|Perogie Dough (enough to wrap 2.5 lbs of potato)|
|5 cup (710g)||all-pourpose flour|
|½ cup (128g)||unsalted butter|
|½ tsp. (4g)||salt|
|1 ¾ cup (379g)||water (room temp)|
Mix flour and salt. Cut butter into flour using paddle attachment. Add 1 cup water then switch to dough hook. Slowly drizzle the rest of the water into flour mixture. Kneed for 3 minutes. Divide dough (1217g) into 4 and wrap each with saran wrap and allow it to rest for 30 minutes. 2¾" round cutter used.
|Best to make this ahead of time and refrigerated. It makes wrapping easier.|
|Potato Filling (1)- Cheddar|
|2.5 lbs.||Russet Potatoes|
|1 (230g)||Imperial Cheese|
|Potato Filling (2) - Cottage Cheese|
|4 lbs.||Russet Potatoes|
|1 lb.||onions, diced and browned in butter|
|600g||cottage cheese, dry curd|
|divide potato batch into two and add 20g dill|
Pressure cook the potatoes (20 min) and then mashed in the cheese and salt. Measure 1 tbsp (25g) for each perogie. 21g of dough.
Freeze perogies individually on a tray uncooked, then you can bag them in ziplock bag when frozen.
4 cheddar perogies is a serving.
376 calories, 53.2g carbs, 13.2g fat, 10.4g protein, 0.5g salt