Pulver Perogies - CMP

9 cups of flour

1 stick of margarine

3 eggs

3 cups of water

2 tbsp salt

 

Throw the whole thing together and beat it to death. When it feels like silk, it's ready. To make life easier, cut into 9 portions, wrap in plastic wrap, and refrigerate.

 

(Cheat Tip: Kitchen Aide mixer dough hook)

 

 

5 lbs. of potatoes, cooked and mashed

5 lbs. fried onions

2 bars of farmers cheese

1 bar cream cheese

1/2 bar cheddar cheese

lots of salt and pepper

 

Mix well and refrigerate.

 

 

Use small portions to work with. Keep the rest in the refrigerator.

Roll out the dough on floured surface.

Cut out circles with a glass or use a special peroghy cutter (Our's was made by Darrin's grandfather, but he died in 1988, so you're on your own.)

Once you have your circles, make sure they are not too thin or too fat.

Stretch out the circle of dough by hand. Use one heaping teaspoon of filling and place in the center of the circle.

Pinch edges of dough together with flour to form crescent. Repeat pinching all the way around once again.

Lay finished perogies on cookie sheet lined with paper towels.

Keep going until the sheet is full. Cover with lightweight towel as you go or else the dough will get hard.

 

 

 

Get one BIG pot of boiling water with oil and salt in the water. Throw them in one by one. Stir only once. When they rise to the top, take

them out with the Holy Scooper. (You probably don't have one of these, so use a slotted spoon.) Put them into cold water in the sink. Drain in colander

and put them in a large pan pan loaded with margarine.