• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Perogies #2

  • Recipe Submitted by on

Category: Potatoes, Cheese

 Ingredients List

  • -----------------------------------DOUGH-----------------------------------
  • 3 c Flour;all purpose
  • 1 1/2 ts Salt
  • 1 Egg
  • 3/4 c Water, approx.
  • 4 ts Vegetable oil


1 tb Butter
1/3 c Onion; finely chopped
1 c Potatoes; cold mashed
3/4 c Cheddar cheese; shredded
1/2 ts Salt
1/4 ts Pepper

2 tb Butter
1 Onion; sliced
Sour cream

DOUGH: In a bowl, combine flour with salt. Beat together egg, water and
oil; stir the into flour mixture to make a soft but not sticky dough that
holds together in a ball. If necessary, add water 1 tsp at a time, being
careful not to make dough sticky. Turn out dough onto a lightly floured
surface; knead until smooth. Halve dough, cover with plastic wrap or damp
cloth. Let rest for 20 minutes.

FILLING: Meanwhile in a skillet, heat butter over medium heat. Cook onion
for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes,
cheese, salt and pepper. Working with one portion of the dough at a time,
and keeping the remaining dough covered, roll out on a lightly floured
surface to 1/16" thickness. Using a 3" cutter, cut dough into rounds. Place
1 tsp filling on each round. Lightly moisten edge of one half of dough with
water, pinch edges together to seal and crimp. Place on a cloth and cover
with damp cloth to prevent drying out. Repeat with remaining portion of

COOKING:In a large pot of boiling salted water, cook perogies in batches,
for about 2 minutes or till they float to the top, stirring gently to
prevent perogies from sticking together or to bottom of pan. With slotted
spoon remove to a colander to drain. In a large heavy skillet, melt butter
over medium heat, cook onion for about 5 minutes till golden. Add perogies
and toss to coat and warm through. Serve with sour cream.


~1- Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2
tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion.

~2- Garnish with bacon bits and fry the onion in the bacon fat.

~3- Pan fry the perogies in butter or bacon fat after they have been boiled
and drained until golden brown

~4-Deep fry raw perogies until the skin is bubbled and golden brown, making
sure that the cheese filling which will melt does not leak into the hot
fat. Crimp well.

~5-Dessert perogies: Use a filling of Saskatoon berries [like blue berries]
sprinkled with sugar. Boil, don't fry. Garnish with sweetened whipped cream
and sprinkle with poppy seeds.

Jim Weller

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