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Ed Radzvilla Perogies




Source of Recipe


Buddy Cookbook


List of Ingredients




Dough
3C flour
1 and 1/2 tsp salt
3 eggs
1C water
1Tbsp any vegetable oil

Filling
3 small potatoes
lots of cheddar cheese sliced in chunks (about 1C or more)
Adjust amounts proportionally for more or fewer perogies. This makes about 6 dozen. These can be frozen in smaller portions. Don't thaw before cooking.



Recipe



Dough

Combine flour and salt. Mix eggs, water and oil. Add wet stuff to dry stuff. Mix until a dough forms. Divide into 3 chunks for easier handling. Dust a clean flat surface (e.g. counter) with flour. Put chunk on counter. Knead, adding more flour to surface often to take up moisture. When well kneaded (about 5 minutes.) roll out flat, rolling one direction, turning 90 degrees and flipping to roll other direction. Add more flour to surface as needed to avoid stickiness. When it's 1/8 inch thick, cut out circles (about 3 inches diameter) using cookie cutter or cup or whatever is handy.

Filling

Cut potatoes into large chunks (quarters or so). Boil in large pot 20-30 minutes until soft enough to mash. Mash until smooth. Mash in cheese chunks until mixed and smooth. Allow to cool.

Combination and Cooking
Combination and Cooking: Add about 2tsp of filling to the middle of each dough circle. Fold dough over to form semicircle with dough inside. Very firmly seal all the edges (it is important that it is completely sealed). Do all perogies before boiling. Boil a large potful of water. Drop perogies into pot, only about 8 or so at a time depending on size of pot. There should be enough room for them all to fit side by side. They are done when they float to the top (2-3 minutes).
Other filling options might include:


Potato and chopped green onion
Cottage cheese and spinach
Potato and cheese and garlic
Potato and cream cheese mixed with salsa
Use your imagination...