Saturday, 11 August 2012

• Homemade Perogies

  This is a guest post from Thibeault's Table.
  
  

  Had a craving for Perogies. Made enough for dinner and froze another three dozen.

   

  

   

  Filled with potatoes, cheddar and fried onions. 

   

  

  Tossed with fried onions and side pork and served with sour cream. Although a little time consuming, perogies are very easy to make.

   

  

   

  How to Make Perogies

   

  
  This dough is very easy to work with. Roll out into a large circle.
  

   

  
  Cut circles using a biscuit cutter.
  
  

  
  Place a spoonful of potato cheddar filling in the center of dough.

  
  

  
  Rub the edges with beaten egg white and use a fork to seal the perogie.

  
  

  
  Place each perogie on a floured or parchment lined cookie sheet.

  
  

  
  The perogies are now ready to cook or place the trays in the freezer. When frozen place the perogies in freezer containers or freezer bags. Will keep for months.

  
  

  
  Cook in boiling water and serve with fried side pork or bacon and fried onions.

  
  

  
  
  I also like them served with sour cream.
  
  

  
  

  
  
  
  
  Or serve with sausage (Bratwurst)
  
  

  Perogies
  ========
  This is one of those recipes where I don't precisely measure any of the ingredients. There are a lot of things that you can make where exact measurements aren't that important. Just adjust to suit your own taste.
  
  The dough is about 3 cups of flour, give or take, one egg, salt, couple of tablespoons sour cream and enough water to make a soft but not sticky dough. Dough is then wrapped and left to rest for at least 30 minutes.
  
  The filling is mashed potatoes, butter, fried onions, grated cheddar cheese and salt and pepper to taste. I don't measure any of the filling ingredients. Add the cheddar cheese while the potatoes are still hot so that the cheese will melt.
  
  Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook. Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.

  
  
  

  • 5:45 PM
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