Gail Herbest


My youngest son bought me a dough press for my birthday and I just had to try it out.What better way then with perogies. I found a recipe on another site but changed it to suit my tastes. The results were wonderful. These take a little time to make so it is not something you can just do on the spur of the moment but the work is well worth the wait!

pinch tips: Perfect Pasta Every Time




Makles about 50 perogies


2 Hr


4 1/2 c
all purpose flour
2 tsp
2 Tbsp
butter, melted
2 c
sour cream
egg yolk
2 Tbsp
canola or vegetable oil
8 medium
potatoes peeled and cubed
1 1/2 c
shredded cheddar cheese
2-3 Tbsp
philadelphia brand savory garlic cooking cream, or you may use processed cheese sauce
garlic powder to taste,
onion powder to taste
salt and pepper to taste

Directions Step-By-Step

In large bowl, stir together flour and salt.In a separate bowl whisk together the melted butter,sour cream.eggs,egg yolk and oil. Stir the wet ingredients into the flour and mix well, cover the bowl with a towel and let sit 15-20 minutes
place peeled and cubed potatoes in a large pan and fill with enough water to cover, boil until tender, drain and while still hot mash with the shredded cheese and garlic cooking sauce. season to taste with the garlic and onion powder, salt and pepper.
separate the perogie dough into two balls, on a lightly floured surface roll one at time until thin enough to work with but not so thin that the dough tears, cut into circles using a perogie cutter, glass or biscuit cutter. Brush a little water around the edges of each circle and spoon some filling in to the center of each. fold in half and press to seal the edges. Place on a cookie sheet and freeze. Once frozen place in freezer bags or containers
To cook Perogies ,Bring a large pot of lightly salted water to a boil, drop in perogies one at a time. They are done when they float to the top. Do not over cook or they will be soggy, remove with a slotted spoon. Serve with butter, sour cream, bacon, or plain

About this Recipe