Tasty Thursday: Perogies

Dough Ingredients:

2 cups flour

1 tsp. salt

1 egg

2/3 cup water

Dough Directions:

In a descent sized bowl (I recommend using glass as they are easier to clean) combine the flour, salt, egg, and water. Mix it all together to form the dough. You will more than likely end up using your hands, so coat your hands in flour so less dough sticks to your hands. Once your dough is formed, set aside.

Now, you can fill your perogies with pretty much anything you can think of.

Filling Ingredients:

7 large potatoes

3 cloves of minced garlic

2 T. of butter

1 cup milk

1 1/2 cups sour cream

2 T. minced rosemary

2 T. minced thyme

2 tsp. salt

Filling Directions:

Peel and cube the potatoes. Bring the potatoes to a boil in a large pot. Cook for about 15 minutes. Drain and then mash the potatoes. Add the rest of the ingredients and mix well. You want this to be as creamy as you can for the perogies. If there are a few chunks here and there it’s not a big deal. Just do your best.

Now, to make the perogies. Roll out your dough and either use a circle cookie cutter or a glass to cut out circles. Grab a circle of dough and make it form a bowl in your hand. Then, add a spoonful of filling and close it. It will make a crescent. You want to pinch all along the edge to make sure it is closed. Then, add it to a pot of boiling water on the stove. Once it floats, it’s done. Repeat this for the remaining dough and filling. I generally add 3 at a time.