Celebrating U K R a I N I a N
Ingredients
- Details: for the dough combine 3 cups flour + 1 tsp salt; in a separate bowl combine 1 egg + 3/4 cup warm water + 2 tbsp oil; add the wet to the dry & mix until a dough is formed {use a kitchen aid mixer for ease}; add up to 2 tbsp of water as needed; knead 10 times; divide dough into 2, wrap in plastic & let sit for 20 mins
- for the filling cook 2 lbs russet potatoes {~25 mins}, drain & mash with 2 tbsp butter or @earthbalance & 1 cup shredded cheddar + 1 tbsp pepper
- to assemble roll out dough on a floured surface until about 1/8 inch thick & cut out ~3 inch circles using a round glass or cookie cutter; add 1/2 tbsp potato to each cut out & pull edges together pinching around until it’s fully closed {making a half moon shape}; cover with a kitchen towel until all are formed
Preparation
Boil water with a pinch of salt, add around 8 perogies at a time & once they float to the top, cook for 4 mins; remove with a slotted spoon & let dry, place into a buttered baking dish; serve with fried onions & sour cream; the following day fry leftover perogies in a frying pan & serve with green onions & sour cream