Tuesday, September 13, 2011

PEROGIES

3 cups flour
1 cup warm potato water or milk
1 egg
2 tbsp vegetable oil
1 tsp baking powder
½ tsp salt

The secret to this dough being light and fluffy is the warm potato water,
and a soft but not sticky dough
Boil about 6 large potatoes, SAVE THE WATER, I tend to forget
Mash them and add cheddar cheese, bacon, cheese whiz, what ever your preference

TO PREPARE IN ADVANCE, LAY ON FLOURED COOKY SHEET AND FREEZE THEN TRANSFER TO PLASTIC BAGS AND SEAL.

Mix and knead dough for 5 minutes cover and let rest for ½ hour (also important) before rolling out. Then divide dough into portions, keep the extra dough covered so it does not dry out.Cut off about 1/3 of the dough and roll in a cylinder shape, cut in approximately 1 inch chunks, roll into balls about the size of a walnut. Roll out in circle shape and then put in filling and fold over to seal. Can use a glass to trim if you want them nice and neat.

Stuff mixture with your favorite potato mixture. To cook, put in boiling salted water and cook till done, approximately 15 minutes






Perogie Dough Large Batch

8 cups flour
½ cup oil
1 egg beaten
1 ½ tsp salt
3 ½ cups warm water or potato water including the egg and the oil

Prepare as above

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