Side Pannel
My Baba's Pyrohy (Perogies)
My Baba's Pyrohy (Perogies)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 1 1/2 c Water
- 3 tb Cooking oil
- 1 Egg
- 4 1/2 c Flour
- 1 1/2 ts Salt
- 1/4 ts Pepper
- 1 md Onion; chopped
- 1/4 c Butter
- 3 c Potatoes; mashed
- 1 c Cheddar Cheese (old); grated
- 8 c Water; boiling
Directions
Dough: Combine water, egg, oil and blend well. Add flour and 1 tsp of the
salt. Knead until smooth and soft (8 minutes approx). Put dough into a
lightly oiled bowl, cover and rest for 20 minutes.
Potato Filling: Combine (slightly cooled) mashed potatoes and grated
cheddar in a bowl. Saute onions in butter and add to mashed potatoes. Add
in the remaining salt (1/2 tsp) and pepper to taste.
Take small pieces of the dough and roll it out until it is very thin (1/8"
or so). Take a coffee mug (or round container of your choice) and cut our
a circular shape.
Into the middle of the circle, drop 1/2 to 1 tsp of the potato mixture .
Fold the circle in half and seal edges by pinching them together. This
should leave you with a half moon shape.
When you have completed sealing the pyrohy, it should be laid between two
clean towels (this prevents it from drying out). Once you have made all of
the pyrohy possible (when either your dough or potato runs out), set a pot
of water to boil.
In batches of 6-8 (depending upon how much your pot can hold), cook the
pyrohy until they are floating. Remove from water, place in a casserole
dish and melt some butter or margerine on the batch of pyrohy to keep them
separated nicely. Continue this until they are complete.
Now they're ready to eat. Also at this time you can freeze them in batches
(I find that batches of a dozen work well). I love pyrohy with sour cream,
chives or fried onions and little pieces of bacon (shkvarkyoptional).
The next day, you may find that frying the pyrohy give you an even more
pleasant taste!
salt. Knead until smooth and soft (8 minutes approx). Put dough into a
lightly oiled bowl, cover and rest for 20 minutes.
Potato Filling: Combine (slightly cooled) mashed potatoes and grated
cheddar in a bowl. Saute onions in butter and add to mashed potatoes. Add
in the remaining salt (1/2 tsp) and pepper to taste.
Take small pieces of the dough and roll it out until it is very thin (1/8"
or so). Take a coffee mug (or round container of your choice) and cut our
a circular shape.
Into the middle of the circle, drop 1/2 to 1 tsp of the potato mixture .
Fold the circle in half and seal edges by pinching them together. This
should leave you with a half moon shape.
When you have completed sealing the pyrohy, it should be laid between two
clean towels (this prevents it from drying out). Once you have made all of
the pyrohy possible (when either your dough or potato runs out), set a pot
of water to boil.
In batches of 6-8 (depending upon how much your pot can hold), cook the
pyrohy until they are floating. Remove from water, place in a casserole
dish and melt some butter or margerine on the batch of pyrohy to keep them
separated nicely. Continue this until they are complete.
Now they're ready to eat. Also at this time you can freeze them in batches
(I find that batches of a dozen work well). I love pyrohy with sour cream,
chives or fried onions and little pieces of bacon (shkvarkyoptional).
The next day, you may find that frying the pyrohy give you an even more
pleasant taste!
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