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Carol Lougheeds Perogie

1 Servings

4 Cup Flour
1 Tbl Butter
1 1/2 Cup Water
1 Tsp Salt
1 Tsp Xanthun gum (help stick)
10 Lb Potato
1 Block of cheddar

Make mashed potato, and shred the cheese.

Basically you keep making the doah until you run out of potato and
cheese.

You don't need to rest the doah, but it is easier if you do for about
15 mins.

Add teh water slowly so it's not too wet.

When they are done, freeze them. To cook I suggest boiling then pan
frying with onion and or bacon. ;)

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