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
- Mix dough ingredients together.
- You may have to add more liquid or flour to make the dough soft and somewhat sticky.
- Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
- The dough will be slightly sticky.
- Do not over-knead.
- Place dough in an oiled bowl.
- Cover and let rest for 30 minuets.
- Cook onion in butter.
- Mix with potatoes, and add cheese while the mixture is still hot.
- You may substitute Cheez Whiz for the cheddar.
- Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
- Set a large pot of water to boil.
- Form walnut-sized balls of the filling.
- Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch
- Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
- If the dough has a less-floury side, keep that side up.
- To 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.
- Melt about 1/2 cup of butter or margarine in microwave
- Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
- *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.
- Cook strips in water until they float.
- Repeat draining and drizzling treatment as with perogies.