Homemade Perogies Recipe
Prep, Set, Cook Time
Ingredients for Perogy Dough
- 4 cups flour
- 1/2 cup oil
- 1 teaspoon baking powder
- 1 tsp salt
- 2 cups cold water
- Mix the dry ingredients in a large bowl. Add the oil and up to 2 cups of cold water to mix until it is JUST wet.
- Let it sit overnight on the counter. It will be nice and pliable when you make the fresh perogies the next day.
Cook 6 large potatoes in boiled salted water, mash with 1/2 cup - 3/4 cup grated cheddar cheese and salt. Store in airtight container in fridge overnight.
Next day, roll out the dough onto lightly floured board and use a round cutter (or if you do not have one, I used a small glass) to make circles from the dough. Fill with a spoonful of potato filling being careful not to overfill. Pinch the ends with your fingers and set on a baking sheet.
Freeze the ones that you not cook.
Boil and cook perogies in salted water until they float to the top. (5-8 minutes)
Melt butter on non-stick frying pan, add chopped onions, and drained cooked perogies.
Serve with sour cream.
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