Potato Horseradish Perogies

We have a tradition in my family of making prank perogies. We’ll make a whole batch of ‘normal’ perogies and then add in a couple made of raisins or wasabi or whatever, and then it’s a mystery at dinner to find out who got perogy pranked. Hilarious, especially for my 7 year old. The wasabi one turned out to be actually pretty good, which inspired this recipe using horseradish that’s become my all time fav.

Perogy Dough

5 C. flour
1 tsp. salt
1 ¾ c. warm water
¼ c. vegetable oil
2 eggs well beaten

Filling

8 potatoes
3 Tbsp. butter (DF if you like)
¼ c. horseradish
Salt and pepper to taste

To make the dough: Mix salt and flour together. In a separate bowl mix eggs and oil together then add water. Add wet ingredients to the dry ones. Knead until smooth. Divide into 2 balls, wrap each with saran wrap and let rest 2 hours on the counter.

To make the filling: Peel and chop the potatoes. Boil until soft. Mash and mix in the remaining filling ingredients. Season to taste with salt and pepper.

Roll out the dough, working one ball at a time. Use a water glass (or a fancy perogy cutter) to cut the dough into circles. Collect all the bits of dough that aren’t in circles and gather into a ball to roll out and use again. (note: don’t knead the dough a second time here, it gets tough pretty quick. Just rolling it out is usually enough to make it come together.

Add a spoonful of filling to the center of a circle, fold the circle in half, and pinch the edges to seal the perogy together. Make sure there’s no holes, you don’t want the filling to escape while cooking. Repeat with the remaining circles and balls of dough.

We usually collect all the fresh perogies on pans with parchment and freeze until solid. Then transfer to a ziplock (about 2 dozen in each) to keep in the freezer until you’re ready to cook.

Makes approximately 60-70 perogies.

You can cook from fresh or frozen. Bring a large pot to a boil, add a bit of oil along with the perogies. Stir a couple times to make sure they don’t stick to the bottom of the pot. When they all start floating, cook for another 7 minutes. Remove with a slotted spoon and serve with fried onions and sour cream.

If you’re feeling fancy (or are heating leftovers) let the cooked perogies cool a bit and then fry in a well-oiled frying pan until crispy and brown on both sides.

Enjoy!