Grandma's Polish Perogies

Ingredients

• Servings: 60
• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 2 cups sour cream
• 2 eggs
• 1 egg yolk
• 2 tablespoons vegetable oil
• 8 baking potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 2 tablespoons processed cheese sauce
• onion salt to taste (optional)
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• in a large bowl, stir together the flour and salt. in a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. stir the wet ingredients into the flour until well blended. cover the bowl with a towel, and let stand for 15 to 20 minutes.
• place potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook until tender, about 15 minutes. drain, and mash with shredded cheese and cheese sauce while still hot. season with onion salt, salt and pepper. set aside to cool.
• separate the perogie dough into two balls. roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. cut into circles using a cookie cutter, perogie cutter, or a glass. brush a little water around the edges of the circles, and spoon some filling into the center. fold the circles over into half-circles, and press to seal the edges. place perogies on a cookie sheet, and freeze. once frozen, transfer to freezer storage bags or containers.
• to cook perogies: bring a large pot of lightly salted water to a boil. drop perogies in one at a time. they are done when they float to the top. do not boil too long, or they will be soggy! remove with a slotted spoon.