The Perogies are known for their dumplings with a tender dough as well as sweet fillings that are similar to ravioli. They are mostly boiled and then tossed in butter to be served. They are known well as a staple food in eastern European countries and much loved across the globe. In America, Americans love them much and they call these recipes polish Perogies. This food is one of the many fillings and especially in the summer months. I would make these Perogies as many times because they are a delicious and nutritious recipe. Let’s dive into our kitchen and prepare one for ourselves. Right here, right now you are going to learn how to make the best Perogies in a few minutes.
INGREDIENTS FOR BEST PEROGIES
- All-purpose flour (five cups)
- Salt (one teaspoon)
- Water (one cup)
- Softened butter (half cup)
FILL WITH THIS
- A four medium, peeled and cubed potatoes.
- Butter (2 tablespoons)
- Two chopped, the medium onions
- Five ounces of softened cream cheese
- Salt (half teaspoon)
- Pepper (half teaspoon)
ADD SOME INGREDIENTS FOR EACH SERVICE
- Chopped onion
- Butter (one tablespoon)
- Fresh parsley (minced)
GUIDELINES FOR BEST PEROGIES
- We are going to mix flour as well as salt into a food processor then we cover, pulse to blend them. We add some water, eggs, butter as well. After adding we cover and pulse until the dough forms some balls. If needed you will add one or two tablespoons of water or maybe flour. Cover your mixture for up to 30 minutes.
- In a large saucepan, we place some potatoes and cover well with some water. Over high heat, we allow them to boil. We cover and simmer until they are tender up to15 minutes. Sauté the onions in butter in the meantime in a large skillet and over the heat that is medium until the onions are tender. After they are well prepared, set them aside.
- In this step, we drain the onions, and over very medium heat, we stir potatoes until the steam is evaporated completely up to 2 minutes. Our next step is to press our potatoes through a strainer into a large bowl then we stir them in cream cheese, pepper, salt, and onion mixture. After that, we set them aside.
- We go back to our dough and divide it into 4 parts. On a floured surface that is light, we are going to roll one portion of dough up to a thickness of an eighth. Cut with a floured three-in biscuit cutter. At the center of each circle place two teaspoons of filling then ensure the edges are moistened with some water. Then we fold them into half and press the edges to seal. This process should repeat to the rest of the remaining parts.
- Over high heat, we are going to allow our Dutch oven water to boil and then add Pierogies in batches. We cook the Pierogies until the top appears tender up to 2 minutes then we remove with a slotted spoon. In a butter, we sauté four Pierogies as well as onion in a skillet that is large until they are lightly browned.