For the love of Perogies

This past year, I married into a Polish family and boy am I lucky! Lots of traditions and delicious food. Another plus; since I married a military man, we have had the “luxury” of traveling and discovering new traditions through new friends. The not to great part of living in different places, is not being able to be at home for the holidays. So, what does a good wife do? She brings those traditions wherever we go! Now I am no professional at perogie making but over the past several years of living away from our hometown, I have practiced and am willing to share my recipe with you! I only made potato and cheese filling but there is also a sauerkraut filling that we both do not care for.

Perogie Dough & Filling

Makes Approximately 40

Dough

  • 4 cups AP flour (plus extra to remove stickiness)
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar
  • 3 Eggs ( 2 whole eggs, yolk of 3rd)
  • 1/2 cup Sour cream
  • 1/2 cup Warm milk

 

Potato with Cheese and Onion Filling

  • 3 Medium Baking potatoes (peeled and diced)
  • 1/2 cup Cheddar cheese (grated)
  • 1/4 cup Sour cream
  • 1/4 cup Whole milk
  • S & P
  • 1 Chicken bouillon cube
  • 3 tbsp Green onion ( chopped)

*Boil potatoes in a pot of water with the bouillon cube. Drain and mash. Mix all the ingredients together and set aside. (mashed potatoes) *

 

Ricotta Cheese Filling

  • 1 Small container whole milk ricotta cheese (about 1 1/2 cups)
  • 1 Egg
  • 1/2 cup Mozzarella cheese (grated)
  • 2 Garlic cloves (grated)
  • 1 tsp AP flour
  • S & P
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Parsley (chopped)

Mix all the ingredients together.

The dough can be made and used right away or you can freeze it up to one month. Also, you can mix by hand or with a mixer and the hook attachment.

First mix the dry ingredients together and add the sour cream. The dough at this point will be lumpy. Add the milk and eggs and mix. If mixed by hand, pour the wetter dough onto a floured surface and knead until a non sticky ball forms. If you are using a mixer, mix for about 3 minutes on low and add additional flour, a tablespoon at a time until the dough forms a non sticky ball. Wrap in plastic wrap and set aside will making the filling or if you are freezing the dough, put the dough in a Ziploc bag.

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When you are ready to roll out the dough, cut the dough into quarters and flour the surface liberally. Roll the dough out until it is an 1/8 inch in thickness. Use a circle cutter, about 3 inches in diameter to cut circle out for the perogies. (I used a plastic cup) Cut out as many circles as you can per sheet of dough rolled out. You can re roll the dough but the dough is tougher to roll out.

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Once the circles are all made, use a tablespoon and fill one of the halves of the circles. Take the other side and pull it to attach it to the side of the circle that has the filling. Pretty much you want to close the filling in and make a half moon shape. Pinch the dough together to bind the seam. Continue with both fillings until all the dough circles are gone and your perogies are made.

*The perogies can be made fresh or frozen. If you freeze them, freeze them on a sheet pan lined with wax paper and then transfer them to a Ziplock bag.*

Once you are ready to eat the perogies, boil water in a large pot with plenty of salt. Add the perogies about 6 at a time. If you overfill the pot, the perogies will stick together and break. Boil until they float for about 2 minutes and have double in size. Approximately 4-5 minutes.

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Now that the perogies have boiled, remove them and pat them dry with a paper towel. Heat up a large pan, on medium heat. Add butter or olive oil so they don’t stick, and cook each side of the perogie until golden brown. Keep warm in the oven after fried if you are making the entire batch. Serve with onions and fish. Enjoy!

 

 

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