Perogies on Steriodies

Perogies at the top, served with steamed broccoli, beats and...uh...some white thing...cauliflower?



Perogies are a favorite of my favorite person. He grew up eating them with butter and cheese sauce. So what to do to make these Polish dough balls Sueann Friendly? Well, the dough itself is a simple mix of flour and rice. It is the filling and the sauce you change. I decided to up the health factor of he perogies and incorporate some extra morel mushrooms I just happen to have.

I decreased the amount of flour and replaced it with ground flax seeds. The filling is mashed potato, salt, fried up morels, onions and garlic. The dough is WAY soft and sticky if you add flax but don't let this stop you. The health benefits of flax is worth it!

For the sauce, I use Pregu because it is a Sueann Friendly off the shelf sauce. Spaghetti sauce is great for dipping perogies in if you can't do cheese!

Perogies original recipe:

2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water

Mix into dough for a few minutes. I have a perogie maker, if you do not roll out dough and use a glass to cut rounds. Add a little bit of the filling and close. This is similar to making small egg rolls.

Filling:
4 medium potatoes mashed
salt to taste
bacon, mushrooms, onions, or whatever you think will be good. I recommend sausage and sauerkraut!!! Yum!

Now you boil these until the dough is cooked. I say about 3-5 minutes. Any longer and the dough starts to fall apart. Serve hot. The next morning you can fry them up in oil! And as we know, everything is better fried! :)