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Pierogis, Perogies, Etc

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
  1. In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
  2. Cut in half and let rest, covered, for 10 minutes.
  3. Roll out each half into a thin circle ( about 1/8”).
  4. Using a drinking glass or biscuit cutter, cut the dough into round circles.
  5. 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.
  6. Press and seal into a half moon.  If desired, rub a bit of water around the edges to ensure a tight seal.
  7. Cook for 10 minutes in boiling salted water, until they float to the top.  Drain.
  8. 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.

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