If you live in Winnipeg, this is the way you want your perogies to taste, look, feel etc. I've tried so many other recipes, and not one of them does the trick with my family. This one is fool proof. You'll need a night to let it rest though, so make it for dinner tomorrow.
Provided by GondolaQueen
Categories Pork
Time P1DT3h
Yield 100-300 pieces, 50 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dough ingredients together in a large bowl. Knead it thoroughly. Let it rest covered in fridge overnight. It gets smooth after sitting for a long time. Very nice to work with.
- * Note* I've had perogies that are made with just potatoes, just meat, no cheese, only onion, some with just jam. It's up to you what you put in yours this is what I like in mine.
- After you've let the dough rest, peel all your potatoes, while those are on the stove, fry up the bacon and onions. I like to rough chop the onions, and cook the bacon whole, then throw it all in the food processor for a quick whirl.
- Shred all that cheese. It's time consuming, my step mom has a huge industrial grater for this, but I have to do it by hand. That's the only reason I have kids. That and dishes. Anyhow.
- Once you've cooked the potatoes to a soft stage, drain and rinse them thoroughly, I like to put them through the ricer before I salt, milk, butter and mash them, but however you make your potatoes is your deal.
- A. THE "PRETTY" WAY --
- Separate the dough into workable portions, and roll each portion as thin as you can without ripping the dough. Not paper thin, more like a 1/8 inch.
- I have a pasta roller, so I use this for uniformity sake.
- Use a 2-3 inch circular cookie cutter to cut out as many doughs as you can.
- Put a spoon sized amount of filling into the center of each circle, and dampen one edge with a smidge of water. Press to seal.
- B. THE "RIGHT" WAY --
- Take a small ball of dough in one hand, and smash it as flat as you can, stretching and pulling to get it large enough for a spoonful of filling.
- Dampen an edge and press to seal.
- Either way you do it, they'll taste awesome.
- Remember though that you have to boil the "raw" perogies before you eat them, or fry them or freeze them.
- To do this, simply make a HUGE pot of boiling water, dump a goodly amount of oil into it, drop in a handful of perogies (not too many as they will stick together and get yucky). When they float, take them out and either
- a) eat them, adding more toppings.
- b) throw them into a hot frying pan, cook them add more bacon, onions and sour cream and enjoy.
- or.
- c) toss them in a coating of oil, wait for them to cool and freeze them in a single layer on cookie sheet, when they have frozen you may put them into a freezer bag and store.
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Nakiwala Penina
peninanakiwala29@yahoo.comI've been making perogies for years, and this recipe is one of the best I've tried. The dough is easy to work with and the filling is delicious. I will definitely be making these again.
Malaika Haniff
h-malaika@gmail.comThese perogies were delicious! The dough was perfectly cooked and the filling was flavorful. I would definitely recommend this recipe.
ST sabbir gaming Sabbir
s.sabbir@hotmail.comI'm not a big fan of perogies, but I tried this recipe and I was pleasantly surprised. The perogies were light and fluffy, and the filling was flavorful. I would definitely recommend this recipe.
Adnan Shad
a.shad24@gmail.comThese perogies were a lot of work to make, but they were worth it! They were so delicious and everyone at my party loved them.
Kapten Notii
notiik@hotmail.frI made these perogies for my Ukrainian grandmother and she loved them! She said they were just like the ones she used to make. I will definitely be making these again.
Sasha Parks
sasha.p65@aol.comThese perogies were a bit too greasy for my taste. I would recommend using less butter or oil when cooking them.
Isaura Isom
ii@aol.comI've been making perogies for years, and this recipe is one of the best I've tried. The dough is easy to work with and the filling is delicious. I will definitely be making these again.
Scott Norcross
scott-norcross7@gmail.comThese perogies were delicious! The dough was perfectly cooked and the filling was flavorful. I would definitely recommend this recipe.
Shahida Akther
akthershahida83@gmail.comI made these perogies for my family and they were a huge hit! Everyone loved them. I will definitely be making these again.
AFAQ GAMING
g-afaq@yahoo.comI'm not a big fan of perogies, but I tried this recipe and I was pleasantly surprised. The perogies were light and fluffy, and the filling was flavorful. I would definitely recommend this recipe.
Jamal Said
j@gmail.comThese perogies were a lot of work to make, but they were worth it! They were so delicious and everyone at my party loved them.
Derik Tracy
d-t71@hotmail.frI made these perogies for my Ukrainian grandmother and she loved them! She said they were just like the ones she used to make. I will definitely be making these again.
BM Riyad
b71@gmail.comThese perogies were a bit too greasy for my taste. I would recommend using less butter or oil when cooking them.
Brianna Shaw
s_brianna@aol.comI've been making perogies for years, and this recipe is one of the best I've tried. The dough is easy to work with and the filling is delicious. I will definitely be making these again.
Israr Dodhi
di15@hotmail.comThese perogies were delicious! The dough was perfectly cooked and the filling was flavorful. I would definitely recommend this recipe.
MRS Mukta Khan YA
yam98@gmail.comI made these perogies for a party and they were a huge success! Everyone loved them. I will definitely be making these again.
Meno Khan
meno_khan37@hotmail.frThese perogies were a disappointment. The dough was tough and the filling was bland. I would not recommend this recipe.
M Javed jaidy
mj41@hotmail.comI've never made perogies before, but this recipe was easy to follow and the results were amazing. The perogies were perfectly cooked and the filling was flavorful. I will definitely be making these again.
Ali Anwer
a_ali@yahoo.comThese perogies were a hit with my family! The dough was light and fluffy, and the filling was savory and delicious. I will definitely be making these again.