Grandma’s Perogi Recipe
Submitted by Elysian Alder
Ingredients:
Dough
- 3 cups all-purpose flour
- 1 cup water
- 1 large egg
- 2 tsp vegetable oil
- 1 tsp salt
Potato Filling
- 1 1/2 lbs Yukon Gold potatoes
- 2 1/2 –3 cups grated cheddar cheese or cheese of your choice (adjust amount for desired cheesiness)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 sticks unsalted butter
- 6–8 cloves garlic, finely chopped
- 2 tbsp sour cream
(Optional: Use onions, mushrooms, or drained sauerkraut instead of cheese. If using sauerkraut, skip the sour cream.)
Topping
- 1 medium onion, thinly sliced
- 1–2 sticks unsalted butter
(Optional: Use sauerkraut instead of onions.)
Directions:
Step 1: Make the Dough
1. Place the flour in a large bowl and create a well in the center. Add the water, egg, oil, and salt into the well, using a fork to incorporate the flour until a soft dough forms.
2. Transfer the dough to a floured surface and knead until smooth and elastic. Add flour as needed to prevent sticking.
3. Cover the dough with an inverted bowl and let it rest at room temperature for 1 hour.
Step 2: Prepare the Filling
1. Peel and cut potatoes into pieces. Boil them in salted water until tender (about 8 minutes).
2. While the potatoes cook, melt the butter in a pan and sauté the garlic until soft but not browned.
3. Drain the potatoes and mash them in a large bowl. Add the cheese, salt, pepper, sour cream, and the butter-garlic mixture. Mix until smooth. Let the filling cool completely.
Step 3: Roll and Fill the Dough
1. Divide dough in half. Keep one half covered while working with the other. Roll out dough on a floured surface to about 15 inches round in diameter. Use a round cutter or glass to cut out circles.
2. Place a small ball of cooled filling in center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges to seal tightly; you can use a fork for a textured edge.
3. If the edges don’t stick, brush them lightly with water before sealing. Do not leave any gaps.
4. Place the pierogi on a lightly floured tray and cover with a towel.
Step 4: Make the Topping
1. Melt butter in a pan and sauté the onions until soft. Set aside. (Or prepare sauerkraut as an alternative topping.)
Step 5: Cook the Pierogi
1. Bring a large pot of salted water to a boil.
2. Add half of the pierogi and cook for 5 minutes, starting when they float to the surface. Gently stir occasionally to prevent sticking.
3. Use a slotted spoon to transfer the cooked pierogi to a lightly buttered pan. Toss with half of the onion topping.
4. Repeat with the remaining pierogi, adding the rest of the topping.
This recipe makes roughly 50 pierogi, depending on the size that you make them.
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