Cheesy Potato Perogi Recipe

Here is another way to use up potatoes! ;) (See the post titled, How Many Potatoes Can Mr. In The Mid-west Eat? for more on using up potatoes.)

Deep Fried Whole Wheat Perogies

I made perogies last week. It had been a couple of years since I had made a batch of perogies. I can't believe how time flies! Boy In The Mid-west wasn't even born last time I made perogies!

Assembly process for homemade perogies.

I have always been told that perogies originate from Poland. I am not sure how accurate that is. You can do your own research.

 Basically, what a perogi is, is a potato filled pasta/dumpling like food. They can be boiled and then pan fried in butter or they can be deep fried. They can be served with hot cheese sauce or a sour cream dip or caramelized onions.

Fresh perogies ready to be cooked.

 You could do a simple filling, just potatoes, cheese, sauteed onions, and salt and pepper.You could also use leftover mashed potatoes in the filling.

Filling ingredients before mixing.

This is just what I did. You can use it for a guideline and use the ingredients you have on hand to customize your perogies. :)

Potato And Cheese Perogies 

Yield: ~80

Dough:

4 cups flour (I used whole wheat flour)

1 cup water

2 eggs

1 tsp. salt

Combine flour and salt in a large bowl. Create a well in the center; pour in the water and crack in the eggs. Beat the eggs into the water in the well of flour. Gradually stir the flour into the water and egg mixture in the center until all of the flour is incorporated. Knead the dough; cover and rest 30 minutes.

Filling:

2 large potatoes

8 oz. sharp cheese, shredded

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. olive oil

1 TBS. butter

2 TBS. sour cream

1/3 cup sliced green onions (I would have used regular chopped onion, but I was out of them.)

Peel and cut the potatoes into large chunks. Place in a pot and cover with cold water. Over medium heat bring to a boil. Boil potatoes until soft, about 20 minutes. Drain potatoes, let them dry for about 60 seconds. Combine the potatoes with the rest of the fill ingredients. Use a potato masher or mixer to mash potatoes and combine ingredients.

Assembly:

Divide the dough in half. Set aside one half and on a lightly floured surface roll out the other half of dough to 1/8 inch thick. Cut into 3 inch circles, or about 3 inch circles. Fill each circle with 1 teaspoon of potato filling. Wet the circumference of the circles by dipping your finger into a dish of water and running it around the edge of the circles. Fold the circles in half enclosing the potato filling. Pinch the pockets closed and press with the times of a fork. At this point you can put the perogies in a freezer bag and freezer them for future consumption.

Cooking:

Boiling:

Boil perogies in a plenty of salted water until they float, about 10 minutes.

Deep Frying:

Deep fry Perogies in a couple inches of oil until they float to the surface

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