Print Recipe

Baked Perogies

RG

Ingredients

  • 2 cups flour
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 egg
  • 2 - 3 pounds potatoes
  • 275 milliliters dry curd cottage cheese
  • 1 - 2 tablespoons butter
  • Salt
  • Pepper
  • Dill

Instructions

  1. Dissolve baking soda in sour cream. Mix the flour, sour cream, baking soda and egg well. Allow the dough to sit for 2 hours.
  2. Meanwhile, prepare filling from boiled potatoes mashed with butter, salt and pepper. Add cottage cheese to potatoes. Add dill to taste. Roll out dough about 1/4 inch thick. Cut out circles with bottom of glass. Place a teaspoon of potato filling on each circle. Pinch edges together to make a small oblong perogy. Place pinch edges down on buttered baking sheets.
  3. Bake at 325 degrees F for about 20 minutes or until golden brown. Remove from pan.
  4. Serve with melted butter and fried onions.

Source: Winnipeg Free Press, 9/28/94




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