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- hennick pierogi
- 5 lbs potatos
- 500g brick of Velveeta chees
- pepper
- 3 eggs
- 3/4 cup mazola oil
- 7-9 cups flour
- 1/4 cup cold water
- 2 cups boiling water
- The stuffing
- Cook the potatoes in boling water
- 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)
- Mash up the cheese with the potatoes and add some pepper. Cool the potatoes and start making the dough.
- it comes melted already
- the dough
- Beat the eggs with corn oil.
- Beat in cold water then add the boling water
- old in to flour and knead it well
- Divide in to four equal parts so it is easier to work with.
- Flour the table or bread board to work on
- . Flour on your hands a bit and on the rolling pin.
- Roll out the dough.
- use a sharp knife to cut the triangles
- place a spoonful of potatoe on each perogie and pinch the sides to close
- You can wet your fingers to assist in helping the sides stick.
- Place perogies in boiling water to cook.
- Once they start floating they are pretty much cooked.
- Take them out individually and roll in melted butter--then eat.
- to freeze the perogies
- .place uncooked perogies on a cookie sheet covered in a clean tea towel
- in a single layer
- . Place in the freezer until mostly frozen ,
- then take them and put them in a plastic freezer bag or container.
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