Perogies originated in Central and Easter Europe. They have, however, made their way into kitchens throughout the world. They also come in many shapes, sizes, textures, and vary in fillings. I usually make some up before a get together, and they are an instant hit. There are a few cooking tips to this recipe. The dough is fairly sticky, so make sure you flour the surface generously. Work the dough until you get a smooth round ball. You don’t have to knead it vigorously, however. I form it into a ball and cut it in half so it’s workable. You can use just about anything you have kicking around the kitchen to cut out the circles. They should be about 3 1/2 inches in diameter, however. Any type of potato can be used in this recipe. Feel free to adjust the contents of the spices and cheese according to your taste, as well. They are nice served up with sour cream, but feel free to use your favorite condiment.
- 1 large potato
- 1/2 cup of grated cheddar cheese
- 1 tbsp of bacon bits
- 1/2 tsp of granulated garlic
- 2 tbsp of milk
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 2 cups of all purpose flour
- 2 eggs
- 1/3 cup of lukewarm water
- 1/2 tsp of salt
- sour cream
- Yield: 12
- Time: 1 hour
- Level: Easy
- Cuisine: American, European
(5 / 5)
- Peel, slice, and boil the potato for about 15 minutes or until it’s tender. Drain the water and add in the milk, salt, pepper, cheese, and bacon bits. Mash until everything is well combined. Set it aside.
- Add the flour, eggs, and lukewarm water to a bowl. Mix with a spoon and then change to your hands. Work it until a dough forms and shape it into a ball. Flour a surface, place the dough on, and cut the ball in half. Take the one half and roll it out, using a rolling pin, until it’s about 1/8 inch thick. Using a jar or circular template about 3 1/2 inches in diameter, cut the perogie wrappers out. Repeat this process for the other half of the ball.
- Place a perogie wrapper in the palm of your hand, scoop up a heaping tablespoon of the potato mixture, and place it into the center of the wrapper. Fold the outside edges over the potato and pinch them shut with your fingers. Place the perogie on a flat surface and press down on the outside edge once again with a fork to further seal it and give it a nice appearance.
- Bring some water to a good rolling boil. Place the perogies in and boil them form about 4 minutes or until they float to the surface of the water. Set them aside on a plate.
- Add some oil to a pan. Place the perogies in, in batches of about 5, and fry them over medium high heat for about 2 1/2 minutes on each side until they are golden brown.
- Serve your perogies up with some sour cream and enjoy.