Welcome Back to "What's For Dinner Wednesday!" Tonight I have decided to do something I haven't done in a long time. I have been thinking about it, and Husband/Daddy mentioned it a little while ago because he wanted me to make it.. so I Will surprise him tonight and make it.
Homemade Cheese and Potato Perogies
First you need to make the Perogy Dough....
Stuff Ya Need:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 egg
- 3/4 cup water
- 2 tbsp vegetable oil
- In bowl, whisk flour and salt together.
- Whisk together egg, water and oil; stir into flour mixture, add up to 2 tbsp more water if needed to make soft but not sticky dough.
- Turn out onto a lightly floured surface; knead until smooth, about 10 times. Halve the dough; cover with plastic wrap or a damp towel and let rest for about 20 minutes.
Then Move Onto the filling... and actual cooking of said recipe:
More Stuff Ya Need:
- 2 tbsp butter
- 1 onion, sliced
- The Perogy dough you just made
- 1 lb russet potatoes, peeled and cubed
- 2 tbsp butter
- 1/3 cup finely chopped onion
- 1/2 cup shredded Cheddar cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Now, Do this:
- Filling: In a large pot of boiling salted water, cook the potatoes until they are tender, which usually takes about 15 minutes. Then drain and transfer them to a large bowl. Make sure to Mash them well.
- In a saucepan, melt the butter over medium heat; cook the onion until its golden and tender, which takes about 5 minutes. Add mixture to the potatoes. Stir in the cheese, salt and pepper. Then Set aside.
- Working with 1 portion of dough at a time and keeping the remainder covered, roll it out on lightly floured surface to 1/4-inch thickness.
- Using a 3-inch round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten the edge of half of the round with water; fold over filling and pinch the edges together to seal it.
- Place perogies on flour-dusted cloth; and cover with tea towel. Repeat this process with remaining dough and filling, rerolling scraps, to make about 36 perogies.
- In large pot of boiling salted water, cook the perogies, in batches and stirring gently, until floating and tender, takes about 5 minutes.
- With a slotted spoon, remove them to colander to drain.
- In a skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Then, Add perogies; cook them until golden.
Now, you are done! I usually do up some bacon and cut it into little pieces. Portion some sour cream and grate a small amount of cheddar cheese for the top. I will be serving this with a garden salad with Balsamic dressing. Enjoy!