Grandma's Polish Perogies You Have To Try

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Grandma's Polish Perogies

"My grandfather is Polish, and his mom taught my grandmother how to make those scrumptious perogies. The recipe has been inside the family for generations, with a few alterations of route! Serve simple, or with butter, sour cream, bacon, and many others. Perfecting the perogie technique takes time, and after some time, you will develop your personal device."

Ingredients :

4 half of cups all-reason flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (non-obligatory)
salt and pepper to flavor

Instructions :

Prep : 2H	Cook : 20M	Ready in : 2H

In a massive bowl, stir collectively the flour and salt. In a separate bowl, whisk together the butter, bitter cream, eggs, egg yolk and oil. Stir the wet substances into the flour till nicely blended. Cover the bowl with a towel, and let stand for 15 to twenty mins.
Place potatoes into a pot, and fill with sufficient water to cowl. Bring to a boil, and cook dinner until tender, approximately 15 mins. Drain, and mash with shredded cheese and cheese sauce while still warm. Season with onion salt, salt and pepper. Set apart to chill.
Separate the perogie dough into balls. Roll out one piece at a time on a gently floured floor till it's far thin sufficient to work with, however no longer too thin in order that it tears. Cut into circles the use of a cookie cutter, perogie cutter, or a pitcher. Brush a bit water round the rims of the circles, and spoon a few filling into the middle. Fold the circles over into 1/2-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer garage luggage or containers.
To prepare dinner perogies: Bring a huge pot of gently salted water to a boil. Drop perogies in one after the other. They are carried out once they flow to the pinnacle. Do no longer boil too lengthy, or they will be soggy! Remove with a slotted spoon.

Notes :

For satisfactory effects, select potatoes that have as little water in them as possible along with Russets.
Choose a rolling pin this is very heavy - it will be easier to roll out the dough.
The perogies are much less in all likelihood to burst at some point of cooking if they're frozen whilst you put them in the boiling water.
Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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