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Ingredient
Polish Perogies
Introduce
Chef :
Keith VigonPolish Perogies
Although I call this dish 'Polish' you can just as easily be Russian, and is very common in Jewish cooking. You can serve them plain, or with butter, sour cream, or even baked beans!
Ingredient
1 1/3 cup
all-purpose flour
1/2 teaspoon
salt
1 3/4 teaspoons
butter melted
1/2 cup
sour cream
1
egg
1 half
egg yolk
3/4 cup
shredded cheddar cheese
2 teaspoons
processed cheese sauce
1 half
a small onion
1-2 cloves
garlic
to taste
salt and pepper
Cooking instructions
* Step 1
Mince the garlic an onion, then fry well in the chicken is that until the onion darkens
* Step 2
In a large bowl, stir together the flour and salt
* Step 3
In a separate bowl, whisk together the butter, sour cream, eggs, a gear and oil.
* Step 4
Stir the wet ingredients into the flour until well blended.
* Step 5
Cover the bowl with a towel and let stand for about 15 to 20 minutes
* Step 6
Peel the potatoes and put into a park filled with enough water to cover, then bring to a boil and cook until tender, about 15 minutes.
* Step 7
Drain, and mash together with the shredded cheese and the cheese sauce while still hot. Mix in the fried garlic and onion, then season with the onion salt, salt and pepper.
* Step 8
Set aside to cool
* Step 9
Separate the Perogie dough into 2 balls.
* Step 10
Roll out one piece at a time when a lightly floured surface until it is thin enough to work with but not too thin so that it tears.
* Step 11
Cut into circles using a cookie cutter, or a glass. Brush a little water around the edges of the circles and spoon some filling into the centre.
* Step 12
Fold the circles over into hot circles and press to seal the edges. Using a fork slightly crimp the edges all around.
* Step 13
Place the Perogie is on a cookie sheet and freeze. When frozen place into storage bags or containers. This allows you to make them well ahead of time, then you can cook at your leisure when ready.
* Step 14
To cook the Perogie's, a large part of slightly salted water to a boil. Drop them in one at a time and they will be done when they float to the top. Do not cook too long, or they will be soggy.
* Step 15
Remove with a slotted spoon
Note: if there is a photo you can click to enlarge it
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