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  • For Dough
  • 2 cup [~= 450 ml] flour
  • 2 eggs beaten
  • 1 cup [~= 225 ml] water (cold)
  • 1 tsp salt
  • 2 tbl oil
  • For Filling
  • 4 lb [~= 1.8144 kg] potatoes
  • 1 jar cheese whiz
  • salt & pepper
  • 1 tbl butter
For Dough
Combine flour and salt. Add eggs and stir till sticky. Pour water while mixing till dough is smooth.
Rub Oil over dough to prevent drying and cover for ten minutes.
Roll dough 1/8 - thick and cut into round pieces with cutter (sturdy drinking glass is good)
For Filling
Peel potatoes and cut into quarters.
Fill pot with potatoes and add enough cold water to cover. Cook potatoes until soft
Drain cooked potatoes.
Mash potatoes while adding jar of cheese whiz, salt and pepper.
Alternative filling
Dice and fry onions, sour krout. add mashed potatoes, salt and pepper to taste
To Put together perogies.
Take a tsp of filling and place in the middle of individual dough circle.
Fold dough over filling and pinch sides closed.
As you go make sure to keep perogies moist after....spread table cloth below perogy on large area.
I use the kitchen table. Spritz another table cloth lightly with water and place over uncooked
and ready made perogy.
To Cook
In a large pot boil water.
Add perogy to the boiling water...not too many. Depending on the pot- usually 8-15 can go in.
Leave for 3 - 4 minutes stirring to make sure dough doesn't stick to the bottom of the pot.
Date added: