Perogies (Pyrohy / Vereniki )...by Jack Burkart

Perogies (Pyrohy / Vereniki ).....The Best Ever !!!
This recipe makes 4 dozen perogies. We always double the recipe and freeze them so you have them on hand when you want them.
Shot 1:
Gather ingredients:
Dough:
3 C flour
1 Tbsp. extra virgin olive oil
1 tsp. salt
1 egg, beaten
1 C warm water
Filling:
2.5 lbs potatoes
1 1/2 Tsp. salt
150 g sharp old cheddar cheese, shredded
1/2 Tbsp. butter
1/8 C milk
Filling variations: Mix cheese, potato, home made bacon bits and onions..
Mix cottage cheese, egg and onion
Mix sauerkraut and bacon bits together.
My aunts also used fruit as filllings...especially prunes.



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Shot 2:
Peel, wash and cut potatoes. In a large pot, boil potatoes with the salt until done. Remove from the stove & drain.
Then add the butter and milk and roughly mash. Add cheese in 1/4 portions and mash. Mash until cheese is well incorporated and the filling is lump free and very smooth.
Set aside with top on until cool.
Make the dough while the potatoes are boiling.
Mix flour and salt in a large bowl. Make a well in the middle.
Beat the egg in a smaller bowl. Add water and olive oil. Mix well.
Pour the egg mixture into the well of the flour mix. With a large spoon, mix together until a dough forms. Then place dough on the counter or a board and knead until its smooth.... 3 – 4 minutes.
Divide the dough into 3 pieces and cover until you use it.



Shot 3:
Roll out dough, 1 piece at a time. Roll to approx. 1/8” thick. Cut into 3 x 3” squares. Place a tbsp. of filling in the center of the square. And pinch edges closed. (If you are using a perogie maker, then place the piece of dough over top, place 1 tbsp. of filling and close. pinch the extra dough off edges)
Place completed perogies on a floured sheet pan.






Shot 4:
Boil a large pot of water. Add the perogies and boil until they rise to the top. Remove and drain.
*** Boil as many as you plan to eat and you can freeze the rest. Or fry left overs the following day. We love them fried the next day !!.








Shot 5:
Top perogies with melted butter, sautéed thinly sliced onions and bacon bits and serve with sour cream.
Enjoy !!!!