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.
- 2 cups flour
- 1⁄2 cup milk, warm
- 1⁄2 cup potato, well mashed
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1⁄2 cup chopped onion
- 1⁄4 cup butter
- 2 -3 cooked potatoes, mashed
- 1 cup grated cheddar cheese
- 2 -3 cups cottage cheese, drained (or use dry curd)
- 1⁄3 cup fresh dill, chopped
- 1 egg
- salt and pepper (taste before adding egg!)
- Mix dough ingredients together.
- You may have to add more liquid or flour to make the dough soft and somewhat sticky.
- Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
- The dough will be slightly sticky.
- Do not over-knead.
- Place dough in an oiled bowl.
- Cover and let rest for 30 minuets.
- Cook onion in butter.
- Mix with potatoes, and add cheese while the mixture is still hot.
- You may substitute Cheez Whiz for the cheddar.
- Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
- Set a large pot of water to boil.
- Form walnut-sized balls of the filling.
- Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
- You will probably need to add flour as you roll.
- Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
- Place filling ball in center of dough circle.
- If the dough has a less-floury side, keep that side up.
- Fold dough over ball, and pinch edges to form a half circle.
- To 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.
- You 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.
- Place several perogies in boiling water.
- Stir once, gently with a slotted spoon.
- Perogies are done when they float for a minute (this will take 2-3 minutes).
- Melt about 1/2 cup of butter or margarine in microwave.
- Rescue and drain the perogies with the slotted spoon.
- Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
- Cook, drain, and drizzle the other perogies in the same manner.
- *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.
- Add minimal flour, and handle dough as little as possible.
- Try to keep edges even.
- Cut dough with a knife into strips about 8 cm (3 inches) wide.
- Cut each strip into several triangles and/or squares.
- Cook strips in water until they float.
- Repeat draining and drizzling treatment as with perogies.
These are just like my cousin makes (at last I don't have to BEG her to make them) Her MIL taught her to make them.
My husband went crazy for these perogies! After boiling them I fried them up with bacon onions and butter and they were the best perogies my family has ever eaten... Even better than my Ukrainian great great grandmothers! I also chopped up about 4 bacon strips into the filling as well.
I grew up with Varenyky (Ukrainian version of Polish Pierogies) and this is definitely an easier version of my mother's recipe. That being said, I do think I prefer using traditional Farmer's Cheese (vs. Cheddar or Cheez Whiz) and making separate batches of cheese-filled or potato-filled. We usually have an assortment of toppings that foks can choose from -- sauteed onions, mushrooms, sour cream, applesauce, fruit compote, etc. Thanks for sharing your recipe - it's great to see these foods shared and celebrated!