Perogies

Tonight we made my favorite perogies! I have many fond memories of making perogies at Christmas time with my mother and now I make them for my husband. Although time consuming, they are worth every minute and make you never want to buy a store bought perogy again.

Perogies shown with Kielbasa & Onions, and Garnishes Sour Cream with Dill and Sauerkraut with BC Savoy Cabbage

Perogies (Cheddar & Potato)
(makes approximately 50 perogies)

Dough
2 1/2 cups of All Purpose Flour (plus more for kneading and rolling)
2 Eggs
3 Tbsp. Oil
1/2 Cup of Water

Mix all ingredients in mixer until combined, turn out onto floured board. Knead 5 minutes until dough is smooth and elastic. Set aside for at least 1 hour covered on counter to relax.

Filling
5 Russet Potatoes, diced
1 Medium Onion, diced
1 1/2 cups of Sharp Old Cheddar Cheese
1/4 cup of Milk
2 Tbsp. of Butter
Salt/Pepper to taste

Place diced potatoes in large pot with water to cover.  Bring to a boil and cook until the potatoes are tender.  At the same time in a large frying pan, melt 1 Tbsp. of butter, add diced onions and cook until tender, set aside once cooked.  Once potatoes are cooked, drain and then put back into pot to mash.  Mash potatoes with 1/4 cup of milk and 1 Tbsp. of butter. Add in 1 1/2 cups of cheddar and cooked onions, whip with masher until smooth.  Add salt and pepper to taste.  Transfer filling to bowl and place in the refrigerator until cool.


Once filling is cool.  Roll out dough in small batches keeping the unused dough covered to not dry out. I prefer to use a pasta roller to maintain a consistent thickness to the dough (I use a Marcato Atlas 150, and reduce the dough down to a number 5, approximately 1.5mm thick ).  Once the small batch is rolled out, use a circular cutter (or wine glass) approximately 89 mm in diameter to cut dough. Place a small teaspoon amount of filling into the center of each circle. Dip finger in water and lightly dampen one edge of the circle. Fold over and pinch edges together to ensure seal.  Place finished perogies on a parchment lined tray and place in the freezer to set.  Repeat process until all dough is finished.  To cook bring one large pot of salted water to a boil, place perogies in pot and cook until they float.  Drain. Serve with butter, sour cream and sauerkraut.



Perogies can be stored in the freezer in airtight containers for 6 months.