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Perogies (Pyrogy) Recipe

   
 

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     Perogies (Pyrogy)

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 Cups Flour
1 Teaspoons Salt
2 Cups Water
2 Tablespoons Oil
Dry Cottage Cheese Curds mixed with Eggs
Can use Mashed Potato/Sauerkraut instead of Cheese
 
also Potato/Onion, Potato/Kraut or even Potato's with grated cheese or Cheez Whiz.
Jam such as Strawberry or Raspberry may also be used

Instructions
Granny Borsuk used Cotage Cheese in her recipe. Add Water, Oil, and Salt to the Flour and stir until dough holds together. Turn out on a floured board and knead until smooth, adding Flour as needed, usually about another cup of Flour will be needed.
Roll dough very thin at 1/8th of an inch thick. Cut dough with a 3 inch cutter. Place 1 Teaspoon filling in center, fold over and seal edges well. Lay out on baking sheet and refrigerate or freeze.
Cook in slow boiling water until they rise to the top, be careful to cook in slow boiling as raging boiling may break apart the Pyrogy.
One version is to next fry them in a frying pan with a little Bacon and Onion. However you can serve them right after boiling.
Serving Suggestions
Top with Sour Cream and enjoy. you can also and add some Green Onions for color.


Originally Submitted
7/11/2013





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