Perogies - Assembly and Cooking
Perogies - Assembly
1 batch perogy dough
1 batch perogy filling
On lightly floured surface, roll out one of the quarters of dough at a time
into 17-inch circle. With dry pastry brush, brush any excess flour off
dough. Using 3-inch round cutter, cut dough into circles. Reroll scraps and
reuse; they will be slightly less tender but still good.
Place rounded 1 teaspoon filling in centre of one half of each circle. With
different pastry brush, brush edges lightly with water. Fold dough over
filling to form semicircle; pinch edges together firmly to seal. If
desired, crimp by hand or with a perogy crimper. Arrange on wax paper
covered cookie sheet.
Use right away, store in refrigerator for up to 24 hours covered with wax
paper or freeze in single layer, then bag in airtight containers.
Contributor: Canadian Living Magazine
Yield: 7-1/2 doz. perogies
Perogies - Cooking
36 perogies
2 tablespoons butter
1 medium onion; thinly sliced
sour cream
In large pot of boiling water, cook perogies, in batches and stirring to
prevent sticking, for 3 to 4 minutes for fresh, or 5 to 6 minutes for
frozen, or until perogies float to the top. With slotted spoon, transfer to
colander to drain.
Meanwhile in large heavy skillet, melt butter over medium heat; cook onion,
stirring occasionally, for 5 minutes or until golden. In batches, add
perogies and cook, tossing to coat, for about 3 minutes or until lightly
golden and heated through. Serve with sour cream.
Contributor: Canadian Living Magazine
Yield: 4 to 5 servings
Source: rec.food.recipes
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