Granny’s Perfect Perogies!

Perfect Perogies thru and thru, from the tender yet slightly chewy dough to the silky potato filling flavored with crispy onion and cheddar cheese in a decadent BUTTER SAUCE that’s to die for…you better not miss this one!

Making Granny’s Perfect Perogies with my friend Kathy, her mom Irene and daughter Reilly is what being The Traveling Epicurean is all about! Tradition, passion and a scrumptious family recipe that’s been in their family for generations. You don’t have to be from Polish descent to incorporate this worth while tradition into your family holidays.

These perogies or polish dumplings have a paper thin dough made from flour, eggs and sour cream giving them a rich flavor and texture with a perfect amount of chew. We filled the perogies with a creamy potato mixure made with cheddar cheese & crispy onions. The crispy onions get caramelized in the butter sauce offering up an intense flavor that really puts them over the top! You will find yourself going back for another spoonful while creating these melt in your mouth bites. Oh my goodness, wait until you try your hand as these you’ll be hooked after the first bite.

This Granny’s Perfect Perogies show was initially to be published about a month ago but there were unforseen circumstances with my internal Mac HD. My hard drive disappeared one morning as I was getting ready to watch one last run thru of my edited show! So, I want to give kuddo’s to Genius Bar in New Haven because they are truly amazing and were able to recover the clips…Hallelujah! I hope you enjoy Granny’s Perfect Perogies II as much as we did taping it!

Here are some other delicious dishes you may want to try like my Homemade Pesto, Panzanella or New England Clam Chowder and lets not forget the Chocolate Meringue Pie for dessert!

Perogie Dough Ingredients:

• 4 cups flour
• 2 eggs
• 1/2 cup warm milk
• 1/2 cup sour cream

Perogie Potato-Cheese Filling & Butter Sauce Ingredients:

• 1- 5lb. bag Yukon Gold potatoes OR Russet potatoes , peeled & cut in 1/2  …use your fav!
• 2 sticks butter
• 3/4 cup whole milk
• 1 small sweet onion, finely chopped
• 4 oz. cheddar cheese, cut into small cubes
• 1 tsp salt

Directions:

1. Chop up 4 oz. of cheddar cheese and fine dice 1 small onion
2. Add Cheese and onion to 2 sticks of butter in a medium sauté pan and begin to melt
3. Bring to a low simmer and cook until cheese is melted and onions get to be rust in color and set aside but keep hot
4. NOTE: The cheddar cheese won’t melt into a smooth sauce but will be very soft for melting into the potatoes when you add this to the mixer bowl along with the milk
5. Peel Yukon potatoes and slice in 1/2
6. As you finish each potato place into a pot of salted, cold water
7. Bring potatoes to a boil and then simmer for 20 minutes, you may need to turn down heat so as not to boil over
8. INPORTANT: SAVE the WATER from the potatoes when you drain then for making the dough
9. Drain Potatoes and add to mixing bowl
10. Add 1 tsp. salt and 1/2 finely ground pepper
11. Then add in 2/3 of the butter-cheese-onion mixture
12. Turn mixer on med/high and blend until creamy
13. Set aside the remaining butter/cheddar sauce so as to pan fry the boiled perogies at the end
14. For the Perogie Dough:
15. Whisk eggs in a medium bowl
16. Add in sour cream and milk, then whisk until combined
17. Add this egg mixture to the flour and mix until the dough begins to come together with a spatula
18. Then knead until smooth by hand
19. Now roll out with a rolling pin until paper thin rooling from the center out
20. Next, cut out 5″ rounds
21. Begin to fill with a heaping tbsp of potato filling in the center
22. Fold dough over to make half moon shape and pinch the open edges to seal, see show
23. Drop 8 perogies at a time to boiling salted water
24. When the perogies float to the top they are done …Version I – Boiled only
25. Go thru all the stuffed perogies boling them first
26. Version II – you can pan fry them in the butter sauce that you previously set aside
27. They are amzing either way…enjoy!