GRANDMA’S POLISH PEROGIES

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Prep: 2 hrs. | Total: 2 hrs. | Servings: 20 | Yield: 60 perogies

I miss my childhood! These Perogies were a big part of my childhood. My Grandma used to make these for us. It is something that I will pass on to my kids and grandchildren. You will love these; I am 100 percent sure about it!

Ingredients:

4 ½ cups all-purpose flour

2 teaspoons salt

2 tablespoons butter, melted

2 cups sour cream

2 large eggs

1 egg yolk

2 tablespoons vegetable oil

8 medium (2-1/4″ to 3″ dia, raw) s baking potatoes, peeled and cubed

1 cup shredded Cheddar cheese

2 tablespoons processed cheese sauce

1 dash onion salt to taste

salt and pepper to taste

Directions:

Step 1: In a large mixing bowl, add in the flour and salt. Stir until well mixed.

Step 2: In another mixing bowl, add in the sour cream, butter, oil, and egg yolk. Whisk until well mixed.

Step 3: Transfer the wet ingredients into the dry ingredients and whisk until well combined. Cover with a towel and let it rest for 15 to 20 minutes.

Step 4: Place the pot on the stove and pour in enough water to submerge the potatoes. Turn the heat to high.

Step 5: Add in the potatoes and allow it to boil. Cook for 15 minutes or until fork-tender.

Step 6: Drain the water and place the cooked potatoes in a mixing bowl. Add in the cheese sauce and shredded cheese then mash. Season with salt, onion salt, and pepper to taste. Allow it to cool at room temperature.

Step 7: Place the pierogi dough into two mixing bowls. Place one on a floured flat surface and roll out until it becomes halfway thin. Use a cookie cutter to cut it into small circles. Place 1 tablespoon of the filling in the middle of each circle. Fold into half and seal the sides by pressing it. Place the filled perogies on the prepared cookie sheet and place inside the fridge to freeze.

Step 8: Transfer the frozen perogies into resealable bags or any container.

Step 9: Place a large pot on the stove and turn the heat to high.

Step 10: Pour in salted water and allow it to boil. Drop the pierogies in batches. When they float, they are good to go.

Step 11: Place the perogies on a serving plate. Serve and enjoy!

Notes:

Choose Russets potatoes because it has little amount of water.

Use a heavy rolling pin to roll out the dough easily.

Do not cook frozen perogies because they will burst. Instead, let it cool down at room temperature first before cooking.

Nutrition Facts:

Per Serving: 281.3 calories; protein 8g 16% DV; carbohydrates 37.6g 12% DV; fat 11g 17% DV; cholesterol 50.4mg 17% DV; sodium 350.5mg 14% DV.

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