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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 ½ cup water (room temp) may need to add more ¼ cup until dough comes together

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 5 minutes. Divide dough into 4 and wrap each with saran wrap and allow it to rest for 30 minutes. 3⅛" 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
1 ½ ¼ tsp. salt

Potato Filling (2) - Cottage Cheese
4 lbs. Russet Potatoes
3 tsp. salt
2 tbsp. sugar
1 lb. onions, diced and browned in butter
600g cottage cheese, dry curd
divide potato batch into two and add 20g dill

Boil the potatoes and then mashed in the cheese and salt. Measure 1 tbsp for each perogie.

Freeze perogies individually on a tray uncooked, then you can bag them in ziplock bag when frozen.

Bring a pot of water with 1 tsp. oil and ½ tsp. salt to a boil.

Boil perogies either fresh or from frozen until it floats to top.

Scoop out the perogies and pan fry on medium heat with a little butter until brown on both sides.

Serve with sour cream, bacon, browned onion, or green onion on the side.