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Pittsburgh Perogies

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For the dough, we used the following:

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2 cups flour

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½ tp salt

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1 egg

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½ cup sour cream

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¼ cup butter (softened and cut into tablespoon portions)

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Sift and mix the flour and salt, then beat the egg and add it to the flour mixture. Add the sour cream and butter and work together in a food processor or mixing bowl for about eight minutes.  Wrap the dough in plastic wrap and set in the refrigerator for at least two hours or up to overnight.

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Now, the beauty of perogies is that they can be filled with any filling that you can imagine. We made three different fillings: Loaded potato, beef and potato, and andouille sausage and sauerkraut.  None of them were overtly complicated; the loaded potato is nothing more than mashed potatoes mixed w/ cheese, sour cream, chives, and bacon. Beef and potato is browned grounded beef, diced and pan fried potatoes, and sautéed onions with salt and pepper (though our next batch will have chili powder, cumin, and cayenne pepper added for a tex-mex taste). The andouille sausage and sauerkraut is just that, with a few drops of mustard mixed in.  Img_0459_medium

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Once the dough has sat in the refrigerator a few hours, roll it out on a floured countertop until it is an eighth of an inch thick, then use a glass or cookie cutter to cut the dough in close to three-inch circles. Place about a tablespoon of a filling in the middle of the piece of dough, wet the edges lightly with water, and then fold over, forming a half circle. Press the edges together and then crimp them shut with a fork. (Note: This task is much easier if you have a wife with wee little hands to perform it, as our giant meat hooks could not perform this task and required a beer due to frustration in lack of task completion.)

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Place the perogies a few at a time into a large pot of boiling water and let them cook until they float to the top (it should only take a few minutes).  Remove from the pot and let them dry on a cooling rack. Once dry, melt equal parts butter and oil in a frying pan and sauté the perogies over medium heat on both sides for a few minutes, until golden brown. 

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Serve with sautéed onions and a side of sour cream for dipping.

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Eat.

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