Damummis
Microfarmer
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- Jun 18, 2009
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Why has it taken me SO long to find this thread. Time to revive it, aye? I am a quarter Polish. I have started to become familiar with those roots only recently. The other 3/4th is Italian.
Perogies are one of my favorites. Another use of the pasta maker.
I use a sour cream dough. Yum.
Dough
2 1/2 C Flour
1/2 t salt
1 egg
1/2 C sour cream
1/4 C butter, melted
I use my Kitchen Aid with the dough hook. Sometimes you might have to add water. A little at a time.
Filling
1 lb potatoes cooked tender
1/4-1/2 cheese, your choice grated
2T butter melted in a skillet or bacon fat
2 small onions finely chopped
I throw everything in a skillet and saute it up. You can add what spices you want, some shredded cabbage, ground meat or what you have a hankering for.
Roll out dough as thin as you can. Use a round cutter to cut out perogies. Fill, wet edges and seal. Boil until they float and a minute or two more.
I love making perogies because they are never the same.
Perogies are one of my favorites. Another use of the pasta maker.
I use a sour cream dough. Yum.
Dough
2 1/2 C Flour
1/2 t salt
1 egg
1/2 C sour cream
1/4 C butter, melted
I use my Kitchen Aid with the dough hook. Sometimes you might have to add water. A little at a time.
Filling
1 lb potatoes cooked tender
1/4-1/2 cheese, your choice grated
2T butter melted in a skillet or bacon fat
2 small onions finely chopped
I throw everything in a skillet and saute it up. You can add what spices you want, some shredded cabbage, ground meat or what you have a hankering for.
Roll out dough as thin as you can. Use a round cutter to cut out perogies. Fill, wet edges and seal. Boil until they float and a minute or two more.
I love making perogies because they are never the same.
