Make Perogies Not Prorogies!

After a Ukranian friend taught me how to make perogies, I played with the recipe to make it foolproof, added some non-traditional options, and published it in my 1994 cookbook, Akiddeleediveydoo. Here it is, for your foodemocractic pleasure...

Perogies

These are extremely tasty perogies, and easy to make. The mix of flavors is wonderful. Use fairly smooth mashed potatoes, made with potatoes, milk and butter - or however you usually make it.

Dough:
1 egg, lightly beaten
1 tsp salt
2 T oil
1 cup milk
3 cups flour

Filling base:
8 oz pressed cottage cheese (250 g)
4 oz cream cheese (125 g)
1 cup mashed potato
1/2 tsp salt
1 large garlic clove, minced

To make the dough, mix the egg, salt and oil, and then stir in the milk. Stir in the flour. Knead for 5 minutes, adding more flour to keep the dough from sticking.

To make the filling, blend the pressed cottage cheese, cream cheese, potato, salt and garlic. Optionally, separate into four small bowls and add one of the following seasonings to each bowl.

Bacon and cheese:
2 slices bacon, cooked, drained and crumbled
1 tsp bacon fat
1 T grated cheese (provolone, cheddar, or whatever you like)

Sauerkraut:
1/4 cup sauerkraut, drained
1 tsp caraway seeds

Dill:
1/2 tsp dried dill weed
1 T pine nuts, diced
1 tsp butter, softened
1/2 tsp Tabasco

Tarragon:
1/2 tsp dried tarragon
1/4 cup green onion, diced
1 tsp softened butter

Walnut:
1 T walnuts, dcied
1 T Romano or Parmesan cheese, grated
I T grated cheese (cheddar, provolone, or whatever you like)
1 tsp softened butter

Cheese:
2-3 T cheese, grated (cheddar, provolone, or whatever you like)

Roll the dough out very thin, using more flour to keep it from sticking. Place a mug of warm water next to you. With a sharp knife, cut a piece about 4" square. It doesn't matter if the piece is irregular or if it is larger or smaller. Put a glob of filling on the dough, as much as will fit, and stretch the dough over it. Dip your index finger in the water and use it to seal the dough. If desired, press it with the tines of a fork. Seal well. Do this with all the dough and filling: each of the four bowls will make six large or ten small perogies.

To cook, bring a large pot of water to a low boil. drop one batch of perogies in at a time, and boil about 5 minutes, until they float to the surface. do not let the water boil too hard or the perogies will burst. Drain the perogies and pour a little melted butter over them. If you like, you can lightly fry the perogies in butter after boiling them.

Serve with sour cream. Optionally, also serve with fried onions.

The cooked perogies freeze very well if spread out (not touching) on wax paper.

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