Barbs Perogy Dough and Filling

Mix above ingredients, add potato water to dry ingredients until moist enough to knead into a smooth ball (start with 1/2 cup to 1 cup - add as needed)

Once dough is workable move onto flat floured surface and knead until smooth. Cover with a damp cloth and or place under bowl until you are ready to use.

To roll - flour board and roll half the dough at a time. Cut small circles from a glass or cutter and prepare to add filling.

FILLING:

Peel and boil potatoes.

Once potato’s have been softened, drain - remembering to save some potato water for the dough.

Start by adding half of above cheese to potato’s and mix well.

Taste, if not cheesy enough continue to add both cheeses until desired taste.

Remove from pot and place into smaller dishes. Use 1 heaping tsp of potato filling into each dough circle. Press edges together ensure that it is sealed and edge is completely pressed.

Lay on a flat floured cookie sheet and place into freezer until completely frozen. At that time you may add to zip bags into dozens.

* A 10lb bag of potato’s should make enough filling for three batches of dough which should be well over 10 dozen perogies. *

COOKING INSTRUCTIONS:

Bring salted water a full bowl

Once boiling add each dumpling into pot

usually no more than a dozen at a time (depending on pot size) Allow cook for 6-8 minutes or until dumplings rise.

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.

Serve with cooked onions, bacon bits (fresh) and sour cream.

You may also fry the perogies in a pan (if so desired) once they have been boiled or the next day with the leftovers (if there is some)

ENJOY!