Perogi

[xraytech]

Since today is Good Friday with Easter being only 2 days away, I needed to get my behind in the kitchen to start the work.

Todays project was making Perogi.

 

First we have in a large bowl4 1/2 cups flour and 1 teaspoon table salt.

In another bowl combine 2 cups sour cream, 2 Tablespoons melted butter, 2 Tablespoons Wesson oil, 2 whole eggs and 1 egg yolk.

Pour wet ingredients into dry ingredients

 

[xraytech]

Now we ned to stir until the dough forms a well incorporated  slightly stick ball.

Then place in the icebox to rest for about 30 minutes

 

[xraytech]

While the dough restswe'll work on the filling starting by boiling  medium potatoes

 

[xraytech]

Then drain potatoes and mash with 2 cups shredded sharp cheddar a few tablespoons milk, a teaspoon and a half granulated onion, 3 tablespoons butter

 

[xraytech]

now we take part of the dough and roll out until about 1/4" thick, cut in to 3"-4" circles and place a dallop of potato filling in center of circles

 

[xraytech]

Then fold circles in half and crimp edges like for a turnover, place neatly on a wax paper lined baking sheet un layers and then freeze.

 

[xraytech]

Now on Sunday I'll just boil the perogi in salted water until they float, I'll then drain them and lightly fry them in plenty of butter with sauteed onions and sauerkraut, and they are served with sour cream on the side

 

[yogitunes]

I love them any day of the week.....but for me after boiling them, I put them in the deep fryer until they puff up and turn golden brown.....killer!

 

[xraytech]

Oh, Martin deep fat frying sounds fantastic too, with sour cream to dip in of course.

 

 

[mattl]

After I boil them I eat them...

 

[petek]

My favorite breakfasty food with scrambled eggs etc. I've never yet made them by hand. I guess I should give it a try one of these days. Somewhere in this house I know I have a little gadget that cuts the dough circles then you lay it on top, put the filling on and fold it over and it clamp seals it shut.. but it's probably more bother than just crimping them by hand lol.

 

[countryguy]

I have one of those perogi makers and yes, they are more work than its worth and more dough is wasted.  I make them the same way that my grandmother (who is Ukrainian) did.  Roll out the dough into a large square shape and then cut it into smaller squares.

 

Gary

 

[mattl]

Ahh, that's cheating.... We all know Perogi are supposed to be made circular. Actually, it kind of makes sense, little waste that way.

 

[countryguy]

Actually my grandmother, mom and all their Ukrainian friends made perogi the way I described above, out of squares and not semi-circular.

 

Gary