Tberri
02-17-2004, 06:20 PM
Promised this recipe to Blackbear like...uh.......months ago!
SORRY ! Sue me.....
O.K. Here goes...
First boil some peeled diced potatoes with diced onions for the mashed potato filling....
You will need some grated cheddar cheese also 3/4 cup for 2-3 cups of filling.
The Dough....
3 eggs in large bowl...scramble, ad approx 1/2 to 3/4 cup of water.
(DON"T SKIP THIS STEP !!!) The water I mean!
Add little salt, little pepper...Just a shake or two from the shakers...
If you over-do on the pepper you'll be sorry!!!
Been there, done that.
Mix eggs, water, salt, pepper, with a wisk or fork...not a hand mixer...
Add 1 cup of all purpose self rising flour (No I don't care what brand, I'm not that anal....whatever was cheapest...ya know?)
Have a cutting board ready....rolling pin too!
Mix dough by hand....you will probably have to add some more flour...the dough should be soft an not too sticky....keep adding flour till it balls up and isn't stuck to your hands...
Divide in half....flour board, an pin an roll out to about 1/4 inch thick...
This is the sucky part...you will need a Perogie form to make the little suckers...found at cooking stores or they can be ordered...
Place circle of dough 1/2 over the form...with enough left over to flip over the form when you fill the pockets with the filling.
Back to the filling....remember the potatos...behind you on the stove!
Mash the cooked potatos just like for regular mashed taters...
Add the cheese....Wha-LA!!! the filling's done!
Put a spoonful in each pocket of the perogie form....fold dough in half an roll with rolling pin...this will seal the perogies....
Um....I forgot to mention you will need to have a pot of boiling water...to boil the perogies ...Damn...well...anyway...make sure the water is at a rolling boil an drop the puppies in...they're done when they float...stir them too or they'll stick to the bottom of the pot. Drain in colander, they'll stick to paper towels. freeze 12 to a bag.
Now...for those of you who think this is too complicated or time consuming, it's not...it takes about an hour to have enough perogies for dinner an for the freezer....really....peeling the taters for the filling is the lengthy part.
Anyone still reading....HEY! Where'd everyone go? the dough can be used for homemade noodles...just roll out an cut into pieces...large squares for dumpling noodles...smaller for like chicken soup....
I make chicken an gravy w/noodles...beef'n gravy...you can cook the noodles in the gravy if it isn't too thick...the flour on the noodles will thicken it up good!
The longer the noodles cook the softer an better they are...
Sorry...don't know how to get the perogie to seal if you don't have the form...will have to ask son's girlfriend's grandma as she's still making them The "old" way.
Damn...almost forgot! For dinner you defrost them...fry with sauted onions an butter....not margerine!! ( it's too late for the low-fat stuff by now anyway) Till they're golden brown...or kind of...don't go nuts.
The filling can be adapted....mushroom, onion, potato. cheese an tater.
whatever you want to stuff them with. Just don't over-stuff the filling as they'll explode when boiled an what a waste of time!
Happy Eating
SORRY ! Sue me.....
O.K. Here goes...
First boil some peeled diced potatoes with diced onions for the mashed potato filling....
You will need some grated cheddar cheese also 3/4 cup for 2-3 cups of filling.
The Dough....
3 eggs in large bowl...scramble, ad approx 1/2 to 3/4 cup of water.
(DON"T SKIP THIS STEP !!!) The water I mean!
Add little salt, little pepper...Just a shake or two from the shakers...
If you over-do on the pepper you'll be sorry!!!
Been there, done that.
Mix eggs, water, salt, pepper, with a wisk or fork...not a hand mixer...
Add 1 cup of all purpose self rising flour (No I don't care what brand, I'm not that anal....whatever was cheapest...ya know?)
Have a cutting board ready....rolling pin too!
Mix dough by hand....you will probably have to add some more flour...the dough should be soft an not too sticky....keep adding flour till it balls up and isn't stuck to your hands...
Divide in half....flour board, an pin an roll out to about 1/4 inch thick...
This is the sucky part...you will need a Perogie form to make the little suckers...found at cooking stores or they can be ordered...
Place circle of dough 1/2 over the form...with enough left over to flip over the form when you fill the pockets with the filling.
Back to the filling....remember the potatos...behind you on the stove!
Mash the cooked potatos just like for regular mashed taters...
Add the cheese....Wha-LA!!! the filling's done!
Put a spoonful in each pocket of the perogie form....fold dough in half an roll with rolling pin...this will seal the perogies....
Um....I forgot to mention you will need to have a pot of boiling water...to boil the perogies ...Damn...well...anyway...make sure the water is at a rolling boil an drop the puppies in...they're done when they float...stir them too or they'll stick to the bottom of the pot. Drain in colander, they'll stick to paper towels. freeze 12 to a bag.
Now...for those of you who think this is too complicated or time consuming, it's not...it takes about an hour to have enough perogies for dinner an for the freezer....really....peeling the taters for the filling is the lengthy part.
Anyone still reading....HEY! Where'd everyone go? the dough can be used for homemade noodles...just roll out an cut into pieces...large squares for dumpling noodles...smaller for like chicken soup....
I make chicken an gravy w/noodles...beef'n gravy...you can cook the noodles in the gravy if it isn't too thick...the flour on the noodles will thicken it up good!
The longer the noodles cook the softer an better they are...
Sorry...don't know how to get the perogie to seal if you don't have the form...will have to ask son's girlfriend's grandma as she's still making them The "old" way.
Damn...almost forgot! For dinner you defrost them...fry with sauted onions an butter....not margerine!! ( it's too late for the low-fat stuff by now anyway) Till they're golden brown...or kind of...don't go nuts.
The filling can be adapted....mushroom, onion, potato. cheese an tater.
whatever you want to stuff them with. Just don't over-stuff the filling as they'll explode when boiled an what a waste of time!
Happy Eating