This recipe is courtesy of Josh. He made everything from scratch, including the dough. He’s awesome!
Josh loves making food in bulk (we like cooking for our roommates and having leftovers).
This recipe makes approx. 70 perogies, so adjust your measurements accordingly
5 cups of plain/all-purpose flour (of that 5 cups keep half a cup on the side)
1.5 teaspoons of salt
2 whole eggs + 1 egg yolk
4 teaspoons of butter (make sure it’s very soft. Let it sit out for a while beforehand if need be, then crush with a fork)
1 tablespoon of oil
500 grams of sour cream
2 cups of grated cheddar cheese
1 kilo of potatoes
1 medium brown/yellow onion
Half a head of garlic (to taste)
You will be using the first 5 ingredients.
1. Combine 4.5 cups of flour with the salt
2. In a separate bowl, combine your eggs, oil, butter. Add in all the sour cream except around 2 tablespoons. Whip up all the wet ingredients.
3. Once you combine all the wet ingredients, it’ll look like a thicker and more yellow sour cream.
4. Go back to your bowl of dry ingredients and create a well in the center. You’re going to fill up that well with the wet ingredients.
5. Mix until it’s all combined (we use our hands). Do as much as you can in the bowl, and then transfer it to a well-floured counter (or bench, as the Aussies call it!) This is where you use the extra half-cup of flour. Don’t use at all at once, just sprinkle it on the counter as needed. You may need more or less, depending ont he humidity and other variables. Make sure you cover your hands in flour as well.
6. Knead the dough for 5-10 minutes, until it’s no longer sticky and feels smooth. If in doubt, just knead it for 10 minutes and it should be fine.
7. Place ball of dough into a bowl and cover it with either saran wrap or a towel, and let it sit in the fridge for at least 30 minutes.
While the dough is in the fridge, get started on the filling. We’ll come back to the dough later
1. Peel and cube the potatoes (we left the skin on and it didn’t work so well for perogies, even though we love it for mashed potatoes)
2. Boil in a pot of water until soft (approx. 15 minutes)
3. In a pan over low-medium heat, add one teaspoon of butter or oil (this is in addition to what’s listed in the ingredients), half the head of garlic (finely minced), and a quarter chopped onion (don’t try to brown the onion. Just soften the onion and garlic)
4. Once the potatoes are soft, drain the water. Then mash up the potatoes.
5. Combine the potatoes with the cheddar cheese, the 2 tablespoons of sour cream and the butter/onion/garlic. Mix well and season to taste.
Back to the dough (and then you’ll add the filling):
1. Take the dough out of the fridge and split into four pieces (if using these measurements. It’s difficult to roll out a giant ball of dough)
2. Roll out the dough with a rolling-pin until it’s about 1/16 of an inch thick (just get it as thin as you can without worrying about ripping it).
3. Use a cookie cutter or a cup with a 3-inch diameter. Cut your rounds of dough.
4. Place about 1 rounded teaspoon of filling slightly off centre in each dough circle.
5. Fold over the dough attempting to get rid of any air trapped inside (no air bubbles) and completely seal the dough by squeezing the edge together (you don’t want it opening up later). If the dough is not sticking to itself, just wet your finger and wet around the inner edge of the dough.
Once all the perogies are prepped for cooking:
1. If making fresh, you should need to boil for about 6 minutes. If frozen, boil approx. 9 minutes (we freeze half our prepped raw perogies so they’re easy to cook on a whim later on).
2. They’re ready to serve from there if you like your perogies soft. I prefer a golden-brown perogie with a bit of a crisp, so we put them in a pan with some more onions until they’re the texture I like.
Whew! That’s it! You can top with sour cream or sautéed onions if you’d like, or eat plain.
Bon Appetit 🙂