Very filling and delicious. I believe you can put just about anything for a filling here. My next attempt will use shrimp with garlic and butter.
They need to be eaten the same day. Leftovers were not good as the texture changed overnight.
It is a labor intensive meal, but well worth the effort. Great comfort food!
How to Make Perogies
- 2Mix dough ingredients together.
- 3You may have to add more liquid or flour to make the dough soft and somewhat sticky.
- 4Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
- 5The dough will be slightly sticky.
- 6Do not over-knead.
- 7Place dough in an oiled bowl.
- 8Cover and let rest for 30 minuets.
- 10Cook onion in butter.
- 11Mix with potatoes, and add cheese while the mixture is still hot.
- 12You may substitute Cheez Whiz for the cheddar.
- 13Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
- 15Set a large pot of water to boil.
- 16Form walnut-sized balls of the filling.
- 17Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch
- 18Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
- 19If the dough has a less-floury side, keep that side up.
- 20To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
- 21Melt about 1/2 cup of butter or margarine in microwave
- 22Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
- 23*Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
- 24Cook strips in water until they float.
- 25Repeat draining and drizzling treatment as with perogies.