I absolutely love perogis, they’ve always been a favorite in our family. This recipe is great for freezing and heating up later or cooking right away! This recipe makes about 45 and works well halved and doubled.
-1 C shredded cheese
-2 T sour cream
-1 medium onion
– 3 cloves of garlic
-salt and pepper to taste
-4 C flour
-1 t salt
-1 C sour cream
-1 stick butter
-1 C olive oil or butter
– 1 small onion
-1 T parsley
1. Prepare dough by combining flour and salt well. Add a quarter or butter and sour cream alternately until all is combined. Wrap tightly in plastic and chill for 30 minutes-2 days.
2. Make filling by peeling, dicing, and boiling potatoes, diced onion, and garlic until tender. Drain and partially mash. Add cheese and stir until melted. Add sour cream and seasonings and finishing mashing. Set aside to let cool.
3. Roll out dough 1/8 in, use a cutter to make 3 inch circles.
4. Drop spoonfuls of filling on each circle, fold in half and pinch closed. Use a fork to seal the edges again.
5. Boil batches of perogis until they float, make sure not to over crowd.
6. While perogis are boiling, heat oil/butter with diced onion until onion is translucent, season to taste.
6. Serve perogi hot with oil/butter and onion drizzled over the top. Sprinkle with parsley.
Elias had to make a giant perogi for him self, it was about 8 inches wide with a little more than a 1/4 of a cup of filling.