Sunday, November 24, 2013

Home Made Perogies

There is no excuse for buying cheap frozen perogies because they can be made fresh if you have a couple hours and enjoy spending time in the kitchen like myself. I made a fresh cottage cheese filling, a potato, cheese and jalapeno filling, and dough and was eating in about 1hr 20 min. I made 20 cheese and 15 potato. If you have a stand mixer this makes the job extra easy.

  • ~2 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup butter (softened)
  • filling (see my Home Made Cottage Cheese recipe)

I literally took everything and dumped it in the mixer with a dough hook and mixed it for 5 or 6  minutes. When it is smooth and soft wrap it in saran wrap and let rest in the fridge for 20 - 30 min. I would describe the dough as being silky and on the brink of being sticky. It will smell great because of the sour cream.
 After it has rested in the fridge roll it out (you might need to lightly flour your surface). I usually roll it until it just becomes translucent and you can start to see the counter through it. I used a 3 inch round cookie cutter to cut out my dough. If you don't have a cookie cutter you can usually use a glass that is around the same size. Fill each dough round with about a tablespoon of filling and pinch the edges together. If your dough is on the dry side you might need to run a little water along the edge to get a tight seal.

Here are the stuffed perogies:

 After they are stuffed you are ready to boil the perogies for 4 or 5 minutes or until the have been floating for a bit. I usually fry mine in some butter right out of the boiling water.

Serve with extra sour cream, onion, bacon, sausage or anything else you'd like. Then stuff your face!

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