What some don't realize is the work, and time it takes to make a batch. From preparing the basic dough... to creating whatever filling, to pinching each one shut by hand, it can quickly become an all day event! I mean... if you are going to make SOME ... may as well make SOME MORE ... they freeze incredibly well, and there's just something about being able to "whip up" a perogie dinner on those week nights that a good comfort-food dinner is in the cards. We're talking pretty much a full day of "work" (okok, like about 4ish hours depending how quickly you can make em)... I typically make 3-4 batches of dough at once - using about 5lbs of potatoes for filling - this ensures a nice stockpile in your freezer. SO... why wouldn't you just run to the store.. pay the $6 per bag, and pick up the frozen mass produced ones!? ... hmmm.... take one bite of a homemade perogie... and you wont ever ask again. This time around, I WON'T be telling you my filling ingrediants percisely (trade secret after all) ... buuuuuut I WILL give you the basic perogie dough recipe, as well as my tips and basic filling suggestions, along with how I like to pepare that perfect Ukie "comfort food" dinner. YUM YUM
Basic Perogie Dough (Varenyky)
1 1/2 cup warm water
3 tbsp cooking oil
4 1/2 cups flour
1 tsp salt
Combine water, oil, egg in mixer bowl. Mix well. (a wire whisk works well for this)
Add in flour, salt. Using your Mixers dough hook, start on low, until a dough ball starts to form. Increase speed slowly, (I have a kitchen aid mixer and used speed 2.) Mix for 3-4 minutes, until dough ball is forms around the dough hook.
While dough is resting - prepare your filling. Typically, I use a mixture of potatoes -cheese-bacon-garlic-butter. Do an internet search of filling for perogies - there are endless possibilites.
When it's time to make the perogies - work in small batches to prevent the rolled dough from drying out. Here's a couple other tips:
Fold into a half moon, and pinch the edges shut. **watch your seams! Make sure there's no filling in the seams, or holes in the dough and that the edges are pinched completely shut.
Using a cookie sheet, lay each perogie flat in rows. Typically I'll use a clean, freshly laundered dish towel to place over top of bottom layer, and then do a second layer of perogies, making sure they are not touching eachother.
Once the cookie sheet is full - carefully place tray in your freezer. Once they are frozen, you can put them into a large ziploc bag. You've now got your own - made from scratch - Perogies!
Perogie Dinner - YUM YUM
So You've got your perogies, and now you wanna taste the finished product. Here's a quick and easy dinner - what I like to call .... Ukie Comfort Food.
- Boil a pot of salted water.Once fully boiling, place perogies in carefully. Using a wooden spoon, stir carefully so they don't stick. Once they all float to the top - they are ready! Remove from pot with a slotted spoon.... You can enjoy them as they are - drizzled with butter, onion and garlic - OR, you can take it a little step further....
Place boiled, cooked perogies in the hot frying pan with the kobassa mixture, and lightly fry the perogies until they get a crispy outside (to your taste). Flip them carefully to fry up each side.
HMM... now that I have a freezer full of perogies.... thinking cabbage rolls may be in order... hmmmm Until next time... for now, I'm pooped! time for a hot shower.. glass of wine... and sleep.