A Polish Recipe For Perogies

I would hide underneath and try to sneak a few before they were cooked. I don't know why I liked them so much raw, they are much better cooked.

Dough

• 3 cups flour
• 1 teaspoon salt
• 3 cups boiling water
• 2 tablespoons margarine
• 1 egg
• 1 teaspoon baking powder

• 5 pounds potatoes (peeled, cooked and mashed)
• 1/2 cup cheeze whiz or grated cheddar cheese
• 4 cups dry cottage cheese
• 1 egg
• seasoning
• tops from 3 stalks of green onion (finely chopped)

Dough

In a large bowl combine the flour, salt, and water. Mix by hand until well mixed. Work in the margarine and allow to cool. Add the egg and baking powder. Knead well by hand, adding a little flour as needed until the dough is no longer sticky and feels smooth and soft. Cover and let sit for about 30 minutes. Divide the dough into 4 portions, work with one portion at a time, keeping the rest of the dough cool. Place the dough on a floured board and using a rolling pin, roll the dough out from the middle to the edges to make a flat sheet about 1/8 inch thick. If the dough starts to stick add a little flour to the board (too much will make the dough tough) and turn the dough over. Using a round cutter about 2 3/4 inches in diameter (a wine glass or empty tin can works well) cut the dough and lay the rounds on a cloth sheet without touching each other.

Make the filling.

The potatoes should be cooked and mashed the day before. Add the cheeze whiz to the potatoes when mashing. There should be no lumps in the potatoes and be very dry. Mix the rest while the dough is sitting. Crumble the cottage cheese until fine. Mix 1 egg into the cottage cheese and add seasoning to taste. Add the green onion and mix well. Mix into the mashed potatoes.

Using a teaspoon place a spoonful of the potato mixture in the center of a piece of dough, being careful not to get any of the mixture on the edges. Fold the dough in half and pinch the edges together tightly. Place the perogies back on the sheet and cover until ready to cook. When one portion of dough is cut and filled, roll out the next and repeat the procedure.

The perogies can either be cooked and eaten right away or frozen and cooked later. To freeze, place the perogies in a single layer on a sheet of waxed paper and place on a flat surface in the freezer. When they are completely frozen, place them in plastic bags until ready to use.

To cook, fill a larger pot 3/4 full of water, add 1 teaspoon of salt and 1 teaspoon of cooking oil. Bring to a rapid boil and place 2 dozen perogies in the boiling water. Cover and when the perogies float to the surface, boil uncovered for 3 minutes. Remove from the pot and rinse with cold water and place in a bowl with a little melted butter. Swirl around to coat with butter. Serve hot covered with diced, fried, onions and bacon, and sour cream.
This perogies recipe will make about 10 dozen.

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