Because seriously, if it's awesome, why WOULDN'T I want to share it with everyone? That just doesn't make sense to me... I'd rather EVERYONE could make amazing perogies, rather than trying to hoard it all to myself or "keep it in the family". More people can enjoy it this way.
- 6 cups of flour
- 1 500ml tub of sour cream
- 1/3 cup canola oil
- 1 cup hot water
- 1 egg
Mix sour cream, oil, egg, and water together first. Gradually add the flour as you mix together. By the last cup, you may need to manually mix and knead the dough. Place in a large bowl and cover with a damp towel. Let rest for approx. 30 minutes.
- 5-6 large red potatoes (the older the better. If it's growing sprouts, pluck those off and you're good)
- 1/2 cup milk (the higher the cream percentage, the better)
- 1/4 cup square of butter
- 400-500g block medium cheddar cheese
- Any seasonings you want like rosemary, garlic, onion, etc.
Peel and dice the potatoes. Throw into a large pot of boiling water. Cook until mashable. Shred the cheese while waiting. Drain and rinse potatoes. Melt butter in the pot, toss in potatoes, add milk and start mashing until creamy/whipped consistency. Add your spices as you mix and turn heat to medium so as not to burn. Mix in cheese. taste test until the filling tastes how you want. Once mixed, turn off stove and take off heat.
Dust your counter/work surface with flour and take a section of dough, keeping the rest covered in the bowl to avoid drying out. Roll your section of dough very thin... approx 1-2mm thick. The dough will turn elastic as you roll it, but keep going. In the end, you should be able to see the filling colour through the dough. Use a small juice cup to cut circles out. Take the circle and put a small amount of filling in the center. Fold the dough over in half, squishing from the center to the edges to get the air out to prevent the perogies floating too soon during cooking. Press the edges tight as you seal them - run a finger wet with water over the edge if it's not sticking well. Make sure there are no holes, or the perogie will fall apart when cooking.
Boil a small pot of water and add the perogies until they float to the top. Scoop them out and place them in a colander, and rinse with cold water to stop the cooking process. Line a baking sheet with parchment paper and lay perogies on top to place in the freezer. Let freeze overnight and put into ziplock bags until you want to eat them.
Boil water and drop frozen perogies into it (this can also be done immediately after making them if you want to eat right away). Keep water boiling until they float to the surface. Keep boiling for about a minute after they've started floating and scoop them out. Place in a bowl or pot and scoop some butter or margerine on the perogies and mix around... usually easiest by just grabbing the pot and swishing them around. Serve with sour cream or topping of your choice. For added awesome, cook and chop up bacon into small bits and grill some chopped onion to mix with perogies.