Its kinda like rex manning day. Oh perogy, you’re so sexy. Hmm… maybe not.
I tried my hand at making homemade perogies last saturday, something I have wanted to try to do for many years. They actually turned out really really well so I will share the recipe. It is an adaptation of a recipe from the mixer bible.
* A word to the wise. I can usually eat a lot of perogies, say 10 – these are way more filling and 6 still seems to be too many so you can get away with a lot less.
These were your basic cheese and potato style, I think next time I will try meat filled ones. They were quite a lot of fun but took several hours from start to finish. Do what I do, but a marathon on the tube (Gilmore Girls) and just let it run in the background to keep you company. If anyone has any amazing recipes for filling I would love to see them. The major problems I found with the recipe I used was with the filling – firstly there was far too much filling to the amount of dough and secondly it was too bland – it needs onions or chives or something.
I actually froze a bunch for suppers later and they freeze really well too. The trick is to put them on a waxed cookie sheet, not touching, and then bag them when they are frozen. We got a nifty freeze packer for christmas which comes in quite handy.
-4 eggs
-1C sour cream
-1t salt
-4 1/4C flour
Filling:
-1 1/4 lb baking potatoes, unpeeled
-1/3C buttermilk
-1 1/2 sharp chedder cheese
-1/4 C chopped green onions
-lots of salt and freshly ground pepper
Making the Filling:
1.Boil potatoes for 20-30 minutes or until tender. Drain and peel once cool enough to handle.
2. Cut them into small pieces and but in a bowl. Mash. (I use my kitchenaid stand mixer on speed 2.)
3. Add rest of filling ingredients and combine.
Making the Dough:
1. Put eggs, sour cream and salt in a bowl and combine (Flat beater in mixer on speed 2).
2. Gradually add flour and mix until a dough forms. Knead for about 8 minutes (or with dough hook on Speed 4 for 2 minutes). If dough sticks add more flour.
3. Let dough rest for about 10 minutes loosely covered.
Making the Perogies:
1. Divide dough in 2 and work with half of it, keeping other half covered.
2. Roll dough to 1/8″ thin. Cut dough into 2″ rounds ( I used a floured water glass).
3. Place 1/2t of filling in the center and fold into a half moon shape. Pinch edges to seal the perogies. Make sure to seal well or they will explode when boiling. A fork or nails can help.
4. Place perogies on a parchment lined baking sheet ensuring that they are not touching.
To Freeze:
Put perogies in freezer on baking sheet until frozen. Once frozen they can be packed in freezer bags. To cook do not dethaw, just place directly in boiling water.
To Cook:
Put perogies in boiling salted water. The water should be at a lightly rolling boil. Do not put more then 15 in the pot at a time. They should take about 8 minutes. If frozen they should take about 10.
{ 2 comments… read them below or add one }
Thanks so much for posting your perogie recipe – I am going to give it a go tonighth – cross your fingers!
Wanted to say thanks so much for posting this. I printed it off I think about two years ago, and was harvesting potatoes today out if the garden thinking “what the hell am I going to do with all these” and your recipe came to mind. I originally printed it thinking that anyone that could put Rex manning and perogy into the same paragraph, well the recipe HAS to be good. And it was. So thanks a lot!