Homemade Perogies

On Sunday I gave up on the Digital Scrapbooking Day celebrations online and went over to my moms to make perogies. This was our first time ever trying this and it really couldn’t have went any better! My brothers’ girlfriends came and one brought one of her friends so there were 5 of us to break up the tedious process that this would be if you were alone.

We made two flavours, potato/cheddar/garlic/bacon and potato/jalapeño/cheddar/bacon. The garlic ones were awesome, they had a really lovely garlic flavour (next time I would probably add more cheddar cheese) but if you love jalapeño poppers like I do the jalapeño ones were AMAZING. They definitely had a kick to them.

At some point I will be updating this post with some pics but unfortunately I don’t have any at this point :(

Dough (we made four batches for 10 dozen):

8 cups all-purpose flour
4 tsp. salt
1 1/2 cups milk
1 1/3 cups sour cream
2 eggs

Combine flour and salt in a large bowl. Whisk eggs with milk and sour cream until smooth. Add wet mixture to dry, stirring to combine. Continue to mix with your hands to form a smooth, silky dough. Turn out on a floured surface and knead a minute more. Wrap dough in plastic and let rest for 20 minutes before rolling. We didn’t wrap it but it did rest while the filling cooled. You don’t want it to rest too long because it does start to toughen up.

Garlic Filling (doubled to get 5 dozen):

2 1/2 lbs of potatoes
1 tbsp. vegetable oil
10 cloves garlic
1/2 cup milk
1/3 cup cream cheese
3/4 tsp. salt
3/4 tsp. pepper
2 cups cheddar cheese, shredded
3/4 cup bacon bits

Jalapeño Filling (doubled to get 5 dozen):

2 1/2 lbs of potatoes
1 small jar Old El Paso jalapeños, diced (save juice and add to potato mixture)
1/2 cup milk
1/3 cup cream cheese
1 tsp. garlic powder
3 cups cheddar cheese, shredded
3/4 cup bacon bits

Peel potatoes and boil until soft. Mash and whip with milk and cream cheese until smooth. For garlic filling, heat oil in a small pan and simmer garlic for 5 minutes or until soft. Fold in remaining ingredients to the potatoes.

Now, building the perogies. Roll out the dough nice and thin. We used a nice sized drinking glass to cut the dough into circles. If your dough is a little tough you may want to try re-rolling after you cut it into circles to get it thinner. Add about a tbsp. of filling and then pinch the edges closed with your fingers. We then recut the perogie with the cup along the edge we just sealed so they were nice and circular. Then press the edges together with a fork.

Once we had them assembled we placed them on a cookie sheet and put them in the freezer for 15 to 20 minutes before we bagged them and froze them so they wouldn’t stick together.

To cook, boil water and add perogies just long enough to thaw them out. Then cook in a frying pan on medium heat until dough gets nice and golden brown. Serve with sour cream.


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