4 cups flour
1 Tablespoon Salt
1 egg beaten foamy in a 2 cup measuring cup.
2-3 tablespoons oil added to egg.
Bring warm water up to 2 cup mark. Beat the mixture.
Add gradually to flour and salt. Mix and knead until like a bread dough. Place on floured counter with bowl over top for about ½ hour. (Make this first or while others are preparing the potato mixture.) Add more flour if necessary.
I am thinking to make three batches of this dough. For sure two batches, but three would be nice.
Chop 5 large onions
Add to 4 - 5 heaping tablespoons of hot lard, approximately 1 cup.
Cook the above until JUST transparent on med-low heat…they will continue to cook in the hot lard.
You want to caramelize the onion though, that is where the flavor comes from.
Remove from heat.
Boil 20 potatoes in slightly salted water to the point where they are ready to mash.
Drain and mash.
Add ½ to 2/3 of the onion mixture to the mashed potatoes.
*(if you would like to add cheese to half the potato mixture, buy a block of Velveeta or Sharp Cheddar cheese. cut cheese up into small half inch blocks and add to the hot mashed potatoes. The cheese will melt as you mix them together. Some traditional cooks, strict to past traditions may think "NOPE" but so good if you like cheesy perogies)
** (If you would like to make sauerkraut perogies, buy a container of homemade sauerkraut from a European Deli such as Messinger Meats in Red Deer or make your own and have handy. Be sure to drain liquid out of the sauerkraut for a day prior to making perogies. Add a teaspoon amount of the dry-ish sauerkraut and pinch perogy dough as you would with potatoe mixture.)
Assemble the Perogy
Roll out the dough thinner that pie dough crust. Cut with a knife into squares or with a large round glass.
Cover with a cloth as assembling to prevent the rolled out dough from drying.
With each square or circle of dough, place in your palm of hand, fill with either a heaping teaspoon of potato mixture or an average tablespoon of mixture.
Fold dough over and pinch ends together.
Add to make my Mom laugh, "pat, pat, pat" the edges.
Set aside to boil fresh or place on floured cookie sheet and freeze for later use.
To Cook the Perogies
Bring a large pot of cold water with a good amount of salt to a boil, then reduce to med/high. Boil perogies …only enough where they are not on top of each other in the pot, until they float or 5-8 minutes. Remember, do not crowd.
Without draining the water, remove each perogy from boiling water with a slotted spoon.
Place perogy in a pot/bowl and take a tablespoon of remaining onion mixture, cover pot and shake.
~ To purchase frozen farmer market style perogies:
Messinger Meats - Red Deer
Viva-Deli - Red Deer
European Deli - Red Deer
Bo's Bar & Grill serve up some of the best perogies as well, if you are looking for a great bite.