Monday, October 6, 2008

Perogies




Whether we call them pyrohy, vareniki, perogy, perohi, pirogen or dumplings, it's all essentially the same unleveaned dough filled with a myriad of fillings. My hometown community had two very large populations of Ukrainians and Poles and there was always this ongoing banter about whether cottage cheese filling or cheddar filling was the "right" way to make them. At the end of the day - who cares - they're all delicious. This delicious dish is flying over to Potato Ho Down sponsored by Cathy at Noble Pig and Krysta from Evil Chef Mom . I mean I can't even imagine that you haven't visited either of these blogs but if in the very remote chance that you haven't, sit down, go visit and tell me later that you haven't been entertained. If you do, I just won't even believe you.



The ladies' church groups start very early in the morning and gather round a very large table creating this assembly line cranking out literlly hundreds of dozens of perogies. I doubt this tradition will live to the next generation but what an incredible site to see these arthritic but still nimble perogie fingers pinching dough at the speed of light.

This dough is really a no fail dough. It's another one of the country favourite recipes gleaned from the Keld Community Ladies Club in Ashville, Manitoba. It's fun to get a few friends together and make about 30-50 dozen and share them among families. The kids love pinching the perogies too and at the end of it all, everybody eats. What could be bad?

Ingredients:

6 cups all purpose flour
2 tsp salt
4 Tbsp cooking oil
Approximately 2-7/8 cups warm water

Method:

Mix flour and salt in a large bowl. Add oil to water and pour over flour. Knead well. Use a little more flour if the dough is sticky, however, try not to add too much flour, as this will make the dough tough.

Perogie dough should be soft. Let rest in a covered bowl about 15 minutes. Roll out thin (as in pie crust) Cut into circles using a drinking glass or an empty soup can.



Place about one tsp filling on each circle.





Fold over and pinch edges well.



Drop into boiling salted water and cook until perogies float to the surface and appear puffy (a distinct culinary term).



Drain and pour melted butter over them (or not) Serve with onions fried in butter or with sour cream. These are just boiled with sour cream on top.

Psychgrad's note: Pan or deep fried perogies are also quite good!

This dough should make approximately 14 dozen.

Note: I don't cook them right away. I put them on a parchment-lined cookie sheet and flash freeze them (very important for avoiding one big clump of frozen perogie), put them in ziplock bags and take out what I need when I need it. Perogies freeze very well.

Fillings

The fillings for perogies are plentiful - from potato with many variations such as fried onion, raw onion, bacon, and/or cheese, to meat fillings to fruit fillings. For this batch I went very easy - a simple combination of mashed potatoes and cheese whiz, more or less depending on how cheesy you want them. I could also have used shredded cheddar.


Psychgrad's note: Like, Giz, I really encourage you to try this recipe with a group of 2-3. 15 dozen perogies may not seem like much, but can be very tiring to do on your own. StumbleUpon

46 comments:

Lori said...

I am Polish. We make pierogies every Christmas Eve. I have been part of the process for a long time. I love it. one of my AUnts is the one who really knows the recipe for the dough. We do cheddar and potato. We boil those and then we make another that is made with potato in the dough. It is a very fragile and delicate dough. That one is stuffed with sour kraut that has been fried down to almost dryness. Then it is deep fired. The result: one hell of a great tasting pierogie!

Great post! You rock making pierogies!

Lori said...

and not to discount my Italian side but I am also Italian and oh I guess I am American over all of that!

Ricki said...

You make it look so easy--nothing like the multiple failed attempts I've experienced! But I do love to eat them. :)

Bunny said...

Perogies, I consider this comfort food. I love the cheddar and potato perogies. I could just eat a plate of perogies myself and never miss meat or veggies!

Lisa said...

These look great! I really have to try making them soon.

That Girl said...

I feel like everyone's making pierogies this week. I feel left out. These are such a part of my childhood.

Darius T. Williams said...

This looks really simple and delish. I'd never be able to pull it off - but it looks good!
-DTW
www.everydaycookin.blogspot.com

Bridgett said...

Ultimate comfort food! These look fantastic.

kat said...

In college my roommate & I used to take over one of the dorm kitchens from time to time & make a big batch of these...always a favorite!

Hopie said...

Comfort food and communal cooking, what more could one ask for? That logo for the Potato Ho Down had me laughing out loud!

Ben said...

This is another eastern European dish that I need to try. It looks really good.

alexandra's kitchen said...

what a great image! it's too bad that tradition won't get passed on to the next generation. who knows, maybe it will. Perogies are one of those foods on my long list of creations I have been meaning to try. these sound delicious!

Peter M said...

Food with suprises in them are always a treat. It's amazing how many cultures Perogies have crossed into.

Deborah said...

I have never made perogies before. I only learned of them about 5 or 6 years ago, but I'd really like to try these out!!

Adam said...

You guys are quite the skilled pierogi makers. I love how every dough recipe is different, and I like this eggless one. It saves me a trip to the store :)

Totally agree with getting a group together to make them. It makes it so much more fun. Nice job Giz!

OhioMom said...

