Perogies Daring Cooks Challenge

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

My friend, Luscious Linda, taught me  how to make perogies a couple of years ago.  We used her Baba's recipe which went something like this...take one large bowl and fill it half full of all purpose flour.  Add two coffee cups of unbleached flour....etc.  We followed the directions and Linda tried to remember how big a large bowl was or what size a water glass would be.

As we went along, we also measured and wrote down the recipe.  This is it!  And, hey, it works beautifully.  Don't go out and buy those hokey perogy makers.  There is absolutely no need.  Just use a 'juice glass' to cut circles.  Then roll them again to make ovals and fill and fold.

This recipe makes a very large batch and they can successfully be frozen.  Lay the perogies out on a parchment paper lined baking sheet and freeze.  Then put them in a freezer bag.  To use, boil the frozen perogy in plenty of salted water.  Then they can be sauted in butter and served with sauteed onions and sour cream.

Perogy Dough

9 c all purpose flour

3 c bread flour

5 T canola oil

4 ¼ c warm water

1.     Mix and knead into a ball and let rest for 5 minutes.

2.     Dust rolling pin and counter top with flour and roll dough out to 1/8 – ¼ inch thick.  Cut into circles about 3 inch diameter.  Roll again a little bit more to make an oval.

3.     Continue until all dough is made into perogies.

4.     Boil perogies in a large pot of water that has had a little oil added, until they float, about 8 minutes.

5.     Serve with sautéed diced onions, butter and sour cream.

Saskatoon Berry Perogies

Mix 1 cup of sugar with 3 T flour.  Put 10 saskatoons and 1 T sugar mixture in each.  Close and pinch the seam together. 

These are little more challenging, believe it or not.  The sugar seems to get into the way when you are pinching the perogy shut and makes it difficult to get a bond.

I like these as a brunch item.  I tried them sauteed in butter and with brown sugar sweetened sour cream and liked it.  My Ukranian friend has them with melted butter and regular sour cream. 

Potato and Asiago Cheese Filling for Perogies

4 – 6 medium potatoes

1 c. grated asiago cheese

1 small chopped onion finely

Salt to taste

Milk to thin, if necessary

Pinch of pepper

Boil potatoes and drain.  Mash with the rest of the ingredients until it reaches a pureed texture.  Put one tablespoonful in each perogie.