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Sunday, February 17th, 2013 14:42

Filling:

  • potatoes
  • cheese or cheese-like substance

Peel, cube, boil and drain potatoes.
Add cubed cheese, cheeze whiz, or what have you, while still hot, so as to melt the stuff.
Wait a bit to let the cheesy stuff melt, then mash it all together.
Add a bit of salt and a lot of black pepper. Stir well. Adjust to taste.

Dough:

  • ~ 3 cups flour
  • 1 egg
  • ~ 1 cup water

Mix together, turn out, and knead.
Roll out fairly thin and cut into squares.
To pinch perogies, first roll up a ball of the filling then place it in the middle of a square. Fold over to form a triangle, then pinch the edges together to seal.

To cook: Boil about 5 min. They're ready when they all float to the top of the boiling water. If you like them crispy, you can then pan-fry them.

To freeze: place them on trays, with a bit of space between them, and stuff them in the freezer. Once they've frozen, you can take them off the trays and freezer bag them. (If you just bag & freeze them, they'll stick together.)

My parents & grandparents usually served these fried in butter or bacon grease, with fried onions and bacon on top, and a generous dollop of sour cream on the side. That being said, there are untold numbers of variations. This recipe's pretty easy to bend to your whims, and perogies are traditionally peasant food, besides. If you want to make perogies filled with shallots and paneer, or refried beans and salsa, or whatever, go for it! The Perogie Police will not show up with a warrant for your arrest. The Perogie Preservation Society will not picket your house. Seriously. =)

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