Home-Made Perogies


It’s been a while since I made Perogies… in fact, when I couldn’t remember which book my recipe came from, I checked in my old food blog, and it was 3 years ago that I was in the habit of making them. Wowzers, how time flies. Mom’s been bugging me to make these lately, and since it’s a Saturday and we need something to keep the kids occupied all day, I thought to myself “What better way to keep them busy than to inflict labor-intense Perogie assembly on them? BWAHahahaha.”
I’m such a good sister.
So, I figured I might as well share the recipe on here, since my old blog is pretty much a thing of the past. If I wasn’t so lazy, I’d take new pictures of the process today as I work on them, but I won’t. You’ll just have to make do with the pictures from before I knew how to use my camera properly.
Be careful with this recipe. These are hearty and high-carb, full of cheese and butter, and for your health’s sake, wait til the official meal and don’t snack on 20 as you cook them. *sigh*
Ukrainian Perogies
For the Dough:
2 C flour
1/2 C warm milk
1/2 C mashed potato
1 tsp salt
1 Tbs oil
Mix all ingredients, adding a little more milk if it’s too dry. Knead on a lightly floured surface until it forms a ball. You want it to be just slightly sticky. Place in an oiled bowl and cover with a towel to rest at least 30 minutes.
1/2 C finely chopped onion
1/4 C butter
2 C mashed potato ( a good use for left-overs, or boil fresh and season with salt and pepper)
1 C grated white cheddar
Sauté the onion in butter until well cooked and starting to brown. Mix with potato and cheese. You might want to add salt to taste, but keep in mind that the cheese has quite a bit of salt already. If you use hot mashed potato, allow to cool a bit before filling perogies.
Set a pot of water to boil (the wider it is the more you can cook at once). Roll the dough very thinly on lightly floured surface (0.125″ to be precise. *cough*) adding as little four as possible to keep it from sticking. Cut 3″ circles with a wide glass/biscuit cutter.

Press scraps into a ball, and allow it to rest again so the dough can be re-used. It relaxes significantly after 15 minutes or more.
Scoop 1 1/2- 2 tsp filling into each circle (you’ll figure out how much is too much pretty quick, it’ll gush out the corner.), fold and press closed. The dough sticks together very well compared to some other pastries. The first time I made these I thought they’d pop open, but they didn’t.
Place in boiling water to cook. Stir once to keep them from sticking to the bottom. They will float after about 2 minutes. Cook about a minute longer, then remove with a slotted spoon. Sprinkle cooked perogies with melted butter and toss. You can either eat them now as a ravioli-like dumpling, or….
…. fry them until golden, as we do. I actually like them either way, but most of my family only likes them fried.

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