Perogies

Jun
8
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Perogies
I broke the production up into two days, making the filling the first day and finishing them off the next. This is especially convenient since it’s best to use cold filling. Perogies can be filled with many different things—potatoes and cheese, ricotta cheese, sauerkraut, even berries and other fruit (for more of a dessert perogie). I’ve tried many varieties, but my favorite is stuffed with a potato, cheese, onion and bacon mixture.

Featured in Blog Post

Difficulty: Easy

Servings: 50-60



Ingredients

Dough:

3 eggs
1 cup sour cream
3 cups flour
1/4 tsp salt
1 Tablespoon baking powder

Directions

Option for filling:

First, peel and boil enough potatoes to make about 3 cups of mashed potatoes, adding about 3 tablespoons of butter to the mix. Next, cook 6 pieces of bacon in a frying pan until crisp. Drain and crumble. Pour off a bit of the bacon grease and add 1/2 cup chopped onions to the remaining grease in pan. Saute onions until transparent and soft. Add onions, remaining grease, and bacon to potatoes along with 1 to 2 cups of grated cheese (depending on how cheesy you like it). Salt and pepper to taste. Refrigerate until potato mixture is cold.

Dough:

Whisk 3 eggs with 1 cup of sour cream in large bowl until smooth. In another bowl, sift 3 cups of flour, 1/4 teaspoon of salt and 1 tablespoon of baking powder together. Dump the flour mixture into the egg mixture and stir to form dough. You might have to add a bit more flour to get the mixture manageable.

Turn out onto a floured board and knead dough until dough is firm and smooth. Divide it into two pieces, and invert bowl over the top. Let dough rest for 15 minutes.

To make perogies, roll one ball of dough out to about 1/8 inch thickness. Use a biscuit cutter or a glass to cut into 3-inch rounds.

On one half of round, place mound of potato mixture.

Moisten the edge of the dough circle with water and fold in half. Make sure to seal the edges well, first pinching together and then using a fork to press around the edges for a good seal. And repeat. This recipe will make between 50-60 perogies, depending on the size you make them (and how thin you roll the dough).

When perogies are assembled, heat a pot with slightly salted water to a boil. Drop in perogies a few at a time and cook for about 3 minutes (when the perogies float to the top they’re done). Remove with a slotted spoon.

There are two common ways to finish the preparation from this point. The first is simply coat in butter and serve with sour cream. The second is add them to a frying pan of onions sautéed in butter and brown them. This creates a slightly crispy finish instead of a more soft doughy finish. Both ways are good, so no matter which way you do it, you won’t go wrong.

Categories: Other Main Dish, Other Side Dishes

Tags:

Submitted by: citygirlfarming on June 8, 2011




Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!