5 from 1 vote
Small Batch Perogies
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
 
One of our family recipes for perogies! One of many, I hope that this one is the easiest for everyone to try!
Course: Main Course
Cuisine: Ukrainian
Servings: 36
Calories: 27 kcal
Ingredients
  • Filling
  • 3 cups of hot boiled potatoes
  • 1/2 cup old cheddar cheese grated
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • Perogy Dough
  • 1/4 cup hard margarine or butter melted
  • 1 1/4 cup of potato water save it from your potatoes!
  • 2 1/2 - 3 cups of flour
  • pinch of salt
Instructions
  1. Boil your potatoes and drain, reserving the water for the dough. Place the still hot potatoes into a bowl and mash together with the cheese, salt and pepper until the cheese has melted and hte potatoes are smooth. Set aside.
  2. Combine the margarine and potato water in a large bowl. Mix in the flour and salt until soft, slightly tacky dough forms. It should not stick much.
  3. Cover with a clean cloth and let rest for an hour.
  4. Flour your working surface then turn out the dough onto it. Sprinkle the dough slightly with flour. Roll out to a thin layer, slightly less than than a 1/4 of an inch. Cut out circles with a small soup can (this is the perfect size and it works amazing.)
  5. Place a heaping teaspoon of filling into the centre of each dough circle. Pinch the sides until sealed.
  6. Place on a baking sheet and freeze, when they are frozen fill up a freezer bag with them and freeze together.
  7. To cook, bring a pot of water to a boil then place perogies in the pot. Boil until they rise to the surface, then cook for two minutes more. Drain and toss with butter to prevent sticking..
Nutrition Facts
Small Batch Perogies
Amount Per Serving
Calories 27 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 38mg2%
Potassium 73mg2%
Carbohydrates 2g1%
Vitamin A 55IU1%
Vitamin C 2mg2%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.