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.