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    Recipes: Ingredients

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    Luminita19
    This document provides recipes for savoury perogies and their fillings. It includes instructions for making the perogy dough, potato and cheese filling, and assembly. The dough is made with flour, salt, egg yolks, and water. The filling consists of mashed potatoes, sour cream or yogurt, and cheese. To assemble, the dough is rolled out and rounds are filled, sealed, and boiled until floating. The cooked perogies are then fried until golden.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Recipes: Ingredients

    Uploaded by

    Luminita19
    23 views3 pages
    This document provides recipes for savoury perogies and their fillings. It includes instructions for making the perogy dough, potato and cheese filling, and assembly. The dough is made with flour, salt, egg yolks, and water. The filling consists of mashed potatoes, sour cream or yogurt, and cheese. To assemble, the dough is rolled out and rounds are filled, sealed, and boiled until floating. The cooked perogies are then fried until golden.

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    Recipes

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    This document provides recipes for savoury perogies and their fillings. It includes instructions for making the perogy dough, potato and cheese filling, and assembly. The dough is made with flour, salt, egg yolks, and water. The filling consists of mashed potatoes, sour cream or yogurt, and cheese. To assemble, the dough is rolled out and rounds are filled, sealed, and boiled until floating. The cooked perogies are then fried until golden.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views3 pages

    Recipes: Ingredients

    Uploaded by

    Luminita19
    This document provides recipes for savoury perogies and their fillings. It includes instructions for making the perogy dough, potato and cheese filling, and assembly. The dough is made with flour, salt, egg yolks, and water. The filling consists of mashed potatoes, sour cream or yogurt, and cheese. To assemble, the dough is rolled out and rounds are filled, sealed, and boiled until floating. The cooked perogies are then fried until golden.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    RECIPES

    The traditional (and indulgent) toppings of crispy crumbled bacon and sour cream really bring these
    perogies to life.

    Ingredients:
    Savoury Perogy Dough
    2 tbsp (30 mL) butter
    1 onion, sliced
    Filling:
    1 lb (454 g) russet potatoes, peeled and cubed
    2 tbsp (30 mL) butter
    1/3 cup (75 mL) finely chopped onion
    1/2 cup (125 mL) shredded cheddar cheese
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) pepper

    Preparation:
    Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and
    transfer to large bowl. Mash well.
    In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes.
    Add to potatoes. Stir in cheese, salt and pepper. Set aside.

    Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured
    surface to scant 1/4-inch (5 mm) thickness.
    Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten
    edge of half of the round with water; fold over filling and pinch edges together to seal.
    Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling
    scraps, to make 36 perogies.
    In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and
    tender, about 5 minutes.
    With slotted spoon, remove to colander to drain.
    In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies;
    cook until golden.
    Servings: 36

    Dough
    2 cups all-purpose flour (500 ml)
    teaspoon salt (2 ml)
    2 large egg yolks
    2 teaspoons vegetable oil (10 ml)
    1/2 to 3/4 cup hot tap water (125 ml to 175 ml)
    Potato Cheese Filling
    2 medium potatoes, peeled, cut in chunks
    2 teaspoons sour cream, plain yogurt or milk (10 ml)
    1 cup grated cheese (250 ml)
    salt and pepper, to taste
    Assembly
    1 pound sliced bacon, chopped in 1/2-inch pieces (454 g)
    DIRECTIONS

    Dough
    1. Place flour on counter or wooden board. Sprinkle salt on top of flour. Make a well in
    centre. Place egg yolks and oil in well. Using the tips of your fingers, stir in circular
    motion, working from middle of flour mixture out and adding water with other hand, a
    little at a time, as you go. You have added enough water when dough begins to hold
    together and so just slightly sticky. Form into ball, scraping up and adding any bits that
    stick to counter
    2. Knead dough, adding a little more water if necessary, 20 to 25 times or until soft and
    elastic. Wrap in plastic wrap. Chill at least 1 hour or overnight.
    Potato Cheese Filling
    1. Add potatoes to medium pot of boiling salted water. Cook until soft. Add sour cream,
    yogurt or milk. Mash with potatoes masher or ricer. Stir in cheese. Season with salt and
    pepper.
    Assembly
    1. To fill perogies, divide dough into 3 to 4 pieces. Using hands, shape into logs about 1inch in diameter. Slice each log into pieces 1-inch wide. Dust each piece lightly in flour.
    Using hands, shape each piece into a round disc, then pull gently as you would pizza
    dough to make the disk thinner. When dough is thin, place a rounded tsp. of filling in
    centre. Using your fingers, gently pull dough over filling to form half-moon shape. Pinch
    edges together carefully but tightly, crimpling as you go, to seal. Place on baking sheet
    lined with parchment paper.
    2. Fry bacon in non-stick pan over medium high heat until crisp. Drain on paper towels.
    3. To cook the perogies, bring large saucepan of salted water to boil. Reduce heat so
    water simmers and does not boil rapidly. Add perogies, one at a time, taking care not to
    over crowd the pan. Cook uncovered, 5 minutes, stirring occasionally and gently with
    wooden spoon to loosen from sides of saucepan. Drain.
    4. Garnish with bacon and serve with sour cream on the side or top.
    See more: Appetizer, Cheese, Lunch, European, Fall, Fry

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