Make these ahead of time for convenience
and ease in serving. This recipe includes freezing instructions.
6 tablespoons butter
2 cups shredded cheddar cheese (8-ounces)
2 cups shredded mozzarella cheese (8-ounces)
4 to 6 strips bacon, cooked and crumbled (optional)
Salt and pepper to taste
To prepare filling: Peel and cut potatoes
into cubes. Boil until tender. Reserve cooking water for dough.
Meanwhile, saute onion in a butter; set
aside to cool to lukewarm.
Mash potatoes and place in medium-sized
bowl. Add onion with the butter, cheeses and bacon; season to
taste with salt and pepper and mix well. Set aside.
2 1/4 cups reserved potato water, cooled
to lukewarm
2 eggs
6 tablespoons vegetable oil
6 to 7 cups all-purpose flour
1 1/2 teaspoons salt
To make dough: Combine potato water, eggs
and oil; mix well.
Combine flour and salt in a large bowl,
make a well in the center. Pour water/egg mixture into well and
stir until mixture is smooth.
Turn dough out onto a lightly floured
surface and knead several times.
Place dough in well-greased bowl, turning
dough once and cover. Let rest for at least 20 minutes to 2 hours.
On a lightly floured surface, roll dough
out to about 1/8-inch thickness. Cut dough into circles with
a large biscuit cutter or coffee mug. Fill with about 1 teaspoon
of potato mixture. Pinch edges together so the seam is secure.
Place on baking sheets lined with waxed
paper and freeze. Once frozen, place in a large zipper-style
plastic bag to store.
To cook perogies bring a large cooking
pot of water to boil. Remove perogies from freezer once the water
has come to a full rolling boil.
Cook perogies in batches of 6 to 8 in
boiling water. They are done when they rise to the water's surface.
Drain well and place in a serving bowl. Drizzle with melted butter
and sprinkle with chopped chives, if desired, and serve. Perogies
also go well with sauteed onions and sour cream.
Note: Perogies can be fried or deep-fried.
clipped from: www.cooksrecipes.com