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Julie Van Rosendaal: Perogies

Julie Van Rosendaal continues her food and music mash-up series by talking to Kenna Burima and making some perogies.
Aunt Zonia's Famous Perogies
6 cups flour
1/2 cup cooking oil
Rub some salt with oil and flour just like you are making pie crust.
Put cold ice water, about 3 cups, until it is the texture of bread dough.
Put to rest overnight or at least an hour.

Take dough and make into four portions.
Work with one portion at a time.
Whole recipe makes 10 dozen.

Filling:
Mashed potatoes
Cheddar cheese
Cheese Whiz (not too much)
Cottage cheese dry curd

Use a jar or cup to cut out dough.
Pinch corners and don't fill too full.
When cooking, do not get them cooking at a rolling boil or they will break apart.
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