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Perogies
Servings:
5
dozen
Author:
The Gourmet Housewife
Ingredients
Filling:
5
lbs
potatoes
peeled and cubed
1
large onion
chopped
1/2
cup
butter
milk
salt & pepper
Dough:
4
cups
flour
1
tsp
salt
1/2
cup
butter
2
beaten eggs
2
cups
milk
Instructions
Filling:
Boil potatoes until fork tender. Drain.
Sauté onions in butter until soft and translucent.
Add butter and onions to potatoes along with milk, salt and pepper (and extra butter if needed!). Whip until smooth.
Dough:
Rub flour, salt and butter together until crumbly.
Add eggs and enough milk to moisten the dough. The dough should resemble homemade pasta dough - soft, but slightly firm.
Knead dough well for a few minutes. Place in a floured bowl, cover, and let rest for 30 minutes.
On a floured surface, roll dough out and cut into circles.
Fill circles with about a tablespoon of prepared filling and pinch. (Here's a great
how-to
video
.)