7 ½ C. All Purpose Flour
2 Lg. Eggs
½ C. Vegetable Oil
2 tsp. Salt
2 C. Warm Water
- Beat egg, oil and water together in a bowl.
- Mix in flour and salt together in separate bowl.
- Knead dry and moist ingredients together until dough is soft, let stand in a bowl for 10 minutes to rest.
- Roll dough to 1/8 of an inch and cut with small cutter into circles.
- Take 1 teaspoon of filling put in the center of the dough, fold over and seal with your fingers.
- When they are pinched and look like a perogy, boil them in seasoned water and eat immediately with sour cream. You can also lay them out on a flat tray and freeze them. Once they are completely frozen, put them in a sealed bag and save them for another special day.
Make sure when you are rolling it out you do not use too much flour, the dough will not stick together and you will have an empty perogy when you cook them. When you are sealing the perogy, use the stickier side.
10 Medium Peeled Potatoes
1 C. Grated Medium Cheddar Cheese
½ C. Fried Onions
Salt to taste
- Boil peeled potatoes in seasoned water until soft.
- Fry your finely diced onions in a Fry in a pan with a bit of butter.
- Mix grated cheese, cooked potatoes & fried onions.
- Season with salt to taste.
It is best to mash potatoes when they are still hot so that the cheese can melt into the filling.
Recipe Dedicated to my Baba (Violet) and Mother (Christine).
Recipe makes approximate 15 Dozen. Ukrainians do not fool around when making a batch.
Enjoy, Dean Stefanic