Latest Dish Menu Grandma's Polish Perogies :: You Have To Try

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Grandma's Polish Perogies

"My grandfather is Polish, and his mother taught my grandmother how to make those delicious perogies. The recipe has been within the family for generations, with some alterations of path! Serve simple, or with butter, sour cream, bacon, and so forth. Perfecting the perogie technique takes time, and after a while, you may develop your very own machine."

Ingredients :

four 1/2 cups all-motive flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups bitter 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
onion salt to flavor (elective)
salt and pepper to taste

Instructions :

Prep : 2H	Cook : 20M	Ready in : 2H

In a massive bowl, stir collectively the flour and salt. In a separate bowl, whisk collectively the butter, bitter cream, eggs, egg yolk and oil. Stir the moist substances into the flour until properly combined. Cover the bowl with a towel, and permit stand for 15 to 20 mins.
Place potatoes right into a pot, and fill with sufficient water to cowl. Bring to a boil, and cook until soft, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce whilst nevertheless hot. Season with onion salt, salt and pepper. Set aside to chill.
Separate the perogie dough into two balls. Roll out one piece at a time on a gently floured floor till it's far skinny sufficient to work with, however now not too thin so that it tears. Cut into circles the use of a cookie cutter, perogie cutter, or a tumbler. Brush a bit water round the rims of the circles, and spoon some filling into the middle. Fold the circles over into 1/2-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer garage baggage or boxes.
To prepare dinner perogies: Bring a huge pot of lightly salted water to a boil. Drop perogies in one at a time. They are finished when they go with the flow to the top. Do now not boil too lengthy, or they may be soggy! Remove with a slotted spoon.

Notes :

For pleasant results, choose potatoes which have as little water in them as feasible consisting of Russets.
Choose a rolling pin that is very heavy - it will be less complicated to roll out the dough.
The perogies are much less possibly to burst throughout cooking if they are frozen whilst you put them within the boiling water.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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