Potato & Cheese Pierogi

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil Cook Temp.: 0°F

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Nutritional Content

Allergens: AllergenMilk, AllergenWheat, Potatoes, AllergenEggs, AllergenSoy

Calories: 270 Kcal

Carbohydrates: 39 g

Protein: 8 g

Total Fat: 10 g

Calcium: 100 mg

Sodium: 320 mg

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Ingredients

10 Servings

• 2 1/4 Cup Flour, All Purpose

• 1 tsp Salt, Iodized

• 1 Tbsp Margarine, Solids

• 1 each Egg, Shell Large

• 1 Cup Sour Cream, Real Bulk

• 0.5 each Egg, Shell Large

• 1 Tbsp Oil, Vegetable

• 1 Tbsp Sauce, Cheese Cheddar

• 4 each Potato, Russet/Baking Fresh

• 2 Oz Cheese, Cheddar Shredded

25 Servings

• 1 1/2 Qt Flour, All Purpose

• 2 1/2 tsp Salt, Iodized

• 2 Tbsp 2 tsp Margarine, Solids

• 2.5 each Egg, Shell Large

• 2 1/2 Cup Sour Cream, Real Bulk

• 1.25 each Egg, Shell Large

• 2 Tbsp 2 tsp Oil, Vegetable

• 2 Tbsp 2 tsp Sauce, Cheese Cheddar

• 10 each Potato, Russet/Baking Fresh

• 5 Oz Cheese, Cheddar Shredded

50 Servings

• 2 3/4 Qt Flour, All Purpose

• 1 Tbsp 2 tsp Salt, Iodized

• 1/3 Cup Margarine, Solids

• 5 each Egg, Shell Large

• 1 1/4 Qt Sour Cream, Real Bulk

• 2.5 each Egg, Shell Large

• 1/3 Cup Oil, Vegetable

• 1/3 Cup Sauce, Cheese Cheddar

• 20 each Potato, Russet/Baking Fresh

• 10 Oz Cheese, Cheddar Shredded

100 Servings

• 1 Gal 3 Cup Flour, All Purpose

• 3 Tbsp 1 tsp Salt, Iodized

• 2/3 Cup Margarine, Solids

• 10 each Egg, Shell Large

• 2 1/2 Qt Sour Cream, Real Bulk

• 5 each Egg, Shell Large

• 2/3 Cup Oil, Vegetable

• 2/3 Cup Sauce, Cheese Cheddar

• 40 each Potato, Russet/Baking Fresh

• 1 lb 4 Oz Cheese, Cheddar Shredded

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Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. In large bowl, stir together Flour and Salt. In a separate bowl, whisk together Margarine, Sour Cream, Eggs, Egg Yolk and Oil. Stir wet ingredients into Flour until well blended. Cover bowl wih a towel, and let stand for 15-20 minutes.

2. Place Potatoes into a pot, and fill with enough Water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with Shredded Cheese and Cheese Sauce while still hot. Season with Onion Salt, Salt and Pepper. Set aside to cool.

3. Separate Perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around edges of circles, and spoon some Filling into center. Fold circles over into half-circles, and press to seal edges. Place Perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

4. To cook Perogies: Bring a large pot of lightly salted water to a boil. Drop Perogies in one at the time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. CCP - Maintain >140F for only 4 hrs

5. CCP - Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.CCP - Reheat: To internal temp of 165F held for 15 sec within 1 hr - one time only.

   
   
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