Directions:
- Dough-.
- Mix dough ingredients together.
- You may have to add more liquid or flour to make the dough soft and somewhat sticky.
- Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
- The dough will be slightly sticky.
- Do not over-knead.
- Place dough in an oiled bowl.
- Cover and let rest for 30 minuets.
- Filling-.
- Cook onion in butter.
- Mix with potatoes, and add cheese while the mixture is still hot.
- You may substitute Cheez Whiz for the cheddar.
- Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
- Manufacturing-.
- Set a large pot of water to boil.
- Form walnut-sized balls of the filling.
- Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
- You will probably need to add flour as you roll.
- Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
- Place filling ball in center of dough circle.
- If the dough has a less-floury side, keep that side up.
- Fold dough over ball, and pinch edges to form a half circle.
- To prevent perogies with horns , I pinch at the top ( 90 degree mark ) of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
- You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
- Place several perogies in boiling water.
- Stir once, gently with a slotted spoon.
- Perogies are done when they float for a minute (this will take 2-3 minutes).
- Melt about 1/2 cup of butter or margarine in microwave.
- Rescue and drain the perogies with the slotted spoon.
- Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
- Cook, drain, and drizzle the other perogies in the same manner.
- *Platzkies (pronounced plutch-keys ): (The scrap dough is not tender enough to make into perogies, but make good dumplings by themselves.) Roll out scraps to approxamitely the same thickness as before.
- Add minimal flour, and handle dough as little as possible.
- Try to keep edges even.
- Cut dough with a knife into strips about 8 cm (3 inches) wide.
- Cut each strip into several triangles and/or squares.
- Cook strips in water until they float.
- Repeat draining and drizzling treatment as with perogies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.61 Kcal (2012 kJ) | ||
| Calories from fat | 190.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.13g | 33% | |
|---|---|---|---|
| Cholesterol | 56.51mg | 19% | |
| Sodium | 1401.31mg | 58% | |
| Potassium | 437.51mg | 9% | |
| Total Carbs | 56.66g | 19% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 16.01g | 32% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 3.3mg | 18% | |
| Calcium | 317mg | 32% | |
| Amount Per 100 g | |||
| Calories | 213.61 Kcal (894 kJ) | ||
| Calories from fat | 84.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 33% | |
|---|---|---|---|
| Cholesterol | 25.12mg | 19% | |
| Sodium | 622.81mg | 58% | |
| Potassium | 194.45mg | 9% | |
| Total Carbs | 25.18g | 19% | |
| Sugars | 3.34g | 30% | |
| Dietary Fiber | 2.53g | 23% | |
| Protein | 7.12g | 32% | |
| Vitamin C | 2.7mg | 10% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 1.5mg | 18% | |
| Calcium | 140.9mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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