posted by Diamond Lil 01-04-100 12:04 PM
Kelly’s Cheese Perogies
2/3 of a square of butter (one square = 1/2 cup)
approx. 2 3/4 cup warm water
7 cups of flour
4 cups Velveeta processed cheese (in the block), cubed into 1/2" cubes
butter for frying
Melt the butter and add enough warm water to make 3 cups of liquid. Pour into a very large mixing bowl and make a well by adding the flour and a generous amount of salt. Knead together until the dough holds together easily.
Flour the countertop and tear off a handful of dough at a time, kneading it until the dough becomes dryer. Repeat until all the dough has been formed into balls, then cover and let sit for 20 minutes.
In the meantime, fry the onions in butter and fry the bacon separately in more butter; drain.
Working with one ball of dough at a time and keeping the rest covered, pull the ball of dough into a square and roll out onto a lightly floured countertop to approximately 1/8" thick. Use a knife to quickly cut the dough into squares about 11/2 to 2" in size.
Lift square of dough and pull it with your fingers until the dough is quite thin. Place one cube of Velveeta onto the centre of the dough and fold the dough over to make a triangle pinching it closed.
Perogies should be laid out on a cloth if they are to be cooked the same day or else frozen for later use.
To cook, drop in a large pot of water at a full boil and cook until the perogies bob up in the water and serve with onions and bacon fried in butter (each fried separately) and a vat of sour cream.
Can also be made with cottage or ricotta cheese.
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