Perogies

Dough

3 cups flour
1 egg
teaspoon salt
1/4 cup sour cream
water

Place ingredients in food processor pulse to mix.  Add a little water and process until dough comes together.  Should be a soft dough, but not sticky.
Wrap in plastic and let rest for at least 30 minutes.

Filling

2 Russet potatoes (Cooked and mashed and butter)
butter
1 large onion chopped
2 cups grated cheddar cheese (more or less to taste)
salt
pepper

Saute the onions in butter until golden.
Add onions to mashed potatoes.  Mix in the cheese and season with salt and pepper.  Make sure the potatoes are hot so that the cheese melts.

Assemble

Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook.

Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.

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