Prep: 2 hrs | Total: 2 hrs | Servings: 20 | Yield: 60 perogies
I just made this today, and they are delicious! Simple, easy to prepare, and excellent to freeze. Just make sure to cool them at room temperature first before cooking as they will burst when still frozen.
4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 large eggs
1 egg yolk
2 tablespoons vegetable oil
8 medium (2-1/4″ to 3″ dia, raw) s 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
HOW TO MAKE GRANDMA’S POLISH PEROGIES
Step 1: Combine the flour and salt in a large mixing bowl until well mixed.
Step 2: Mix the sour cream, butter, oil, and egg yolk in a different mixing bowl until incorporated.
Step 3: Add the wet ingredients into the dry and whisk until incorporated. Allow resting for at least 15 to 20 minutes, covered with a towel.
Step 4: Cook the potatoes in a pot with enough water to cover every piece on high heat for about 15 minutes or until fork-tender.
Step 5: Transfer the cooked potatoes in a mixing bowl with cheese sauce and shredded cheese. Mash and season with salt, onion salt, and pepper. Let the mixture cool at room temperature.
Step 6: In two mixing bowls, split the pierogi dough.
Step 7: Roll one piece on a floured flat surface until halfway thin. Cut in tiny pieces with a cookie-cutter.
Step 8: In the centre of each circle, add a tbsp filling and fold in half. Press the sides to seal. Do this with the rest of the ingredients and place the filled perogies on the prepared cookie sheet. Freeze in the fridge.
Step 9: Store into resealable bags or container the frozen perogies.
Step 10: Bring to a boil a pot with salted water over high heat. Once boiling, add the pierogies in batches. Wait for them to float and take them out. Transfer on a serving plate and serve. Enjoy!
1. The best choice for this recipe is Russets potatoes as they have little quantity of water.
2. To easily roll the dough, use a heavy rolling pin.
3. Allow the frozen perogies to cool at room temperature before cooking.
Per Serving: 281.3 calories; protein 8g 16% DV; carbohydrates 37.6g 12% DV; fat 11g 17% DV; cholesterol 50.4mg 17% DV; sodium 350.5mg 14% DV.
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