Since this is a family favorite, it is only fitting that it is my first recipe. I have tried many variations of this recipe but I finally settled on this one. Yes it is labor intensive but it is a wonderful opportunity to get the family involved. Enjoy!
PEROGIES (Makes about 100 perogies)
FILLING:
Cube 6 large white potatoes and boil until soft. Mash and add 4 T butter and 4 T Cheez Whiz. Add salt, pepper, and onion powder according to your taste. Cool completely. It is a good idea if you make the filling the night before.
DOUGH:
3 1/2 cups lukewarm water
1/2 T salt
1 tsp vinegar
1/2 c. vegetable oil
7 1/2 cups flour (this may vary depending on moisture in the flour)
Knead for about 3 to 4 minutes. Dough should be soft and a little sticky. Cover and let rest for 1/2 hour. You will have to double this recipe to get 200 perogies.
Cut about 1/3 or 1/4 of dough and roll out. Do not roll too thinly or the potatoes will come through the dough when boiling. Cut out dough with a tomatoe soup can.
I use a melon baller to set the amount of potatoes I am putting in each perogy. If you have to stretch the dough only do it on the edges of the circle.
Put potatoes in the center of the dough circle and fold over. Then pinch the edges closed. I usually go over it twice to make sure it is sealed.
These can then be frozen or boiled. Boil the perogies for about 5 minutes, drain and add butter that has had onions fried in them.
Serve with sour cream and "Crunchies".
CRUNCHIES:
Chop up one large onion and add to 1/2 cup of margarine. Cover bowl and cook in the microwave until the onions turn a light brown. Watch carefully. Once the onions start turning a light brown take them out and mix them up. If you want them darker return them to the microwave for a few seconds. Strain "Crunchies" from margarine and put in a bowl. The margarine can be used to pour over the perogies once they have cooked. The "Crunchies" are sprinkled on individual servings not added over the cooked perogies. Enjoy!