True comfort food for me — my great Aunt Rose made the very best “cheese pillows” ever, and my Grandmother’s and Mom’s were fantastic. The “Kleckner Girls” made two varieties: one with dry curd cottage cheese, and another with basically mashed potatoes with lots of sharp cheddar mixed into the mashed potatoes while they were hot. A fiddle to make, but worth the effort. This is the recipe for the dough, and the filling. Makes approximately 75 perogies.
- 2 cups sour cream
- 4 ½ cups all purpose flour
- 2 tablespoons melted butter
- 2 eggs plus 1 egg yolk
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
- Cut in half and let rest, covered, for 10 minutes.
- Roll out each half into a thin circle ( about 1/8”).
- Using a drinking glass or biscuit cutter, cut the dough into round circles.
- Fill them with desired filling (we like a potato/sharp cheese filling*). Place less than a tablespoon of filling in the centre of each circle, and fold in half.
- Press and seal into a half moon. If desired, rub a bit of water around the edges to ensure a tight seal.
- Cook for 10 minutes in boiling salted water, until they float to the top. Drain.
- Pan fry in butter, and serve with caramelized onions, fried crumbled bacon, and sour cream.
*For potato and cheese filling, boil approximately 1 ½ pounds of peeled potatoes. Drain and mash well with a little butter and milk. Add grated sharp cheddar, to taste (lots is good — a ratio of 1:1 is my favourite). Taste, and season with salt and pepper. Sometimes some caramelized minced onions can be added for a change.