Source: Rose Marie Doliska
Region: Ukrainian
Rating: 10/10
Boil potatoes in salted water. Reserve water. Drain. Put potatoes back on stove (element off) to evaporate excess water. Mash together with cheese and pepper. Cool.
Combine potato water, milk, oil, flakes and salt. Add flour. Mix well. Knead. Divide dough into 4 pieces and work with one piece at a time. Keep the remaining dough wrapped in saran. Roll out on well-floured board to ¼ inch thickness (approx). Cut into strips, then squares (or circles by using a glass or coffee cup). Roll filling into 1-inch balls. Place in center of cut dough. Fold over end to end. Pinch and secure by pinching. Place perogies on floured wax paper-lined cookie sheets. Makes 10 dozen.
Storage: Freeze first separately on waxed paper, then put into plastic freezer bags.
Cooking: Bring large pot of salted water to boil. Drop in carefully and drain when they float to the top. Gently combine with onions that have been cooked in butter. Serve with sour cream or plain.
Ingredients
Directions
Boil potatoes in salted water. Reserve water. Drain. Put potatoes back on stove (element off) to evaporate excess water. Mash together with cheese and pepper. Cool.
Combine potato water, milk, oil, flakes and salt. Add flour. Mix well. Knead. Divide dough into 4 pieces and work with one piece at a time. Keep the remaining dough wrapped in saran. Roll out on well-floured board to ¼ inch thickness (approx). Cut into strips, then squares (or circles by using a glass or coffee cup). Roll filling into 1-inch balls. Place in center of cut dough. Fold over end to end. Pinch and secure by pinching. Place perogies on floured wax paper-lined cookie sheets. Makes 10 dozen.
Storage: Freeze first separately on waxed paper, then put into plastic freezer bags.
Cooking: Bring large pot of salted water to boil. Drop in carefully and drain when they float to the top. Gently combine with onions that have been cooked in butter. Serve with sour cream or plain.