To make dough mix the cold, leftover potatoes with about 1 cup of the flour in a stand mixer. When the mixture is well mixed, add the eggs and the butter. Continue to mix for another minute. Change to the dough hook on the machine. Continue to add flour until a smooth, flexible dough is made.
Knead the dough by hand a couple of times and place the dough in a greased bowl and let it rest for an hour.
Meanwhile, peel and cook 4 to 6 large potatoes.
Melt the butter and cook the onions until translucent but not browned - set aside.
When the potatoes are cooked, mash the potatoes. Add the butter mixture and season with the salt and pepper. Set the mixture aside to cool for an hour.
Roll the dough out on a floured board to about 1/2" thickness. Cut the dough out with a 11/2" round cookie cutter. Place about a tablespoon of the potato mixture in the centre of a dough circle. Crimp the edges together.
Boil the perogies in a large pot of bowling, salted water until they rise to the top of the water. Don't overcrowd the pot!
Remove the cooked perogies with a slotted spoon and let drain for a minute or so in a colander. Put the perogies in a covered casserole with melted butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (210g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 218 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 64.4mg||20 %|
|Sodium 804.7mg||28 %|
|Potassium 420.6mg||11 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 42.3g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 422
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