Oh Gads, you have taken me back to my childhood! The little church behind our house on Friday mornings and the chatter of the little ladies getting off the bus on the corner of our street. We would go through the back door into the kitchen and listen, we did not understand the language being spoken, all we knew was these ladies were laughing and smiling and rolling and filling all the while. I used to sit on a stool in the corner and watch in fsscination to the process.

Kudos on making your own! Like psychgrad, I like mine with butter and onions, yummy!

BTW, they cost .50 cent a baker's dozen. A wonderful and simpler time.

Rosie said...

These really look great I must have a go at making these soon!

Rosie x

melissa said...

If you do, I just won't even believe you.

Right? Krysta and Cathy rock.

Nice display of potato ho-ness, Giz. ;) They sound perfect.

Emiline said...

I love perogies! These sound great. I'll have to try making some. Good tip about the melted butter and onions. Did not know that.

Elle said...

Oh, how I LOVE perogies! We used to have a little market that stocked freshly made perogies made by a sweet little old lady. The market's gone and I miss them so much!

They look amazing!

Vera said...

Giz, these are yummy!
In Russia, where I'm from, pirogi are usually baked or fried, and pelmeni and vareniki are boiled :)

Anne said...

I love pierogies, but making them is so tedious. Very worth it, though! Yours look delicious.

Bellini Valli said...

I used to make these all the time Giz. I now usually wait for the nearest Ukranian church to have an event and then I seek them out. I will always remember that Wayne Gretzke and I loved perogies...now Giz and Psychgrad too:D Your recipe does sound perfect.

Cakebrain said...

I love perogies! I haven't had them in ages but this is the perfect season for them! I like mine with the works, panfried.

Ivy said...

It's the first time I come across this kind of perogies. In Greece we call them piroshki and we fry them. These sound much healthier, so I must try them.

cook eat FRET said...

i love this post and it is noww bookmarked. maybe i'll halve the dough recipe and get busy...

Grace said...

i'm so unbelievably inexperienced--i've never tasted pierogies. i've seen a few before, but none have looked as perfect as these!

Miss Ifi said...

OMG... Homemade Perogies.. I wish I could be there to eat some the look sooo goood!!!

shambo said...

The pierogies look so good. I'd love a plate full right now. I only wish I could find a source because I'm afraid I don't have the patience to make any all by myself.

Elle said...

Never made thses, but it might be time for a pierogy party.

Cakelaw said...

These look delicious, and I am encouraged by the fact that the dough is "no fail". Although I am still a chicken when it comes to deep frying, I am tempted by such delicious morsels - especially when topped with cream ;)

RecipeGirl said...

I'm so impressed that you made these yourself! I had a roommate in college who used to buy frozen pierogies, so I've at least tasted them before. Something tells me that these are much better!!

Proud Italian Cook said...

Those look melt in your mouth good!!Thanks for the step by step!
Yummm!!

Dharm said...

Yum! Those look great! We'd call those dumplings over here but if you fried them instead of boiling them, then they'd be curry puffs (if filled with a curried filling that is!!) Whatever. Your Pierogies look fabulous. Thanks for teaching me what Pearogies are!

Kevin said...

Nice looking pirogies! I like the sound of mashed potatoes and cheese whiz filling. I like to fill my pirogies with onions, ham and sauerkraut.

Cakespy said...

Oh, yum!! These are one of my favorite comfort foods. Never made them myself though--clearly it's time to give it a try! It's chilly here and perfect weather for this carby goodness.

Lori Lynn said...

I want it to snow and enjoy perogies like I did when I was a kid, and my girlfriend Fern's grandmother would have these for us after school.

bren@Flanboyant Eats said...

hmm. i've never heard of these. i need to make a Polish friend! I like the round dough pics!

Krysta said...

wow pierogies, that's a way to step up fron the ordinary potato recipes. holy cow, those look good.

carol said...

My friend and I always try to get together and have a couple cooking marathons, then we split what we make and we both benefit. This recipe looks like it will fit the next cooking occasion.....and it sure beats the frozen pierogies I get at the grocery store! I'm with Bunny on this one-give me some of these and I call it a meal with nothing else on the side!

glamah16 said...

One day Im going to make this. Happy belated birthdays to both of you. You have to forgive me for not coming around as gfrequently lately. Life!

Kim said...

After a failed attempt with another recipe I got off of youtube I found this recipe and it works awesome. It really is a "No Fail" recipe. Sadly my arms were sore for a week after making these due to the rolling of the dough. I think I would buy the pasta rolling attachment for my KitchenAid mixer before I next attempt these. Wow I sound like a complete weakling. Anyhoo, this recipe is THE BEST!

ejm said...

We made pierogies not long ago and thought that using the pasta machine would be good too. But it was pretty much disastrous. The dough is too sticky for the pasta machine. At least our dough was....

I don't think I've ever had fruit filled pierogies. Are they served as a dessert item or do people include them in the main course?

-Elizabeth

P.S. For comparison sake: our pierogi recipe

4d ultrasounds said...

These really look great I must have a go at making these soon!Thanks For Sharing :)

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I Loving it . Thanks For This Post.

Anonymous said...

So easy to make and so delish! thanks for sharing.

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