Pierogi or perogy BIG batch
Group effort for 200+- pierogi
Made in Sept 2020 on Linda's birthday.
DOUGH
6 cups milk, heated but NOT scalded
16.5 cups flour, all purpose
5 tbsp sour cream
3/4 cup melted butter
6 egg yolks
3 tsp sugar
1 tsp salt
FILLING: All dressed combo
9 large russet baker-type potatoes, mashed
2 cups dry cottage cheese, mashed w/ fork
2 cups McLaren's Imperial sharp cheddar, break up w/ fork or grate
1 1/2 - 2 cups grated old cheddar
dill, chopped. Use lots
1 1/2 cups onions, chopped & sauted in butter
salt & pepper
6 cups milk, heated but NOT scalded
16.5 cups flour, all purpose
5 tbsp sour cream
3/4 cup melted butter
6 egg yolks
3 tsp sugar
1 tsp salt
FILLING: All dressed combo
9 large russet baker-type potatoes, mashed
2 cups dry cottage cheese, mashed w/ fork
2 cups McLaren's Imperial sharp cheddar, break up w/ fork or grate
1 1/2 - 2 cups grated old cheddar
dill, chopped. Use lots
1 1/2 cups onions, chopped & sauted in butter
salt & pepper
DOUGH
Combine all in a large bowl, knead until smooth ball. Let rest for 20 min. Using a pasta roller machine helps speed this up.
FILLING
Combine all
Makes approx 200 pierogies
Combine all in a large bowl, knead until smooth ball. Let rest for 20 min. Using a pasta roller machine helps speed this up.
FILLING
Combine all
Makes approx 200 pierogies