Labor of Love Perogies Flour |
| Name: |
Bonnie Burger |
| Base: |
Fort Lee |
| Recipe: |
Labor of Love Perogies
Ingredients :
Original recipe makes 60 perogies Change Servings
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
½ cup vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional) salt and pepper to taste
½ cup of fied bacon bits and some of the bacon grease.
Directions:
In a large bowl, stir together 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 flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. Then add shredded cheese while still hot. Season cheese and potatoes with onion salt, salt and pepper. Set aside to cool.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie or pastry press, . Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet,
To cook: I prefer my perogies fried. Fry perogies in about ½ inch of oil, be careful they fry up fast and then top with fried bacon bits and the bacon oil.
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