Babas Homestyle Perogies Recipes

BABA'S PEROGIES

Steps:

• Mix flour and salt, and add water to make dough that doesn't stick to fingers.
• Knead well and cover with damp cloth for 10 minutes.
• Roll out to 1/8" thick.
• Cut in squares or circles and fill with mashed potatoes and cheese.
• Pinch closed and boil until they rise to the top.
• Strain and serve with fried onions, sour cream, mushroom gravy, etc.

BABA'S HOMESTYLE PEROGIES

Steps:

• Boil potatoes in a large pot with 2 tsp of salt for 45 minutes or until soft and tender. Drain water.
• Using a food processor bowl with a paddle attachment, transfer the boiled potatoes, finely grated cheddar cheese and pepper and mix at low speed until mostly cooled.
• If desired, add additional ingredients to your potatoes during the cooling process such as bacon, fried onions, dill and cottage cheese.
• If you don't have a food processor, use a masher and/or wooden spoon to break up potatoes if need be and lightly mix in the ingredients.
• Give filling sufficient time to cool completely. Overnight in the fridge would be best.
• Add the oil, salt and water to food processor bowl. Next, in a table-top mixer, add flour and mix with dough hook for 7-10 minutes, until dough ball is well formed.
• Place the dough ball on a floured surface. Cut a small piece you are comfortable working with. Begin to knead with floured hands. The dough should not feel wet, dust in a bit extra flour if needed. Roll out dough to ⅛ inch thickness.
• With a small cup, cut perogy circles by hand or with a pastry tool. Save excess dough to knead in with remaining dough ball.
• Set aside for assembly.
• Stretch dough circle in your hand to create a small pocket.
• Hold dough circle in one hand and fill with a tablespoon of filling.
• Fold circle around filling and pinch edges together. Ensure no spaces or gaps on the pinched edges or filling will come out. Ensure a good seal.
• Cover a baking sheet with a dish towel and lay pinched perogies on top. Freeze overnight or cook immediately.
• Fill pot with water and wait until it's at a rapid boil. Add perogies to pot and stir well ensuring that the perogies don't stick to each other or the pot.
• Once perogies float to the top, wait another minute and remove (approximately 7 minutes).
• Put cooked perogies into a margarine bath before serving. (Alternately pan fry perogies in butter.)
• Garnish with your choice of fried onions, bacon bits, sour cream and mushroom-dill sauce.