Perogy Dough and Filling

2 ratings

prep time:: 30 min
total time:: 2 hr

Makes 24 dozen

Kirk Stechyshyn

Potato Dumplings- Ukrainian Style

ingredients

Perogy Dough

5 cups all purpose flour
1 tsp salt
1 egg
1 cup sour cream
1/4 - 1 cup of Potato Water
Mix above ingredients, add potato water to dry ingredients until moist enough to knead into a smooth ball. Knead until smooth. Cover with a damp cloth.

directions

Filing

1
10 lb bag of Russet potatoes
2
1 - 2 tbsp pepper (less if desired)
3
1 tbsp salt (less if desired)
4
16 - 23 oz of Velveeta Cheese
5
5-6 cups of old cheddar
6
Peel and boil Russet potatoes.
7
Once potato’s have softened, drain - remembering to save some potato water for the dough.
8
Start by adding half of above cheese to potato’s and mix well.
9
Taste, if not cheesy enough continue to add both cheeses until desired taste.
10
Remove from pot and place into smaller dishes.

Place 1/2 of the dough onto a floured board and roll, cut small circles from a glass. Use 1 heaping tsp of potato filling into each dough circle. Press edges together ensure they are sealed. Lay on a flat floured cookie sheet and place into freezer until completely frozen.

Cooking Instructions

1
Bring salted water a full bowl
2
Once boiling add each dumpling into pot usually no more than a dozen at a time (depending on pot size) Allow to cook for 6-8 minutes or until dumplings float to the top.
3
Remove from water and place in a bowl with 1/2 cup melted butter and mix. Add another 1/2 melted butter to perogies in the bowl (more if desired) to keep from sticking.
4
Serve with cooked onions, bacon bits (fresh) and sour cream.
5
You may also fry the perogies in a pan once they have been boiled or the next day with the leftovers (if there is some).