Sunday, August 3, 2014

Grandma's Polish Perogies

Grandma's Polish Perogies 
Tonight I had my first taste of perogies.  Jodie is Polish and an accomplished culinary artist with the ethnic foods.  I enjoyed a tasty dinner with Jodie and her husband with a promise that she would share her grandmother's recipe.  Following dinner I visited with  other neighbors Barb and George.  George has a bag of perch for me, that Lake Erie delicacy.  I shared with them what a great dinner of perigees I had.  Barb offered me her recipe of perigees.  When I receive Jodie's recipe I will share hers.
4 1/2 cups all purpose flour
2 tablespoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
onion salt to taste
salt and pepper to taste
In a large bowl combine 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 dry ingredients until well blended.  Cover the bowl with a wet towel and let stand for 15 minutes.
Place potatoes in a pot and fill with enough water to cover.  Bring to a boil and cook until tender, about 15 minutes.  Drain, and mash with shredded cheese while hot.  Season with onion salt and salt and pepper.  Set aside to cool.
Separate the perogie dough into two balls.  Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not to thin so that it tears.  Cut into circles with a cookie cutter, perogie cutter or a glass.  Brush a little water around the edges of the circles, and spoon some filling over into half-circles and press to seal the edges.  Place the perogies on a cookie sheet and freeze.  Once frozen, transfer to freezer storage bags or containers.
To cook perogies:  Bring a large pot of lightly salted water to a boil.  Drop progies in one at a time.  They are done when they float to the top.  Do not boil too long or they will be soggy.  Remove with a slotted spoon.

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