Lent: Potato Perogies
Source of Recipe
by Millie, from Elaine Burkholder
List of Ingredients
Small batch:
1 egg
3/4 Cups water (warm)
2 1/2 Cups flour
2 tsp. Vegetable Oil (or lard)
1/2 tsp salt
FILLING:
2 Cups (when mashed) potatoes
1/8 Cup grated cheddar cheese
Salt and Pepper
1 Tbl. (grated) onion
Large batch:
6 Eggs
8 Cups Water (warm)
18 to 20 Cups Flour
2/3 to 3/4 Cup Vegetable Oil (or lard)
2 Handfuls of Salt (4 tsp.)
FILLING:
8 Medium Potatoes
1/2 Lb. Grated Cheddar Cheese
Salt and Pepper
2 Onions (chopped)
Recipe
Dough:
Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let it stand for at least 10 minutes.
Preparing the filling: Fry onions until tender. Cook potatoes and mash them. Add cheese, salt, pepper and onions. The filling should be thick enough to hold its shape.
Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or the open end of a glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out.
Place the perogie on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
Drop a few perogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
Continue boiling for 3 - 4 minutes. Perogies will be ready when they are puffed. Remove them with a perforated spoon to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Cover and keep them hot until all are cooked.
Serve in a large dish without piling or crowding them. Top with melted butter - chopped crisp bacon and/or chopped onions lightly browned in butter.
REHEATING:
One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
1) pan fry perogies in butter or bacon fat until they are light in color.
2) heat the perogies in the top of a double boiler or in the oven until they are hot and plump.
3) Deep fry them.
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