Perogies

Perogies also spelled perogi, pyrogy, perogie, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, and pyrohy. Perogies are dumplings of unleavened dough first boiled, then they are baked or fried usually in butter with onions traditionally stuffed with potato filing, sauerkraut, ground meat, cheese, or fruit.

For New Years Eve I got together with some friends and we made a bunch of perogies.  Ruby was so kind to give me her mother-in-laws special Perogie dough recipe!!!  Thanks Ruby :)

Perogie Dough
6 cups flour
1/2 cup canola oil
1 tsp salt
2 1/2 cups hot water

1. In a large bowl mix together the flour and salt. Make a well in the center.          

2. In a separate bowl mix together the oil and warm water. Pour into the well of the dry ingredients.
    Knead dough for 8 to 10 minutes.   (or put all in kitchen-aid and mix with knead attachment :)
             
3.  Cover dough and let rest for 2 hours. Roll out, use a washed soup can to cut and fill as desired.    

          

Thanks Donna, Ruby & Takara!!

This is a great blog I saw with a bunch of different filling recipes check it out --->  http://perogie-pierogi-pyroghi.blogspot.com/search/label/filling

Make extra and freeze!