letscook
Head Chef
Having made a zillion perogies in my married life of 35 yrs. My polish inlaws would host a perogie making party, we all had stations and it was a long day with perogies to eat at the end. We would make them and freeze for when we wanted them. We would make alot of them at a time. She would store them in her freezer and when you wanted some you just stop up and grab a doz. When they ran out another party.
We boil them- drop them into the boiling water and when float take them out and place on a rack to let the water dry off ( thats if you can resist eating one )then single layer them in a bag and freeze. to eat - fry in butter with onions till lightly brown and serve with sour cream.
Here is our dough, they are so tender.
Perogies,
4 1/2 cups of flour
1 cup sour cream
3 eggs
1 stick of butter melted
1/2 cup milk
1/4 tsp salt
Beat eggs, add milk, butter, and sour cream
Add four to mixture gradually till dough is workable
rough out thin and cut circles out to desired size
Place 1-2 tbl filling (depending on size of cut out) on 1/2 of circle
brush (or use your finger) dip into water and lightly wet 1/2 of circle
fold over the other half and pinch dough together.
drop into boiling water and when float remove form boiling water and let drain.( thats if you can resist eating one )
Note: change your water often when water gets cloudy.
I always have 2 pots going one using and the other on stand by and alternate while one is coming to a boil again.
our fillings we use
Potato and cheese
1 cup cottage cheese
2 cups mashed potatoes
1 sauted onion
salt & pepper to taste
Sauerkraut
saute
1 onion diced
add
1 lg can of sauerkraut
add 1/4 cup sour cream
we also use our kapusta as filling.
We eat these with keilbasa, ham, and kapusta.
Enjoy.
We boil them- drop them into the boiling water and when float take them out and place on a rack to let the water dry off ( thats if you can resist eating one )then single layer them in a bag and freeze. to eat - fry in butter with onions till lightly brown and serve with sour cream.
Here is our dough, they are so tender.
Perogies,
4 1/2 cups of flour
1 cup sour cream
3 eggs
1 stick of butter melted
1/2 cup milk
1/4 tsp salt
Beat eggs, add milk, butter, and sour cream
Add four to mixture gradually till dough is workable
rough out thin and cut circles out to desired size
Place 1-2 tbl filling (depending on size of cut out) on 1/2 of circle
brush (or use your finger) dip into water and lightly wet 1/2 of circle
fold over the other half and pinch dough together.
drop into boiling water and when float remove form boiling water and let drain.( thats if you can resist eating one )
Note: change your water often when water gets cloudy.
I always have 2 pots going one using and the other on stand by and alternate while one is coming to a boil again.
our fillings we use
Potato and cheese
1 cup cottage cheese
2 cups mashed potatoes
1 sauted onion
salt & pepper to taste
Sauerkraut
saute
1 onion diced
add
1 lg can of sauerkraut
add 1/4 cup sour cream
we also use our kapusta as filling.
We eat these with keilbasa, ham, and kapusta.
Enjoy.