Grandmas Boos Perogy Dough
5 cups all-purpose flour
2 teaspoon salt
6 large eggs
3 Tbsp canola oil
2 teaspoon salt
6 large eggs
3 Tbsp canola oil
1 cup ice cold water (added a little at a
time)
In large mixing bowl place flour and salt and mix well to ensure salt is well incorporated into flour (I use a whisk to do this).
Using a dough hook turn on to
medium-low speed setting and add 1 egg at a time until all 6 eggs are mixed
in. Add oil and continue to mix.
In large mixing bowl place flour and salt and mix well to ensure salt is well incorporated into flour (I use a whisk to do this).
The mixture should start to take on a
crumbled texture. Add a couple of ounces
of water at a time and mix well. Add
enough water to get the dough to form a firm ball, when it pulls away from the side of the bowl knead it for 4 minutes longer.
Once the dough has finished kneading in the bowl turn it out onto
a floured work surface and knead by hand for at least 5 minutes. The surface of the dough will
become smooth when it is ready.
Once kneading is complete, coat dough
with a little oil, wrap in plastic wrap and place in fridge. Refrigerate dough for at least 4 hours before
using in your favourite recipe. This dough also makes great noodles for soups and
other uses like stroganoff. Yummy!
When using this dough it should be a soft and pliable dough that will shrink slightly as you roll it out between rolls until it has
been worked well with the roller.
Roll out the dough to about 1/8" thickness, then begin making some magic.
Roll out the dough to about 1/8" thickness, then begin making some magic.
Cheddar Cheese and Potato Perogy
Filling
3 lbs potatoes, peeled, cooked and mashed (russets are best)
1 ½ lbs shredded sharp or old cheddar cheese
1 tsp salt
½ tsp pepper
Mash potatoes and add cheese to the
hot mashed potatoes, add salt and pepper. Mix well. Set aside to cool.
Divide dough into 4 pieces and roll
one piece at a time.
Roll to 1/8” thickness.
Roll to 1/8” thickness.
Use thin rimmed glass or round cutter (we use a Perogy zipper!) to cut circles out of the dough.
Place 2 Tbsp filling on each round.
Lightly moisten edge of one half of dough with water; pinch edges together to seal and crimp.
Place on cookie sheet lined with parchment paper; Repeat with remaining portion of dough.
Lightly moisten edge of one half of dough with water; pinch edges together to seal and crimp.
Place on cookie sheet lined with parchment paper; Repeat with remaining portion of dough.
In large pot of boiling salted water,
cook perogies, in batches, for 4-5 minutes or until they float to top, stirring
gently to prevent perogies from sticking together or to bottom of pot. With
slotted spoon, remove to colander to drain.
To serve after boiling, fry a
few strips of bacon that have been minced fine before cooking, once fat starts to
render toss in 1 large onion that has been minced fine, cooking until
bacon is crisp and the onions are caramelized. Remove from pan and set aside.
Do not remove the bacon fat from the pan. Add the perogies and cook until all wonderful pockets of heaven are cooked slightly brown. Once browned you can either serve them straight up with the fried bacon and onions on the side or top the perogies with the bacon and onion mixture and toss gently. Your choice!
Serve with sour cream and enjoy!
Do not remove the bacon fat from the pan. Add the perogies and cook until all wonderful pockets of heaven are cooked slightly brown. Once browned you can either serve them straight up with the fried bacon and onions on the side or top the perogies with the bacon and onion mixture and toss gently. Your choice!
Serve with sour cream and enjoy!
Snowy Palms Resort