Grandma’s Polish Perogies

by

Description

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Ingredients

  • 4 ½ cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 2 cups sour cream
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons vegetable oil
  • 8 baking potatoes, peeled and cubed
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons processed cheese sauce
  • 1 dash onion salt to taste
  • salt and pepper to taste

Instructions

  1. Prepare the dough: Stir together flour and salt in a large bowl. Whisk together sour cream
  2. eggs
  3. egg yolk
  4. butter
  5. and oil in a separate bowl. Stir the wet ingredients into the flour until well blended and the dough comes together. Cover the bowl with a towel
  6. and let stand for 15 to 20 minutes.
  7. Meanwhile
  8. prepare the filling: Place potatoes into a pot
  9. and fill with enough water to cover. Bring to a boil
  10. and cook until tender
  11. about 15 minutes.
  12. Drain potatoes
  13. and mash with shredded cheese and cheese sauce while still hot. Season with onion salt
  14. salt
  15. and pepper. Set aside to cool.
  16. Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with
  17. but not too thin so that it tears
  18. between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter
  19. pierogi cutter
  20. or a glass
  21. 3- to 4-inches in diameter.
  22. Assemble the perogies: Brush a little water around the edges of the circles
  23. and spoon some filling into the center. Fold the circles over into half-circles
  24. and press to seal the edges with fingers
  25. or use a fork for crimped edges.
  26. Place perogies on a cookie sheet
  27. and freeze. Once frozen
  28. transfer to freezer storage bags or containers.
  29. To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top
  30. about 5 minutes. Do not boil too long
  31. or they will be soggy. Remove with a slotted spoon.

Prep Time: 2 hrs

Total Time: 2 hrs

Servings: 20

Leave a Comment