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LOCATION: Recipes >> Polish >> Pierogi 09

Print this Recipe    Pierogi 09

Potato & Cheese Perogies

3 eggs
1/2 cup corn or canola oil
3 cups mashed potatoes (whipped)
2 tsp salt
4 cups flour

Beat eggs until light, add oil and beat until smooth. Fold in
whipped mashed potatoes, add flour and salt. Knead and divide dough
into 3 portions. Form into balls, cover and allow to rest for at
least 10 minutes. Roll out thin. Cut into squares 2 1/2" or rounds
with a large cookie cutter. Place about 1 tsp of filling on the
dough. Fold over and press edges together with fingers. Place on
floured board and cover to prevent drying. Drop 15-20 perogies
into a generous amount of rapidly boiling, salted water, stir gently
with a wooden spoon to prevent them from sticking to the bottom of
the pot and boil steadily until well puffed, usually 5-7 minutes.
Remove with a perforated spoon.


Fillings:

Cottage Cheese & Potato

3 lbs potatoes
butter
1 lb. of dry cottage cheese
1 egg

Boil potatoes. Mash with butter. After potatoes cool slightly
add dry cottage cheese mixed with egg.


Cheese & Potato

3 lbs potatoes
butter
1 pound grated cheddar cheese (medium or sharp preferred)
eggs

Boil potatoes. Mash with butter. While still hot add 1 pound
grated cheddar cheese (medium or sharp preferred).

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