Great Grandma Scheuner's Peroggis Recipe
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Category: |
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Ingredients: |
Ingredients: 10 lbs. potatoes, peeled & finely grated
5 eggs
salt
2 lbs. small curd cottage cheese, drained and mashed
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Directions: |
Directions:FOR THE POTATOES
Once the potatoes are peeled and shredded, place them in a large cheese cloth bag and twist to remove the starch into another bowl. (I need to call on my husband to help with the squeezing to get them really good). place the potatoes in a a large bowl.
Add approximately 3 T. of the potato starch water (from the bottom where the starch has settled) back into the potatoes.
Add 2 eggs and salt as desired. Batter should be a nice mushy consistency that can be molded in your hands.
FOR THE FILLING
Drain the cottage cheese and mash or place in the food processor. Add 3 eggs and salt to taste.
TO ASSEMBLE TO PEROGGIES
Place a couple of T. of potato batter in your palm. Using your other hand flatten the batter into your palm while leaving an indention in the center. Place the cottage cheese mixture in the indentation, fold over and seal up the edges. Making sure no cheese filling is showing or coming through the potato batter.
Brown in oil and simmer until done. Enjoy with sour cream, jam, sugar, butter or whatever your pallet desires.
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Personal
Notes: |
Personal
Notes: Grand Bodnar said in the event you have too much potato batter, just make a few potato pancakes with it! If you have too much cheese mixture, just add a little flour ( 1 or 2 T.) and fry! "Kaze Pletchen" (cheese pancakes).
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