🥫 Pierogies Recipe - Potato And Cheese Perogy Recipe - Glen & Friends Cooking

🥫Stuff In Our Cupboard Pierogies Recipe. In this time of Global Pandemic, with a virus keeping us all at home inisolationn, or social distancing - these pierogies are an easy meal that uses simple ingredients that you probably already have in your cupboard. Easy to make, inexpensive to make, filling, almost depression era simple cooking.
Doesn't matter what you call these: perogie, pirogi, pirohy, pyrohy, varenyky, peroge, perogy... they are great.

Ingredients:
Dough:
2 eggs
5 mL (1 tsp) coarse salt
125 mL (½ cup) water
15 mL (1 Tbsp) butter
500 mL (2 cups) flour (approximately)

**Filling:
2 small potatoes cubed (about 300g)
Cheese, grated or cubed (about 75g)
1 small shallot or part of an onion
15 mL (1 Tbsp horseradish)

**You need about 250 mL of filling for this amount of dough, whatever you choose

Method:
Beat the egg with the salt, melted butter and water.
Stir in the flour until a stiff dough is formed; turn out on a floured countertop and gently knead until smooth.
Wrap tightly and set aside in the fridge for an hour - 2 days.
Cook the potatoes in salted water with the shallot and horseradish.
Drain and then mash with the cheese, set aside to cool and firm up.

On a lightly floured surface roll out the dough as thin as you can (within reason).
If the dough snaps back or shrinks again after rolling cover and let rest a few minutes before rolling again.
Use a 2-3” round cookie cutter to cut out rounds.
Fold over the dough and pinch closed - a little water around the edge of the dough may help.

These may be frozen for cooking later.

Drop into a pot of boiling water, when they float to the top they are cooked.

You can serve just boiled with a little butter or sour cream, or you can fry them to crisp up the outside.

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