This recipe was torn out of the Canadian Living Magazine. It has the Tested Until Perfect check mark so I was expecting great things.
I assembled all the ingredients as usual. These are for the dough:
The dough only had 5 ingredients. It was quite simple to put together. I did end up getting rid of the spoon and incorporated the ingredients by hand. I used all of the water plus another 1/4 cup to achieve the consistency of "soft but not sticky".
Here are the ingredients for the filling:
Two large potatoes weighed approximately one pound. A 1/4 cup is equal to 4 tablespoons of butter.
The filling was quite easy to make. I turned on the stove to bring the potatoes to a boil while I made the perogy dough and by the time the water started to boil for the potatoes my dough was made and resting for the required 20 minutes.
The filling smelt very good and I would have ate it out of the pot if it weren't for the company I was expecting and there obvious expectation that the perogies would have a filling.
When the recipe states in the top left hand corner that the dough shrinks it is not lying! Make sure to "stretch each round of dough" before adding the filling.
Thirty six perogies all in a row.
I am very proud of how these turned out! A lot better than the gnocchi attempt!
When it came to boiling the perogies and then putting them into a strainer I was worried that they would stick together but they didn't. Hallelujah! I did not cook the onions and then add the perogies as instructed because one of my guest does not like onions. Shh! She doesn't know that there were onions in the filling.
I on the other hand cannot have perogies without onions so they were fried up on the side.
Have to have sour cream aswell!
If you did not guess by the first line of this entry, this recipe is a KEEP! It was a little time consuming but VERY good! My 7 year old nephew loved them too!
Weight Watcher's: 2 points per perogy does not include the sour cream or the onions and peppers.
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