hennick-perogies 1.3 KB

  1. hennick perogies
  2. 5 lbs potatos
  3. 500g brick of Velveeta chees
  4. pepper
  5. 3 eggs
  6. 3/4 cup mazola oil
  7. 7-9 cups flour
  8. 1/4 cup cold water
  9. 2 cups boiling water
  10. The stuffing
  11. Cook the potatoes in boling water
  12. when soft but not mushy, drain the water and add velveta (that is the best cheese to use as it melts good) (i wonder if brie would also work)
  13. Mash up the cheese with the potatoes and add some pepper. Cool the potatoes and start making the dough.
  14. it comes melted already
  15. the dough
  16. Beat the eggs with corn oil.
  17. Beat in cold water then add the boling water
  18. old in to flour and knead it well
  19. Divide in to four equal parts so it is easier to work with.
  20. Flour the table or bread board to work on
  21. . Flour on your hands a bit and on the rolling pin.
  22. Roll out the dough.
  23. use a sharp knife to cut the triangles
  24. place a spoonful of potatoe on each perogie and pinch the sides to close
  25. You can wet your fingers to assist in helping the sides stick.
  26. Place perogies in boiling water to cook.
  27. Once they start floating they are pretty much cooked.
  28. Take them out individually and roll in melted butter--then eat.
  29. to freeze the perogies
  30. .place uncooked perogies on a cookie sheet covered in a clean tea towel
  31. in a single layer
  32. . Place in the freezer until mostly frozen ,
  33. then take them and put them in a plastic freezer bag or container.