Uncle Bills Potato Cheddar Filling For Perogies Food

UNCLE BILL'S POTATO/CHEDDAR FILLING FOR PEROGIES

Steps:

• In a medium size saucepan, add potatoes and just cover with water.
• Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
• Drain and mash potatoes.
• Add grated cheese and mix well.
• Cheese will melt and will be incorporated with the potatoes.
• In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
• Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
• Add beaten eggs, salt and pepper and mix well.
• The amount of filling to use will depend on the size of Mini Form you will be using.
• If using the 4" Mini Form, use 1 heaping tablespoon of filling.
• The filling mix handles best when cooled.

POTATO-CHEDDAR PIEROGI

Steps:

• Put the potatoes in a medium pot and cover with cold water. Bring to a boil and cook until fork tender, 20 to 30 minutes. Drain the potatoes and let rest until the skins are dry. Transfer the potatoes to a mixing bowl.
• Mash the potatoes until just broken up. Add the smoked paprika, garlic powder, onion powder, 1 tablespoon salt and 1/2 tablespoon pepper. Continue mashing until there are no lumps and the dry ingredients are thoroughly mixed in. Add the cream cheese and continue mixing until blended. Add the Cheddar; mix until blended (see Cook's Note). Refrigerate until chilled.
• To assemble the pierogi: On a well-floured surface, roll out a ball of Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
• Place 2 tablespoons of filling in the center of each round, then fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
• Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
• Add the eggs, flour, mashed potatoes, baking powder, salt and 1/2 cup water to the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is smooth and elastic, about 5 minutes.
• Cover the dough in plastic wrap or a slightly damp cloth. Let rest in the refrigerator for at least 15 minutes and up to 4 hours.

PIEROGIES WITH POTATO AND CHEESE FILLING

Steps:

• Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
• Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
• Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

VORENIKI (PEROGIES), POTATO/CHEDDAR CHEESE & ONION

Steps:

• DOUGH PREPARATION--------------.
• In a medium size mixing bowl, add eggs, milk, whipping cream, sour cream and salt and whisk well to blend.
• Add baking powder and stir in gently.
• In a large mixing bowl, add flour and egg mixture and mix well to incorporate.
• Add additional flour if necessary so that dough does not stick to bowl or feel sticky.
• Form dough into a ball and knead about 10 times.
• Divide dough in half, form into balls, cover with a damp cloth and set aside until ready to use.
• FILLING--------------.
• In a medium size saucepan, add potatoes and cover with water.
• Cook until potatoes are tender; drain.
• Mash potatoes, then add grated cheddar cheese, onion, salt and pepper and mix well to incorporate.
• Break off pieces of dough and form into balls, about the size of a golf ball.
• Roll out each ball of dough on a floured surface to about 1/16 inch thickness.
• Place dough into a 4 or 5 inch "MINI FORM" and make sure that the dough projects over the edges.
• Spoon about 1 to 2 tablespoons of filling into the centre, (depending to the size of Mini Form you are using). Place the form into one hand and lift the edge of the"MINI FORM" and slightly push the filling down with your finger.
• Now fold the"MINI FORM" completely over and squeeze.
• Remove excess dough by running your finger around the folded edges and set excess dough aside to be used again.
• Continue to form the Voreniki until all dough and filling are used up.
• As an alternate, if you do not have a "MINI-FORM", after rolling the dough out to 1/16 inch thickness, place a heaping tablespoon of filling in the center. Fold the dough over and crimp together. Then take a fork that is dipped in flour and press the edges to ensure a seal.
• If you have filling left over, cover and refrigerate to use later or form patties and fry.
• TO COOK--------------.
• Fill a pasta cooker or a large pot 3/4 full with water and bring to a rolling boil.
• Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
• When the water is in a rolling boil, drop in 6 formed Voreniki, stir once with a slotted spoon so that they do not stick together.
• Cook for about 2 minutes or until they rise to the surface in about 1 1/2 minutes of cooking and continue to cook for the full 2 minutes.
• Remove with a slotted spoon and place in a bowl.
• If desired, add some melted butter to coat.
• Serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
• To reheat, you can drop them again into boiling water for about 1 1/2 minutes.
• Or you can fry them in a small amount of butter, cover and fry on medium-high heat for about 1 minute on each side or until golden brown.
• The Voreniki freeze very well.
• Place on a tray or a cookie sheet in one layer and freeze.
• Then package them in zip-loc bags or vacuum seal bags in quanties as desired.
• To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small amount of butter as noted above.