Cheese and Potato Perogies (Dough and Filling)
Perogies from scratch, just like Baba makes. Need we say more? With the classic potato and cheese filling, these perogies are delicious boiled or pan fried and make an excellent addition to your upcoming Thanksgiving dinner.
Servings: 16 roughly 4 dozen
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon canola oil
- 2 large eggs beaten
- 1 cup milk warmed
- 8 cups red potatoes peeled & cubed
- Half block of Velveeta cheese cubed (450 gram block)
- 1 teaspoon pepper or to taste
- 1/2 teaspoon salt or to taste
Prepare dough by mixing flour and salt in large bowl. Add wet ingredients to bowl and mix with hands until dough comes together and pulls. Cover with moist tea towel and set aside while you make the filling.
Place cubed potatoes in large soup pot, fill with water and salt. Bring to a boil.
Once boiling, reduce heat to maintain slow simmer and cook for 20 minutes or until potatoes are easily pierced with a fork. Drain potatoes.
Add Velveeta and salt and pepper to potatoes and whip on medium using a hand beater, until smooth. Let cool.
Clean large working surface such as counter-top or kitchen table. In small batches, roll-out dough, flouring to ensure dough does not stick to any surface. Using a drinking glass or round cookie cutter, cut out dough circles.
With well floured hands, stretch out dough circle gently and place 2 tablespoons (or more) of potato mixture to middle of dough. Pinch edges until you cannot see the seam. Place perogies on well floured cookie sheet and place in freezer for 1 hour.
Once frozen, add 2 dozen perogies to a freezer bag with 1 tablespoon of flour and return to freezer until you are ready to cook them!
When ready to cook, bring a large pot of salted water to a boil and add perogies. Let boil for 2 mintues or until perogies rise to the top. Drain and then toss in desired toppings such as sauteed onions and butter. Serve with sour cream or heavy cream and dill!