Grandpa Happys Perogies
He Married my Grandmother who came from Czechoslovakia when she was 13 years old to Ellis Island. So I am a Pol-Czech :) He has shared many of his recipes including this one that requires a family fest when making them. He would also make smaller ones and put smashed up prunes in them for a yummy desert.
4 1/2 call purpose flour
2 Tbspbutter, melted
2 csour cream
2 Tbspvegetable oil
8large russet potatoes
2 cshredded cheddar cheese
1large white onion
1stick of butter (1/2 cup)
How to Make Grandpa Happys Perogies
- Start Filling First:
Peel and cube potatoes. Boil in large pot of water until tender to mash up. While potatoes are boiling slice and dice up onions. Melt stick of butter in a medium fry pan, add onions and saute, do not brown cook on low heat until tender. When potatoes are done, drain and return to pot. Mash the potatoes, add onions and shredded cheese. Set aside.
Mix flour and salt in large bowl. In separate bowl, wisk together melted butter, sour cream, eggs, egg yolk, and oil. Stir wet ingredients into the flour mixture, you will have to use your hands to blend this well. Cover with a towel and let sit for 20 minutes.
- To prepare:
Separate dough into 4 balls. Onto a very lightly floured surface Roll out one at a time, this dough is very elastic and needs a heavy rolling pin (and patience, I promise it will be worth it!). Roll it until thin enough to work with but not too thin that it will tear, I would say about an 1/8" thick. cut into large circles (I used a cup). 1 at a time brush circles with water, spoon filling into center and fold over circle. Press to seal the edges, must seal well so the filling will not escape during cooking. You can press with fingers using a fancy technique like pinching or can press and final seal with a fork.
Place on a cookie sheet and freeze for at least 24 hours. Once frozen you can put in separate freezer bags (12 each bag, or as many that will serve your family in one setting).
- To Cook:
Bring a pot of water to a boil. Drop in perogie one at a time, not to over crowd the pot. They are done when the float to the top (about 15-20 minutes). You can eat them right from here or the best was to the grand finale is to either bake them in a 350 degree F oven for about 20 min until they are crispy. Or how we love to eat them is, right next to the pan of boiling water they are transferred to a warm pan with melted butter and fry on each side until golden brown. These are delicious served with sour cream and/or add some more onions to the pan of melted butter.
- Another nice addition to these is to add to each perogie when putting the potatoes in is add 1 tablespoon of sauerkraut. Or make into smaller circles and put mashed up prunes only which make a yummy desert!