1/3 Photos of Ukrainian Perogies, for Beginners
Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the instructions are just very descriptive.
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Units: US | Metric
- 2 cups flour
- 1/2 cup milk, warm
- 1/2 cup potato, well mashed
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2Mix dough ingredients together.
- 3You may have to add more liquid or flour to make the dough soft and somewhat sticky.
- 4Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
- 5The dough will be slightly sticky.
- 6Do not over-knead.
- 7Place dough in an oiled bowl.
- 8Cover and let rest for 30 minuets.
- 10Cook onion in butter.
- 11Mix with potatoes, and add cheese while the mixture is still hot.
- 12You may substitute Cheez Whiz for the cheddar.
- 13Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
- 15Set a large pot of water to boil.
- 16Form walnut-sized balls of the filling.
- 17Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
- 18You will probably need to add flour as you roll.
- 19Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
- 20Place filling ball in center of dough circle.
- 21If the dough has a less-floury side, keep that side up.
- 22Fold dough over ball, and pinch edges to form a half circle.
- 23To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
- 24You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
- 25Place several perogies in boiling water.
- 26Stir once, gently with a slotted spoon.
- 27Perogies are done when they float for a minute (this will take 2-3 minutes).
- 28Melt about 1/2 cup of butter or margarine in microwave.
- 29Rescue and drain the perogies with the slotted spoon.
- 30Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
- 31Cook, drain, and drizzle the other perogies in the same manner.
- 32*Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
- 33Add minimal flour, and handle dough as little as possible.
- 34Try to keep edges even.
- 35Cut dough with a knife into strips about 8 cm (3 inches) wide.
- 36Cut each strip into several triangles and/or squares.
- 37Cook strips in water until they float.
- 38Repeat draining and drizzling treatment as with perogies.
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Nutritional Facts for Ukrainian Perogies, for Beginners
Serving Size: 1 (1616 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 49.7
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 1.2 g
- Cholesterol 5.3 mg
- Sodium 73.5 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.4 g
- Sugars 0.1 g
- Protein 1.4 g