Archive for October 1, 2010
PEROGIES CONTINUED…
I know I said in my last Favorite Food Friday Post that I tried making perogies once and was not about to do it again but I found a recipe on Allrecipes for them & decided to go on & give it a try once more.
I made the filling the night before because one of the reviews suggested it was easier to make the perogies if the filling was cold & I agree that it was, plus it cut down on the prep time all in one day. Still, it took me 2 and a half hours to make the dough and then fold each of the perogies but I got it done & made 4 and a half dozen of them with filling still left over that I’ve frozen for now.
Note to self: wearing black or other dark colors when working with large amounts of flour is not necessarily a good thing.
I actually never wiped my hands on myself at all like it kind of looks like I did. This is just because that part of my chest was level with the table as I was working and every time I leaned over at all I ended up covered in flour. I swear I was not groping my breasts in the process!!!
Ingredients You’ll Need:
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons vegetable oil
- 8 baking potatoes, peeled and cubed
- 2 cups shredded Cheddar cheese
- onion salt/powder to taste
- salt and pepper to taste
What To Do:
- The day before…. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese while still hot. Season with onion salt/powder, salt and pepper. Set aside to cool then refrigerate for the night.
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. (I used a dough press & it made this much easier than trying to do it myself)
- Place perogies on a cookie sheet lined with parchment paper, when full add another layer of parchment paper & stack more perogies on top, continue until all perogies are me then freeze. Once frozen, transfer to freezer storage bags or containers.
- Now Follow directions on my previous post for cooking!
On a side note: I honestly don’t know what’s up with the stupid unnecessary scrolly things on the side of my list here but hopefully I can figure out how to get rid of it soon.
