For those who cherish family traditions and the rich tapestry of food that weaves generations together, here’s presenting Grandma’s Polish Perogies! A recipe that has traveled through time, tweaked with love, and passed down with pride. Whether you’re of Polish descent or simply a lover of heartwarming meals, this dish will be an instant favorite. Let’s embark on this culinary journey, taking cues from a recipe that speaks of love, history, and the magic of grandma’s touch.
For the Dough:
- 4 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons melted butter
- 2 tablespoons vegetable oil
For the Filling:
- 8 baking potatoes (preferably russets), peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- A pinch of onion salt (adjust according to taste)
- Salt and pepper, to taste
- Dough Dynamics:
- Start by mixing the flour and salt in a large mixing bowl.
- In another bowl, whisk the sour cream, eggs, egg yolk, butter, and oil harmoniously.
- Gradually blend the wet mix into the flour. Keep stirring until the mixture binds and forms dough.
- Cover this dough with a towel and let it rest for a serene 15-20 minutes.
- Filling Fundamentals:
- Boil the peeled and cubed potatoes in water until they become tender. This should ideally take about 15 minutes.
- Drain the water and while the potatoes are still piping hot, mash them.
- To this mashed mixture, add the shredded cheese, cheese sauce, onion salt, and season with salt and pepper. Blend well and set aside to cool down.
- Shaping the Perogies:
- Divide the dough into two equal parts. Roll out one section on a surface dusted with flour. Aim for a thickness that’s not paper-thin to avoid tearing, ideally between 1/8- and 1/4-inch.
- Using a cookie cutter or glass, cut out 3-4 inch diameter circles.
- Dab a little water on the edges of these circles and put a spoonful of the filling in the center. Fold these circles into half-moons, pressing the edges to seal. For a decorative touch, crimp the edges with a fork.
- Place these shaped perogies on a cookie sheet and freeze them. Once they’re frozen solid, you can transfer them to freezer bags or containers.
- Boil a pot of salted water. As it reaches a rolling boil, add the perogies, ensuring you don’t overcrowd the pot.
- Let them cook till they float on top, which is approximately 5 minutes. Ensure they don’t overcook, or they’ll turn soggy.
- Remove using a slotted spoon.
- Russet potatoes work best for this recipe due to their low water content.
- A heavy rolling pin is your best ally when rolling out the dough.
- Always cook the perogies from their frozen state; it reduces the chances of them bursting.
Grandma’s Polish Perogies isn’t just food; it’s an emotion, a memory, and a legacy! It’s a testament to the beauty of family recipes and the incredible flavors they introduce to our palates. Whether you’re making this for a family dinner or a special occasion, it’s bound to be a hit. Enjoy!
Spread the Love: If this recipe brings warmth to your table, do share it with your loved ones. After all, sharing is caring!