Traditional perogies - classical and flavorful potato and cheese filling wrapped in a tender dough.
The key to the delicious perogies is making them with love. Perogies bought in the stores lack that important part.
Ingredients:
For the dough:
All-purpose flour: 4 cups
Fresh water: 1 cups
Salt: 1 teaspoon
Egg: 1 large
Vegetable oil: 2 tablespoons
For the filling:
Potatoes: 4 medium
Cottage cheese: 1 cup
Salt & pepper: to taste
Preparation:
Make the dough:
Mix dry Ingredients In a large bowl, combine flour and salt.
Combine wet Ingredients In a separate bowl, whisk together water, egg, and oil.
Add the mixture to the flour gradually.
Knead the dough onto a floured surface and knead until smooth and elastic. Cover with a towel and let it rest for 30 minutes.
Make the filling:
Boil the potatoes.
Mash boiled potatoes.
Add cottage cheese.
Add salt and pepper to taste.
Assemble the perogies:
Roll Out the Dough, divide it into smaller portions. roll out each portion about ⅛ inch thick.
Cut the Dough, use a round cutter (about 3 inches in diameter) to cut circles from the gough.
Fill the perogies, place a heaping tablespoon of filling in the center of each circle. Fold it over the filling and pinch the edges firmly to seal the perogies.
Cook the perogies:
Boil the perogies in a large pot of salted water. Drop them in and cook until they float to the surface
Cooking Tips:
To add flavor, you can pan fry cooked perogies with ½ tablespoon of butter, until golden on both sides.
To enhance the flavors, you can pan fry ⅓ cup of cut onions and add to the perogies.
