Perogies With a Potato Cheese Filling

Perogie. Just what is this little thing? It's like a dumpling with a filling, but it's huge! I've honestly only ever had perogies from one restaurant (a restaurant that I hold in disdain), and they were good. I mean not an amazing dish to write home about, but a filling meal all the same.




AP Flour (2 cups)
Salt (a pinch or two)
Eggs (1)
Sour Sream (1/2 cup)
Butter (1/4 cup)

Onion (enough to fry in the perogie pan. I use 1/2 an onion)
Potatoes (about 5 medium sized ones)
Cheddar cheese (about 1/2 a cup)




First lets get our potatoes boiling. They take about 25-30 minutes, so they really need to get cooking before we even touch anything else. Peel them, and put them in a pot of water. Now we definitely don't want our potatoes to be gummy, so we never put our potatoes into hot water. we fill the pot, put the potatoes in, then start heating the water. Get the water boiling, and then we'll move on to our dough.


Put the flour and salt in a bowl. mix it up. In another separate bowl, beat an egg. Add the egg to the flour, along with the sour cream and butter. Work the dough until the stickiness about gone (you'll probably need to add a little more flour), then stick it in a covered bowl in the fridge for at least 20 minutes.


Our potatoes are almost done now, and our dough has been resting for 20 minutes. Now we need to roll it out. We want it to be about 1/8 in. thickness or so. Roll it out, and then cut your circles. Anything will do really (I prefer my perogies to be about 3 in. in dimater), so pick your tool and cut out the pieces.


Our potatoes our cooked, drained, and sat for a minute. Add the cheese and sour cream to get a nice thick creamy mix. Put about a tablespoon of filling on one side, then pull the other side over it (so it's a half moon). Take a fork and use it to hold the dough together (it also gives it a great look). Boil it for about 10 minutes (when they start floating they're about done).


Almost done! Now melt a healthy amount of butter in a saute pan, and toss those onions in. We want to almost completely cook them (just about translucent), then add our perogies in. Give them a nice little fry (some people enjoy a good crunch, others just a light crisp. Whatever you enjoy). Finally, homemade perogies.



(This is a Pittsburgh recipe. From  http://pittsburgh.about.com/od/recipes/r/pierogies.htm )