Potato and Cheese Perogies
| Servings |
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Ingredients
- 5 Cups Flour
- 2 Teaspoons Salt
- 2 Tablespoons Butter Melted
- 2 Cups Sour Cream
- 2 Eggs
- 1 Egg Yolk
- 2 Tablespoons vegetable oil
- 6 Potatoes Peeled and Cubed
- 1 Cup Shredded Cheddar Cheese
- 2 Tablespoons Cream Cheese
- Onion Salt To Taste
- Salt and Pepper To Taste
Ingredients
|
|
Instructions
- In a stand mixer, mix together flour, salt, butter, sour cream, eggs, egg yolk, and oil. Mix until the ingredients come together. Switch to a dough hook and kneed for 5 minutes. The dough should be a bit wet but able to be worked with your hands. If it is too wet, add more flour. Too dry, add more sour cream.
- Cover bowl with a towel and place in a warm place to rest while you are doing the rest of the steps.
- Put your potatoes in a large pot and cover with water. Bring to a boil and cook until soft, about 15-20 minutes. Drain and mash. Add the cheddar cheese, softened cream cheese, and seasonings and mash all together until combined. You can also add bacon bits, more cheese, cream, etc. at this step! Set aside to cool.
- Start a pot of water boiling on the stove.
- Roll out your dough on a floured surface. Find something about 5 inches in diameter to cut out your circles -- I used a lid from a travel cup! Cut out your circles and then place a scoop of the potatoes onto the middle of each circle. Fold the dough in half over the potato and then crimp with a fork to seal shut.
- Start a non-stick pan with a tablespoon of oil heating to medium on the stove.
- Working in small batches of about 5 perogies -- drop the perogies gently into the boiling water. They will sink to the bottom and then start floating back to the top. This means they are ready! It will literally only take 30 or so seconds. Use a slotted spoon to remove them from the boiling water and place them into the hot oil pan. Sear each for a couple minutes on each side. Remove to a paper towel lined pan.
- Continue boiling and searing until all the perogies are done. They are traditionally served with sour cream, but you may eat them with whatever you like! Suggestions are marinara sauce, or gravy!
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About The Author
Ashley Craft
| Servings |
|
Ingredients
- 5 Cups Flour
- 2 Teaspoons Salt
- 2 Tablespoons Butter Melted
- 2 Cups Sour Cream
- 2 Eggs
- 1 Egg Yolk
- 2 Tablespoons vegetable oil
- 6 Potatoes Peeled and Cubed
- 1 Cup Shredded Cheddar Cheese
- 2 Tablespoons Cream Cheese
- Onion Salt To Taste
- Salt and Pepper To Taste
Ingredients
|
|
Instructions
- In a stand mixer, mix together flour, salt, butter, sour cream, eggs, egg yolk, and oil. Mix until the ingredients come together. Switch to a dough hook and kneed for 5 minutes. The dough should be a bit wet but able to be worked with your hands. If it is too wet, add more flour. Too dry, add more sour cream.
- Cover bowl with a towel and place in a warm place to rest while you are doing the rest of the steps.
- Put your potatoes in a large pot and cover with water. Bring to a boil and cook until soft, about 15-20 minutes. Drain and mash. Add the cheddar cheese, softened cream cheese, and seasonings and mash all together until combined. You can also add bacon bits, more cheese, cream, etc. at this step! Set aside to cool.
- Start a pot of water boiling on the stove.
- Roll out your dough on a floured surface. Find something about 5 inches in diameter to cut out your circles -- I used a lid from a travel cup! Cut out your circles and then place a scoop of the potatoes onto the middle of each circle. Fold the dough in half over the potato and then crimp with a fork to seal shut.
- Start a non-stick pan with a tablespoon of oil heating to medium on the stove.
- Working in small batches of about 5 perogies -- drop the perogies gently into the boiling water. They will sink to the bottom and then start floating back to the top. This means they are ready! It will literally only take 30 or so seconds. Use a slotted spoon to remove them from the boiling water and place them into the hot oil pan. Sear each for a couple minutes on each side. Remove to a paper towel lined pan.
- Continue boiling and searing until all the perogies are done. They are traditionally served with sour cream, but you may eat them with whatever you like! Suggestions are marinara sauce, or gravy!
Share this Recipe
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