Perogies
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PerogiesThis delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.2 user reviews.
Perogies
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 408408 cal |
| pro | 11 g11g pro |
| total fat | 15 g15g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 58 g58g carb |
| dietary fibre | 3 g3g dietary fibre |
| sugar | 2 g2g sugar |
| chol | 35 mg35mg chol |
| sodium | 719 mg719mg sodium |
| potassium | 501 mg501mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 1717 iron |
| vit A | 1111 vit A |
| vit C | 1515 vit C |
| folate | 4545 folate |
This delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.
Ingredients
- 3 (about 2 lb/900 g) potatoes , peeled and cut in chunks3 (about 2 lb/900 g) potatoes, peeled and cut in chunks
- 3/4 cup Canadian Cheddar Cheese 3/4 cup Canadian cheddar cheese
- 1 tbsp butter , softened1 tbsp butter, softened
- 3/4 tsp salt 3/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 2 cups all purpose flour 2 cups all purpose flour
- 1/2 cup warmed milk 1/2 cup warmed milk
- 1 tbsp vegetabIe oil 1 tbsp vegetabIe oil
- Topping:
- 2 tbsp butter , melted2 tbsp butter, melted
- 1/4 cup sour cream 1/4 cup sour cream
Preparation
In saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and mash. Remove 1 cup to large bowl.
Stir Cheddar cheese, butter, 1/4 tsp of the salt and pepper into remaining potatoes. Let filling cool.
Stir flour, milk, oil and remaining salt into reserved potatoes, mixing well and adding up to 1/4 cup water if needed to make soft dough. Turn out onto lightly floured surface; knead until no longer sticky. Cover and let stand for 30 minutes.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place scant 1 tbsp filling on each round. Lightly moisten edge with water; fold dough over filling and pinch edge to seal.
In large saucepan of boiling salted water, cook perogies, in batches, until floating and tender, about 5 minutes.
Topping: To serve, drizzle with butter and serve with sour cream.
Makes 6 servings.
Stir Cheddar cheese, butter, 1/4 tsp of the salt and pepper into remaining potatoes. Let filling cool.
Stir flour, milk, oil and remaining salt into reserved potatoes, mixing well and adding up to 1/4 cup water if needed to make soft dough. Turn out onto lightly floured surface; knead until no longer sticky. Cover and let stand for 30 minutes.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place scant 1 tbsp filling on each round. Lightly moisten edge with water; fold dough over filling and pinch edge to seal.
In large saucepan of boiling salted water, cook perogies, in batches, until floating and tender, about 5 minutes.
Topping: To serve, drizzle with butter and serve with sour cream.
Makes 6 servings.
- Keywords : Main Course; Dinner; Potatoes; Cheddar cheese; Flour;
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