Perogies

This recipe makes about a dozen large cheese and potato Perogies. The basic dough recipe can be adapted to other fillings too.

Ingredients

Dough

• 2 cups AP Flour
• Water, as needed
• 1 egg
• 1 tsp salt

Filling

• 2-3 medium yellow potatoes
• 6-8 oz Velveeta Cheese
• 1 tsp Salt
• 2 tsp Black Pepper

Procedure

Filling

1. Peel and boil the potatoes.
2. Mix the cheese, salt, black pepper and cooked potatoes in a food processor and blend until smooth and consistent.

Dough

1. Combine the flour, egg and salt and slowly hydrate the dough while mixing until a slightly damp, playdough consistency is reached.
2. Roll out the dough until about ¼" thick.
3. Cut a round slightly larger than your perogi press. Dust the press and place the dough round in, then scoop about ¾oz of filling into the center (Purple-handled disher).
4. Crimp the perogi shut, then gently lay out on a plate.
5. Either freeze the perogies (for long-term storage) or boil for approximately 2-3 minutes before frying at medium heat in a buttered skillet.
6. Serve with sauteed onion, bacon bits and sour cream.