instead of potato as a prank. The dough was made with a one to one ratio of egg to flour and salted water was added if needed . In another frying pan, add the second amount of butter and fry the mushrooms until they are golden. Add the cooked pierogies to the skillet and saute until browned. Lay each finished perogy on a baking sheet lined with parchment paper so they don’t stick together. They make a fantastic main course as well as a perfect side dish. I love Pierogies, I am American Polish and have made them in the past but I will use this recipe. Hello all; Im 60 and as far back as I can remember the perogie was a main stay in the winter months . Your email address will not be published. Use oil in place of eggs. Many people are familiar with perogies, but unfortunately they don’t know much more than the fact that you can buy them pre-made from the store. Place pierogies in boiling water and cook through. Perfect for pasta, … . 3. While the potatoes are cooking, grate your cheese and then dice up one whole onion and sauté in a little butter. She would make huge batches and sell them in the community. Repeat the process until all of the dough has been used up. VARENYKY – Perogy – вареники Pyrohy – пироги з жовтим сиром. Add grated cheddar and sautéed onion and mash really well. Perogies freeze really well, so if you’re not planning on cooking them all the same night, put the baking trays in the freezer to flash freeze them before transferring them to a freezer bag. Copyright 2020 - Melissa K. Norris Pioneering Today LLC. Dinner, Ukrainian Dishes Perogies. I’ve never tried making them before but this sounds doable. Nourishing and kid-approved soups and stews, Old-fashioned baked goods from buttermilk pie, homemade cake mixes, to Mom’s chocolate chip cookies, Don’t spend all day in the kitchen, tips for busy times without sacrificing hand made goodies, Wholesome ingredients without processed and questionable items. And if you have extra dough, you can fill them with a variety of other ingredients to make different types of perogies. Blend the filling using a hand blender or a hand potato masher. When they cool that’s when you fry them and they get an even different dimension don’t forget the sour cream and lots of it .. Live a little eat work hard and splurge !!! Perogies will float to the top of the pot when they’re finished. They should keep in the freezer for up to 4-6months. This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. For years I was afraid to try, so thank you. For a batch of 150, this works out to just over 0.03¢ per perogy! Bacon fat will cling to the kraut. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy). Then let it rest, covered, for about half an hour. #cheese While this is roughly the same as the store-bought Costco version, it contains no questionable ingredients, the cheese is real (not processed) and you could essentially cut your costs to under $5.00 for the whole batch if you omit the cheese. I’m still troubleshooting the filling. You can use regular water but using the starchy potato water makes for great dough and makes this recipe even more frugal. If you make them, let us know how they turn out! I’ve run out of dough, made another 1/2 batch, and still have filling leftover. Fry until the perogies are golden on each side and place on plate until the sauce is done. Thanks! In a large bowl, sift flour and combine with salt. Mash until smooth. Add cubed cheese and cover with the lid. Meanwhile, if the perogies have a sturdy dough on them, they need to be thrown into boiling water … In another skillet, heat the remaining 2 tablespoons of butter. I dont see ingredient amounts/measurements for making the dough… All I see is add flour, salt etc. Seal them up with your fingers as you go, pressing the two edges firmly together. Creamy mushrooms, dill and spinach. Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations. Return strained potatoes to the pot. May 10, 2016 - A fast and simple meal during the week! One of my favourite things about preserving food is the convenience factor when you’re ready to cook and these perogies deliver on that for sure! The ingredients are so simple, I had everything on hand. Learn how to make perogies (or pierogies) from Anna, with her traditional Ukrainian Perogi recipe. I’d love to know! Toss with butter and serve hot with sour cream. Well in making a few different distinctions the cheese we always used Long horn and the onions were always cooking in a couple pounds of butter . Even with the cheese it still works out to around 0.07¢ per perogy. I can’t find the amount of flour used to prepare the dough, however. Oven-baked perogies in tomato sauce uses frozen perogies and your favourite sauce! These dumplings can be eaten savoury or sweet, stuffed with potato and cheese or sauerkraut and mushrooms — or served as a dessert with fruit filling and a sprinkling of sugar. They stick to your ribs despite having no meat, and they're pleasing to just about everyone’s tastebuds. Pierogi are most often associated with the cuisine of Central and Eastern European nations. Since we’re Canadian (and almost every Canadian will tell you that they have some sort of claim to being Ukrainian) we decided to tackle making perogies, as it is a dish that is near and dear to our hearts. But let’s face it; A perogy ain’t a perogy without the filling. I’m of German decent and my Aunts used to talk about having dumplings almost at every meal. I being irish can not help him. Cooking them in small batches keeps them from sticking together as much. Nevertheless, they were a frugal way to fill hungry bellies with a few simple ingredients and helped stave off hunger during frigid and barren Eastern European winters. And yet, these are one of the easiest things to make at home! As soon as perogies came out of the water we added a heaping spoon of those delicious camelized onions and dug in . Thank you so very much for sharing this moment into my childhood. In another bowl, mix a little oil with a couple eggs and the potato water (or regular water if you accidentally dumped your potato water down the drain). Heat olive oil in pan or wok, saute onion, mushrooms and garlic until onion is translucent and mushrooms are tender. Can this be made with an all purpose gluten free flour ? Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite. You may need to add a small amount of either flour or water, depending on the consistency of the dough. Tender and still delicious. Food is one of those things that connects us to our past and to our ancestors and to the ways of life of long ago. This looks like a great recipe, and I’d love to try it. With these ingredients you can make a batch of about 150-200 pierogis, depending on how large you’re cutting them. bag of russet potatoes for $2.50. Our Varenyky (crescent-shaped dumplings) are lovingly filled with potato & cheddar cheese with a hint of onion.. Varenyky are very popular in Ukraine. Double check each one to make sure they’ve sealed all the way around. Thanks! Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. You might need to none stick your hands first. You want the filling to be thick and firm (so don’t add any milk or cream like you might with regular mashed potatoes). I want to say it happened once and so many family members complained that it never happened again. In another skillet, heat the remaining 2 tablespoons of butter. She put handfuls of flour on my old enamel kitchen table, made a little well in the flour, put the eggs in there, and with her fingers, worked the eggs into the dough. She kept adding more flour while she rolled out the dough on the table, cut the dough with a knife, and we put the fillings in together. Pour in cream, salt and spices and bring to boil. When perogie dough is ready, roll it out to about 1/8 of an inch thick. When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes. First you’ll want to prepare the ingredients for your filling. Flour your hands and knead your dough ball until smooth. © 2020 Discovery or its subsidiaries and affiliates. We bought a 1-lb. In the printable recipe card it’s the first ingredient under the dough, 6 cups. Thanks for the perogies recipes. For best results (and to prevent them from breaking), use a slotted spoon to remove perogies from water and transfer to a colander to let drain more. White sauce with rich garlicky flavor and mozzarella will make this pierogies melt in your mouth. Ukrainian cuisine is hearty, carb-heavy and oh-so-comforting. Sauerkraut Pierogi Recipe Homemade Sauerkraut Polish Pierogi Dough Recipe Perogie Dough Recipe Ukrainian Recipes Russian Recipes Slovak Recipes Sauerkraut Appetizers All rights reserved. The potatoes should still be very hot and they will cause the cheese to melt after about 5-10 minutes. They are often then pan-fried before serving. If you’re making them with cheese (which I highly recommend), the cheese will probably be the most expensive part of this recipe.