Monday, January 11, 2010

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...


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.

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)

1/4 cup sauerkraut, drained
1 tsp caraway seeds

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

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

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

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.



James Bow said...

Heh. Think we should serve some at the K-W rally on January 23rd? It will be over lunch time, after all.

Yappa said...

HI James,

That's a great idea except that there will be THOUSANDS! (I hope) ;-)

Bert said...

That is hilarious !! (and tastie sounding)

marie said...

Hi Ruth

Another variation for the dough is to use sour cream with just enough to make the dough workable, This eliminates all other ingredient in the dough, tastes great, easy to work with and very tender. You can still use all the fillings you mentioned in your post. I have used this recipe many times and have always gotten great results and a lot of compliments and requests for the recipe.

I have used many recipes but I found this one is the one that turned out the best. Tender, tasty, freezes well and easy to make. You can freeze the left over dough as well to use at a later time.
I hope the rally goes well and the Media reports the event with non partisan blabber that they have a tendency to do. Toronto is too far for me to travel and far too expensive to even consider it.

Yup, it would make a good snack after the rally. It would give a strong message to the Harper Cons and the media. I can just see the headlines now.

Harper Paragouged by tasteful perogies. Bad spelling ? Sorry

Good luck

Yappa said...

Hi Marie,

You mean the dough is just flour and sour cream? That's really weird... the only way I can think it might possibly work is if you use sour cream with a high butter fat content. Could you confirm that that's what you meant? (If so, I'll give it a try!)

marie said...

Yes Yappa just regular sour cream,(not low fat) enough to moisten the flour to a working dough.
The flavor of the sour cream is a big part of them.

Believe me it works and easy to make. Just make a small batch and try it out.
It turns out every time and you do not need to add salt either.

Let me know what you think after you've tried this.

good could have a working bee which could make a few hundred or thousands. My sister and her church group make them by the dozens and sell them as fund raisers. They always sell out and have no complaints. Actually their customers preorder when they pay for them when they pick them up.

They even have restaurants order from them on a regular basis.


marie said...

oops, add you could have a work bee etc to the comment below.

Have a nice week.