Grandma's Polish Perogies

Name: Grandma's Polish Perogies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 60
Cuisine: Eastern European, European
Ingredients: 8 baking potatoes, peeled and cubed; 2 Tbsps butter, melted; 1 egg yolk; 2 eggs; 1 liters all-purpose flour; 2 Tbsps processed cheese sauce; 2 teaspoons salt; 60 servings salt and pepper to taste; 237 milliliters shredded Cheddar cheese; 473 milliliters sour cream; 2 Tbsps vegetable oil

Grandma's Polish Perogies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 60. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 90 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up salt, eggs, vegetable oil, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.

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Sour Cream

Egg Yolk

Butter

All Purpose Flour

Egg

Salt

Cooking Oil

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Whisk

Bowl

Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.

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Potato

Water

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Pot

Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.

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Salt And Pepper

Shredded Cheese

Cheese Sauce

Onion Salt

Separate the perogie dough into two balls.

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Dough

Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears.

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Roll

Cut into circles using a cookie cutter, perogie cutter, or a glass.

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Cookie Cutter

Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges.

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Water

Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

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Baking Sheet

To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy!

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Water

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Pot

Remove with a slotted spoon.

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Slotted Spoon