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Potato and Cheddar Cheese Perogies

Use russet baking potatoes for best results in these delicious and filling Perogies with aged Cheddar cheese. You won't be hungry for awhile after eating these carbohydrate rich dumplings. Serve them with non-fat sour cream and herbs like parsley or chives, or they may be sautéed in butter with minced onion. Some people like to deep fry them as well, but as shown on the right, this is a relatively low fat meal!
Potato and Cheddar Perogies

Potato and Cheddar Cheese Filling:

2 cups russet potatoes, riced or mashed

4 oz aged cheddar cheese, cubed

2 oz minced sweet onion, optional

½ tsp salt

½ tsp pepper

Dough for Perogies:

5 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

1 ½ cup warm water

2 tbls olive oil

Steam or boil mealy russet baking potatoes and rice or mash; stir in minced onion, salt, pepper, and cubed cheddar.  Set aside until needed.
I Heart Potatoes apron
I Heart Potatoes by Gourmand2go 

Mix flour, baking soda, and salt in large mixing bowl.  In a separate bowl, whisk olive oil and warm water.  Make a well in the flour mixture and add liquid mixture all at once.  Stir together and turn out onto a lightly floured board; knead dough until smooth.  Cover and let stand for 10 minutes.

Roll dough out as thinly as possible; (adding the baking soda should make the dough more flexible).  If necessary, allow to rest covered with plastic film until dough relaxes.  Use a round cookie cutter (2 ½") to cut rounds, gathering scraps into a ball to be rolled again.

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Rounds of dough may be squeezed and stretched more thinly between thumbs and fingers.  Moisten edges with water or milk and spoon filling into center using a dessert spoon or teaspoon to measure and tamp filling.  Fold and stretch dough over filling, pinching edges to seal.  Place perogies on an oiled rack to be individually frozen; once they are firm and dry on the surface they can be stored in a freezer bag. Makes 3 pounds.

Potato Perogy Filling

To serve, boil a large pot of water.  Add perogies and continue to boil 10 minutes or until all have risen to the surface.  They may be drained and served with sour cream, sautéed in butter with minced onion, or even deep fried. Sprinkle a little parsley or chives over them.

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