Servings |
4 people |
Ingredients
Units:
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Instructions
- In a bowl mix together the water and milk or sour cream.
- In a separate bowl mix together 2 1/2 cups of flour and salt.
- Combine the milk and water mix with the flour and mix until combined.
- Add in the olive oil and up to 1/2 cup additional flour and mix to form a roll-able dough.
- Knead the dough for 3-5 minutes with your hands or in a stand mixer. Roll the dough until very thin and cut out your circles.
- When you are done cutting the dough, put a pot of water on the stove over medium high heat.
- Add your potatoes and cook 15-20 minutes or until tender.
- When done, add 1/2 teaspoon salt and pepper to the pot along with 1 tablespoon of cream cheese and 2 tablespoons of butter.
- Mash until well combined. Take a teaspoon of the potato mix and place it in the center of each circle. Fold over one half of the circle to create a half moon shape and pinch the edges closed to seal in the mixture.
- To cook, bring a pot of water to boil and add the perogies. Cook 3-5 minutes or until they begin to float to the top.
- Serve with a sauce of your choice.
Recipe notes
This dish is great with a some sauteed onions and garlic mixed in a brown butter sage sauce!!