Monday, February 15, 2010
Alright so making perogies isn't as hard as you might think. It just takes a while. There are a lot of steps to this recipe. But the good thing is that it make a bunch and it is freezable!
You will need:
Lots of time
Rolling pin or bottle with plastic wrap or pasta maker
Round cookie cutter
3 cups Sauerkrat
4 cups flour
Water- to cook perogies
1)Peel and dice potatoes
2)Cook potatoes in boiling water
3)While potatoes are cooking put the flour on a flat surface. Make a well in the center. Crack eggs in center,slowly using your hand incorporate the flour and eggs together. Kneed the dough for 3-4 minutes, you may need to add extra flour if the dough is to sticky. Wrap the dough in plastic wrap and place in the fridge.
4)Drain the potatoes
5)Put the potatoes back in the pot and mash.
6)Add sauerkraut and combined
8)Take the dough out of the fridge and cut into quarters
9)Using a rolling pin, bottle or pasta maker roll out dough. Until it is about 1/16 of an inch.
10)Take the cookie cutter and make as many circles as possible out of the dough.
11)Spoon some filling onto the center of the circle.
12)Damp around the edge of the dough.
13)Fold the circle in half width ways, make sure you press out all the air. If there is air inside the it may puff up when cooked.
14)Repeat until all the dough and filling is used.
15)Bring water to a boil, add salt
16)Put some perogies into the boiling water, do not overcrowd the pot.
17)In a saute pan, melt butter
18)When the perogies are cooked they will rise to the top. Put cooked perogies in saute pan with butter. Cook for several minutes.