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Recipe Name: Carole's Special Perogies- Jewish Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 30

2 Cup(s) All-Purpose Flour
1 Cup(s) Sour cream
1/4 Teaspoon(s) Salt
4 Potatoes, Up To 5 Cut Into
1/4 Cup(s) Margarine, 1/2 Stick 4
1/2 Cup(s) Shredded Cheddar Cheese, To
Salt, to taste
Pepper, to taste
1 Onion, sliced thin
Using a food processor or by hand, mix sour cream, flour and salt
together. Knead dough until smooth and not sticky. Let rest. For the
filling: Boil potatoes until soft; drain. Mash until smooth. Fry onion
in margarine until softened. Add warm mashed potatoes to
onion/margarine mixture. Season with salt and pepper and add shredded
cheddar cheese or if you prefer, add velveeta or sliced processed
cheese. To shape: Roll dough about 1/4 inch thick on very lightly
floured board. Cut 2 inch circles from the dough. Add a large
tablespoon of potato/cheese/onion mixture onto one half of the circle.
Fold over and crimp edges well so that it is the shape of a "pizza
pop." I find it easier to work with if I turn over the dough circle
and put the potato mixture on the floured side of the dough. Reroll
the scraps of dough. It rolls easily and is easily reshaped. To cook:
Boil about 2 quarts of salted water. Throw in about 12 perogies and
let cook until they rise to the top of the water- only a few minutes.
Drain and continue cooking the rest of the perogies. Notes: 1.
Depending on the size of the potatoes, you can have too much dough or
too much potato mixture or be just right. The dough is easily made so
you can make more up quickly if you need to. 2. Extra dough or potato
mixture can be refrigerated for a couple of days. 3. If you like, you
can freeze the perogies on a lined cookie sheet after boiling. Bag
them when frozen. 4. My favourite way to prepare the perogies after
the boiling or the defrosting is to fry them until golden brown with
onions. Serve with sour cream. Recipe by: Carole Walberg Posted to
JEWISH-FOOD digest by Bob & Carole Walberg <>
on Oct 20, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 77
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 6.2mg
Sodium: 59.9mg
Potassium: 79.3mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: <1g
Protein: 1.8g

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