
Makes approximately 4 dozen perogies; 4 perogies per serving.
In large pot, boil peeled white potatoes in salted water until tender. Drain well and mash until smooth. Top mashed potaotes with grated cheddar cheese and cover with lid, allowing cheese to melt. Combine mixture thoroughly when cheese has melted, allow potato mixture to cool completely before making dough.
Dough: In large bowl, measure flour and salt mixing together then make a "well" in the centre of the bowl. Combine water, egg and oil in measuring cup and pour into "well". Mix dough with fork. Remove dough and knead for a full 5 minutes, incorporating another 1/4 to 1/2 cup flour during the kneading process. Place dough in a plastic bag, keeping tightly wrapped. Remove enough dough to roll out 1 perogie at a time making a 4 inch thin circle of dough. Place desired amount of potato/cheese filling on dough circle (approx. 1 tbsp) and fold circle in half. Seal inside edge of dough with water and crimp edges with a fork. Repeat process until all dough and filling mixture has been used.
I used a martini glass to cut my dough into rounds... it is easier to roll out one at a time!
Cook perogies in boiling water until they float to the top of the pot, it takes only a few minutes. Great served with fried bacon and onions with sour cream.
Leftover uncooked perogies can be frozen - place on tray in freezer in single layers until frozen, then store in freezer bags.
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIESCOOKIN.
In large pot, boil peeled white potatoes in salted water until tender. Drain well and mash until smooth. Top mashed potaotes with grated cheddar cheese and cover with lid, allowing cheese to melt. Combine mixture thoroughly when cheese has melted, allow potato mixture to cool completely before making dough.
Dough: In large bowl, measure flour and salt mixing together then make a "well" in the centre of the bowl. Combine water, egg and oil in measuring cup and pour into "well". Mix dough with fork. Remove dough and knead for a full 5 minutes, incorporating another 1/4 to 1/2 cup flour during the kneading process. Place dough in a plastic bag, keeping tightly wrapped. Remove enough dough to roll out 1 perogie at a time making a 4 inch thin circle of dough. Place desired amount of potato/cheese filling on dough circle (approx. 1 tbsp) and fold circle in half. Seal inside edge of dough with water and crimp edges with a fork. Repeat process until all dough and filling mixture has been used.
I used a martini glass to cut my dough into rounds... it is easier to roll out one at a time!
Cook perogies in boiling water until they float to the top of the pot, it takes only a few minutes. Great served with fried bacon and onions with sour cream.
Leftover uncooked perogies can be frozen - place on tray in freezer in single layers until frozen, then store in freezer bags.
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIESCOOKIN.
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 5.6 g
- Cholesterol: 92.7 mg
- Sodium: 585.0 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.0 g
- Protein: 12.2 g
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