Homemade Perogies with Sauteed Onions
By: Angela LeMoine
Published: Monday, January 7, 2013 - 7:22am

Ingredients




For the dough
2 cups flour
1 tsp salt
1 egg, lightly beaten
1/2 cup sour cream
1/4 cup butter, softened and cut into small pieces
For the Filling
3 medium potatoes, peeled and large dice
1/2 cup shredded cheddar cheese
2 tsp garlic powder
1 Tbsp butter
3 Tbsp milk
sliced scallion
salt and pepper
To Serve With
2 large onions, sliced
olive oil

Preparation

1 For the dough... In a large bowl mix together the flour and salt.  Add in the egg and stir to incorporate. Add in the sour cream and butter. Using a rubber spoon, mix until just combined. 2 Remove the dough from the bowl and knead by hand for approx 5 minutes, until combined, and some of the stickiness is gone.  Form into a ball. 3 Wrap in plastic and place in fridge overnight. 4 For the filling... Boil the potatoes until cooked. Drain and place the potatoes back into the pot. 5 Add in the remaining ingredients as well as salt and pepper to taste. Mash until relatively smooth, some small chunks are just fine. 6 Assembly time! Remove the dough from the fridge and cut into 2 pieces. Roll out the dough to about a 1/4 of an inch thick. 7 Using a glass, approx 2-3 inch,  press out circles. The remaining dough can be gently kneaded back together and rolled back out. One thing I did notice is that it was helpful to let the dough rest a few minutes after kneading, it rolled out much easier. 8 Place a small spoonful of the filling on the rounds. Get a small bowl with water and using your finger rub one side of the circle with water. Fold over to create a crescent shape. Using a fork press the ends to ensure the seam is sealed. I pressed with the fork on both sides to make sure that nothing was going to open up on me after all the work. 9 In a pot of boiling water, cook the perogies in a few batches just until they float to the top. Place on a lightly oiled baking sheet. 10 The onions are super simple. Toss the sliced onions into a large sauté pan, over medium heat, with some olive oil, salt and pepper. Cook until golden and softened. 11 Right before serving I browned the perogies in a few batches. Toss the boiled perogies into a large sauté pan with just a few drizzles of olive oil and lightly brown on each side. Toss with the onions and ENJOY!!!

About

There are certain things that are just worth the extra work, I think these homemade perogies is one of those things! I had found a recipe on Little Mommy, Big Appetite and tweaked it just a bit. The dough is prepped the day before and the result is amazing! The dough is so tender and not too bad to make either! These are a little time consuming, well the assembly part, but they were such a huge hit when I served them! The filling is delicious as well and I served the perogies with sautéed onions. 
This recipe is perfect as an hors d'oeuvre or for a Football Sunday gathering!

Comments:
Ginger

There is no cheddar cheese in perogie.  You do not brown perogie in olive oil.  You should be ashamed.  Potato Perogie is always served with sauteed onion, sour cream and applesauce.  No oilve oil is used in Polish cooking.  Where is the dill?