Mix together 1 cup of flour with 2 eggs and the pinch of salt, ricotta
and sour cream to make a paste.
Work in the remaining 3 cups of flour until all incorporated into a
dough.
Let dough rest covered with plastic wrap for approximately 30
minutes.
Filling-
Boil potatoes until tender, drain and transfer to mixer bowl.
Mix until smooth, adding butter and cheese.
This should take approximately 1-2 cups of cheddar cheese, adjust
as needed while tasting. This filling should taste very rich as there is
only a small amount in each perogie, not taste like mashed
potatoes. Season with salt and pepper to taste, set aside when done.
Take approximately 1/3 of the dough and roll out in flour to very
thin, approximately 1/8 inch thickness. Basically as thin as you can.
If you have a perogie cutter, use this to cut out circles of the dough.
If not, you can cut it into squares approximately 3 inches square or
use something from your kitchen to cut out circles. Place a Tbs. of
filling into each circle and fold over to seal. Use the perogie crimper
if you have one, if not, simple use a fork dipped in flour to crimp
around the edges to seal it.
These freeze very well, lay on wax paper lined cookie sheet and
freeze for approximately 30-40 minutes uncovered in freezer, once
frozen solid, transfer to freezer bag to store.
To cook and serve-
Boil a large pot of water and place perogies either frozen or freshly
made into the water. Once they float, they are done. Approximately
3-4 minutes for fresh, maybe 8-10 for frozen.
If you wish to pan fry them at this point you can do that to give
them a crisp side in a non-stick fry pan.
Serve as you like with melted butter, sour cream, etc.
Originally Submitted
2/2/2015
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