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.

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Ingredients:

Dough:

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

Filling:

8 baking potatoes, peeled and cubed

1 cup shredded Cheddar cheese

onion salt to taste

salt and pepper to taste

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Directions:

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.

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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.

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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.

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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.