Homemade Perogies

Homemade perogiesMy mother’s side of the family is 100% Ukrainian. That means, perogies, kielbasa, and sauerkraut are staples for holidays. Not exactly the healthiest… but absolutely DELICIOUS. Neither my mother or my grandmother make homemade perogies, but my great-grandmother did. Unfortunately, no one got her recipe before she passed away. We usually get our from some ancient lady at the church that makes the most bomb perogies ever and I wait patiently for Easter every year for our Ukrainian feast. In the Easter spirit, I decided to attempt to make them. I am not going to lie, they seem absolutely intimidating… So, I scoured the internet for a “Grandma’s Best” perogie recipe and happened to find Grandma’s Polish Perogies on allrecipes.com. With fantastic reviews, I decided to give them a try.

If you want to impress your own Eastern European family, DEFINITELY give these a try. I had absolutely NO idea that the dough is actually made with sour cream. I have never made pasta before, but I just assumed the dough was somewhat like that. I was very pleased with my first attempt and cannot wait to try to make them again. Christos voskrese! Voistinu voskrese! Anyone Ukrainian Orthodox?? Happy Easter!!


GRANDMA’S POLISH PEROGIES

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons processed cheese sauce (I omitted this and they still turned out fantastic!)
onion salt to taste (optional)

INSTRUCTIONS

  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool. (I made one addition during this step, I sauteed some onions and garlic and added them to the potatoes. I cooked them in a pan with butter on medium heat until the onions were browned and soft.) 
  3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears <strong>(PRO TIP: I don’t have a rolling pin… sooo I just used a bottle of wine. Heavy enough to get the job done! PS: Don’t tell my grandmother…)</strong> Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

For the original recipe, click here!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s