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Polish Perogies Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 tbsp vegetable oil
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1 small finely chopped onion
- 2 tbsp butter
Instructions:
- In a large bowl, mix flour and salt. Add warm water and oil, mix until dough forms. Knead until smooth. Cover and let rest for 30 minutes.
- In a skillet, melt butter over medium heat. Add onions and cook until translucent. Mix onions with mashed potatoes and cheese.
- Roll out dough on a floured surface. Cut into circles using a glass or cookie cutter.
- Place a spoonful of filling in the center of each circle. Fold dough over and seal edges with a fork.
- Bring a large pot of salted water to a boil. Cook perogies in batches until they float to the top. Remove with a slotted spoon.
- Optional: Fry boiled perogies in a skillet with a bit of butter until golden brown.
Imagine biting into a warm, buttery perogy filled with creamy mashed potatoes and gooey cheddar cheese. This recipe brings a taste of Poland right to your kitchen. Perfect for a cozy dinner or a special treat, these homemade perogies are sure to become a family favorite. Let's get cooking!
What You Will Need
What you will need to make Polish Perogies
- All-purpose flour: Forms the dough, providing structure and elasticity for the perogies.
- Warm water: Activates the flour, making the dough pliable and easy to work with.
- Vegetable oil: Adds moisture to the dough, ensuring it remains soft and workable.
- Mashed potatoes: Creates a creamy, hearty filling that pairs perfectly with the dough.
- Shredded cheddar cheese: Adds a rich, tangy flavor to the filling, making it more delicious.
- Finely chopped onion: Provides a subtle sweetness and depth of flavor to the filling.
- Butter: Used for sautéing onions and frying perogies, adding a rich, savory taste.
Tools and Instruments Required
What tools/instruments will be needed to make Polish Perogies Recipe
- Mixing bowl: Essential for combining flour, salt, water, and oil to create the dough.
- Skillet: Needed to cook onions until translucent and fry perogies for a golden brown finish.
- Rolling pin: Used to roll out the dough evenly on a floured surface.
- Cookie cutter: Helps cut the dough into uniform circles for consistent perogies.
- Large pot: Required to boil perogies until they float to the top.
- Slotted spoon: Useful for removing boiled perogies from the pot without excess water.
- Fork: Seals the edges of the perogies, ensuring they stay closed during cooking.
Polish Perogies Recipe
Traditional Polish perogies filled with potatoes and cheese.
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Equipment
- Large pot
- Mixing bowl
- Rolling pin
- Skillet
Ingredients:
Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup water warm
- 1 tbsp vegetable oil
Filling
- 2 cups mashed potatoes
- 1 cup cheddar cheese shredded
- 1 small onion finely chopped
- 2 tbsp butter
Instructions:
- In a large bowl, mix flour and salt. Add warm water and oil, mix until dough forms. Knead until smooth. Cover and let rest for 30 minutes.
- In a skillet, melt butter over medium heat. Add onions and cook until translucent. Mix onions with mashed potatoes and cheese.
- Roll out dough on a floured surface. Cut into circles using a glass or cookie cutter.
- Place a spoonful of filling in the center of each circle. Fold dough over and seal edges with a fork.
- Bring a large pot of salted water to a boil. Cook perogies in batches until they float to the top. Remove with a slotted spoon.
- Optional: Fry boiled perogies in a skillet with a bit of butter until golden brown.
Notes:
Serve with sour cream and chives.
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough and filling as directed.
- Assemble perogies completely.
- Place perogies on a baking sheet lined with parchment paper.
- Freeze perogies on the sheet until solid.
- Transfer frozen perogies to a freezer bag or airtight container.
Freezing Instructions
- Store perogies in the freezer for up to 3 months.
- When ready to cook, boil directly from frozen.
- Follow boiling instructions as usual.
- Optional: Fry boiled perogies in butter until golden brown.
Did you know that traditional Polish perogies often include a bit of sour cream in the dough? It makes them extra tender and flavorful!
Frequently Asked Questions
FAQ:
How do I store leftover perogies?
Store cooked perogies in an airtight container in the fridge for up to 3 days.
Can I freeze perogies?
Yes, freeze uncooked perogies on a baking sheet, then transfer to a freezer bag. Cook from frozen.
What other fillings can I use?
Try sauerkraut, mushrooms, ground meat, or sweet fillings like fruit.
How do I prevent perogies from sticking together?
Toss boiled perogies with a bit of oil or butter to keep them from sticking.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours before using.
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