5 c purity flour
2 large eggs
1 tbsp oil
2 c water (maybe 1/2 cup more)
Combine and knead ingredients a long time...maybe 1/2 an hour adding more water if needed. Cover and let sit 1/2 hour. Flour the counter and cut a piece of dough (cover the remaining dough.
Roll out. Use a glass to cut out each perogy. Add filling (potato mixture). Use water on your fingers to moisten edges and pinch sides together. Place on floured towel and cover with a towel. Turn them over. Freeze on a cookie sheet that is floured.
Filling
Boil potatoes did done. Drain. Add 3/4 to 1 pound of grated old cheddar cheese. Put lid on and let cheese melt about 15 to 20 minutes. Mash.
When ready to eat, boil perogies til they float. Quick fry with onions. Serve with sour cream, crisp bacon...
From the recipe of Jen and Linda
2 large eggs
1 tbsp oil
2 c water (maybe 1/2 cup more)
Combine and knead ingredients a long time...maybe 1/2 an hour adding more water if needed. Cover and let sit 1/2 hour. Flour the counter and cut a piece of dough (cover the remaining dough.
Roll out. Use a glass to cut out each perogy. Add filling (potato mixture). Use water on your fingers to moisten edges and pinch sides together. Place on floured towel and cover with a towel. Turn them over. Freeze on a cookie sheet that is floured.
Filling
Boil potatoes did done. Drain. Add 3/4 to 1 pound of grated old cheddar cheese. Put lid on and let cheese melt about 15 to 20 minutes. Mash.
When ready to eat, boil perogies til they float. Quick fry with onions. Serve with sour cream, crisp bacon...
From the recipe of Jen and Linda
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