Cut out as many as you can and then ball up remaining dough and roll out once more. Sauce should be a yellow colour. Add the sliced mushrooms and stir until they are coated with butter. Cooking them in small batches keeps them from sticking together as much. Perogies will float to the top of the pot when they’re finished. Well in making a few different distinctions the cheese we always used Long horn and the onions were always cooking in a couple pounds of butter . Wet your fingers a little if needed to help stick the edges together. Instead, learn how to have. This perogies recipe will make about 150-200 depending on how big you cut them, but you can easily multiply or divide this recipe to suit your needs. Place pierogies in boiling water and cook through. instead of potato as a prank. Remove pierogies from heat and strain. But I would think they would work just fine as long as the dough sticks together when you pinch the edges together. Remove the skillet from heat and add the sour cream and stir until just combined. Learn how to make perogies (or pierogies) from Anna, with her traditional Ukrainian Perogi recipe. Yes it will work without eggs, but the dough will be very tender and fragile. There really isn’t a better way to celebrate her life (and Claudia’s essentially) than to post the staple of my Ukrainian childhood (and the best food she ever made) on this day. My great-grandmother would stuff a single perogy with a balled up facial tissue (clean!) In a medium saucepan with a tight fitting cover, sauté mushrooms, onion and garlic in butter for a few minutes. Should they be blanched before freezing or put straight into the freezer for longer storage? I can hardly remember a Christmas dinner without perogies. I highly recommend making this a family affair if you can! You can add an egg to the potato filling and form into balls, then roll in bread crumbs and fry to make potato croquettes. While this is roughly the same as the store-bought Costco version, it contains no questionable ingredients, the cheese is real (not processed) and you could essentially cut your costs to under $5.00 for the whole batch if you omit the cheese. I often meet people who tell me they love perogies but have never made them from scratch (and probably never even tasted them from scratch). One of my favourite things about preserving food is the convenience factor when you’re ready to cook and these perogies deliver on that for sure! Add the cooked pierogies to the skillet and saute until browned. but he does not knoe if they are polish or ukrainian. Once the potatoes are ready to mash, strain the water out but reserve 2 cups to make your dough with. Traditionally, the women and girls of the family would get together to make a huge batch of perogies together. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top. We do like this recipe, the Perogies are so tasty you should try them. Tender and still delicious. Stir in sour cream, turn burner to low. Simple and easy time tested from scratch meals. I have eaten lots of perogies since then but none as good as those. The potatoes should still be very hot and they will cause the cheese to melt after about 5-10 minutes. Since we’re Canadian (and almost every Canadian will tell you that they have some sort of claim to being Ukrainian) we decided to tackle making perogies, as it is a dish that is near and dear to our hearts. Boil until done. Add fried onions and.or bacon bits to take your perogies to the next level! Perogies freeze really well, so if you’re not planning on cooking them all the same night, put the baking trays in the freezer to flash freeze them before transferring them to a freezer bag. For one, many hands make light work. Prepare your dough. Place pierogies in boiling water and cook through. In a medium skillet, heat 2 tablespoons of butter. Once you’ve A) used up all your dough or B) used up all of your filling, you’re finished your batch! Mix and slowly add the remaining liquid. Stir them gently to keep them from sticking as well. In the printable recipe card it’s the first ingredient under the dough, 6 cups. This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. Can this be made with an all purpose gluten free flour ? Toss each batch with about a tablespoon of butter (again to prevent sticking… and because… butter). The dough was made with a one to one ratio of egg to flour and salted water was added if needed . Return potatoes to the pot and add grated cheese and sautéed onion. This sauce is excellent served on beetniks, beet rolls, nalysnky or on perogies in lieu of sour cream. She put handfuls of flour on my old enamel kitchen table, made a little well in the flour, put the eggs in there, and with her fingers, worked the eggs into the dough. It’s easiest if you prepare a bunch of these balls before you start filling your perogies. On a lightly floured surface, roll out the dough thinly, … I love this recipe! Flour your hands and knead your dough ball until smooth. They are often then pan-fried before serving. I’d love to know! Add cubed cheese and cover with the lid. It’s ok, we make mashed potato pancakes with it. This perogy recipe was passed down to me from my aunt, who inherited it from her mother who learned it from her mother and so on. Gently stretch out each circle of dough and then place a ball of filling in the centre of each one. Where to find measurements for making dough? Thank you so very much for sharing this moment into my childhood. Pierogi dough should be at room temperature. Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. But let’s face it; A perogy ain’t a perogy without the filling. I haven’t had these in years and would love to try and make some homemade. Fry until the perogies are golden on each side and place on plate until the sauce is done. White sauce with rich garlicky flavor and mozzarella will make this pierogies melt in your mouth. I’m of German decent and my Aunts used to talk about having dumplings almost at every meal. They stick to your ribs despite having no meat, and they're pleasing to just about everyone’s tastebuds. Perogies are a versatile food, great for both holiday dinners and midweek meals alike. Boil until perogies float. Food is one of those things that connects us to our past and to our ancestors and to the ways of life of long ago. Add a cup of lightly salted water or chicken broth and 1/2 tsp. Because these potato-filled dumplings aren’t just a staple of holiday dinners in my family, they’re a part of our heritage; A heritage full of traditions that have been passed down through generations, many of which still find a place on our dinner table at every special occasion (and many meals in between). That depends on the filling. If you make them, let us know how they turn out! This recipe makes around 150-200 perogies but can be doubled or divided to fit your needs. If your perogy dumplings aren’t sealed well the filling could boil out when you cook them. Simmer for about 15 minutes. They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. Even with the cheese it still works out to around 0.07¢ per perogy. Remove pierogies from heat and strain. Simmer until the sauce thickens. I can’t wait to make them as a surprise for him! Repeat the process until all of the dough has been used up. Now, what to do with them all? But don’t worry about having leftover dough or filling. Copyright 2020 - Melissa K. Norris Pioneering Today LLC. By this time, your perogi filling will be cool enough to touch. I love pierogies, I an American Polish and I had made these and I may make the again. Our Varenyky (crescent-shaped dumplings) are lovingly filled with potato & cheddar cheese with a hint of onion.. Varenyky are very popular in Ukraine. As soon as perogies came out of the water we added a heaping spoon of those delicious camelized onions and dug in . Seal them up with your fingers as you go, pressing the two edges firmly together. Pierogi dinner ideas with other popular fillings are sauerkraut and bacon, cottage cheese, ground or shredded meat or fruit fillings like cherry and blueberry. She would make huge batches and sell them in the community. Let filling … I’ve literally never met anybody who doesn’t like them. First you’ll want to prepare the ingredients for your filling. Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands. Pierogi (/ p ɪ ˈ r oʊ ɡ i / pih-ROH-ghee) are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. Perfect for pasta, … Add about 1 to 2 tablespoons of flour and stir it in to soak up some of the butter. ️ In another bowl, mix a little oil with a couple eggs and the potato water (or regular water if you accidentally dumped your potato water down the drain). Be careful not to get any filling between the dough as this can prevent a proper seal. Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Dealing with Emotions During the Holidays (Surrounding COVID and 2020 Realities), How to Make an Old-Fashioned Evergreen Christmas Wreath, Winter Vegetable Garden: Storing Vegetables over Winter. Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top. Thanks! Oven-baked perogies in tomato sauce uses frozen perogies and your favourite sauce! Although I’m fourth generation Canadian, the perogies I make and feed my family have changed very little from those my great-great-grandmother fed to hers. Let filling cool while making the dough. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy). Cool before freezing. Peel potatoes and cut into quarters. Either use a biscuit cutter or an upside-down cup to cut your circles out. All rights reserved. Add the sliced mushrooms and stir until they are coated with butter. This recipe and 100+ more are found in my book–-> click here Hand Made: the Modern Guide to Made-from-Scratch Living. When they cool that’s when you fry them and they get an even different dimension don’t forget the sour cream and lots of it .. Live a little eat work hard and splurge !!! They’re also super frugal, costing mere pennies a piece when made from scratch. Bacon fat will cling to the kraut. Slowly add wet ingredients to dry and mix well. Dinner, Ukrainian Dishes Perogies. Use oil in place of eggs. Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. VARENYKY – Perogy – вареники Pyrohy – пироги з жовтим сиром. If you ended up biting into that perogy, you would get a special gift as consolation. I had a Russian student a few years ago who brought in perogies that his mother made.They were absolutely delicious. Pork Tenderloin with Dried Fig and Mushroom Sauce... Mushroom Ravioli with Mushroom Sauce Recipe. Add chicken broth, butter, cumin, salt, peper and wine, let simmer for 5 minutes. Drain well, reserving 2 cups of potato water for dough. For pierogi with spinach filling, yoghurt & garlic sauce would work best. I’ve never tried making them before but this sounds doable. It’s actually quite easy and they seriously do freeze so well that you can pop them in the freeezer and then just throw them in a pot when you’re ready to cook them just like store-bought ones. I’ve run out of dough, made another 1/2 batch, and still have filling leftover. Hello all; Im 60 and as far back as I can remember the perogie was a main stay in the winter months . For a batch of 150, this works out to just over 0.03¢ per perogy! I will make the ones from your recipe, but none will ever be as good as those perogies my friend made on my kitchen table. Wet you fingers just a little if needed to help dough stick together. I had a sudden onset allergy to eggs-my farm fresh ones Do you think the dough would work without the eggs? But you also want to make sure there are no lumps, so mash well. Thanks for the perogies recipes. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies. Mash until smooth. When she came to visit me she asked if I wanted her to make me some perogies. I can’t wait to try this recipe. My husband is Polish and wistfully talks of his mothers’ perogies which I unfortunately, never got to try. Thanks for sharing your recipe and the traditional family history behind it! While the potatoes are cooking, grate your cheese and then dice up one whole onion and sauté in a little butter. Cooked down the flour a bit and added some reduced sodium chicken broth a few shakes of some soy In a large pot, bring enough water to cover the pierogies to a boil. In a medium skillet, heat 2 tablespoons of butter. Your email address will not be published. She had me prepare the filling while she made the dough. You may need to add a small amount of either flour or water, depending on the consistency of the dough. She kept adding more flour while she rolled out the dough on the table, cut the dough with a knife, and we put the fillings in together. If we are having Potato Vareniki, it’s definitely with white mushroom sauce. It’s listed in the printable recipe card at the bottom of the post ? The dough is still quite edible (and yummy with sour cream!). It is just my husband and I now so I hope that these will freeze well. You want the filling to be thick and firm (so don’t add any milk or cream like you might with regular mashed potatoes). I’m still troubleshooting the filling. You can really put anything you like in the middle. Fry onions in butter in a heavy skillet on medium-low until transparent (don’t brown them). Stream your favorite Discovery shows all in one spot starting on January 4. Your story was beautiful and your recipe for “Ukrainian” pierogi is perfect. We bought a 1-lb. Store-bought perogies also contain added, unwanted ingredients like the food additive soy lecithin that you won’t find in this homemade version. And a single batch will easily feed a large family (or a small village). Pierogi are most often associated with the cuisine of Central and Eastern European nations. Ukrainian cuisine is hearty, carb-heavy and oh-so-comforting. Thank you so much for sharing your perogies recipe! We were both in our early 20s but she was so familiar with making perogies, for her it was like making toast. KVASHENA KAPUSTA VARENYKY - ВАРЕНИКИ З КВАШЕНОЮ КАПУСТОЮ з грибами. Serve with fried onions and sour cream, and enjoy alongside sauerkraut, cabbage rolls, pickles and Ukrainian or Polish sausage with a little mustard and you’ve got yourself a meal that’s fit for a king, but on a peasant’s budget. his mother taught him. Thanks! Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. 3. Many people are familiar with perogies, but unfortunately they don’t know much more than the fact that you can buy them pre-made from the store. Every year around this time we begin making dozens and dozens of these little dumplings to serve at Christmas dinner as well as for Ukrainian Christmas in January and then for Malanka (Ukrainian New Year). Years ago I had a friend who was Ukrainian. Add in an onion, a couple eggs and some flour and salt from our pantry, as well as a little butter and oil, and our last batch probably cost around $10 or $11. Nourishing and kid-approved soups and stews, Old-fashioned baked goods from buttermilk pie, homemade cake mixes, to Mom’s chocolate chip cookies, Don’t spend all day in the kitchen, tips for busy times without sacrificing hand made goodies, Wholesome ingredients without processed and questionable items. For best results (and to prevent them from breaking), use a slotted spoon to remove perogies from water and transfer to a colander to let drain more. This looks like a great recipe, and I’d love to try it. You want it thin, but be careful not to roll it too thin as it could break. And yet, these are one of the easiest things to make at home! Mash until smooth. I can’t find the amount of flour used to prepare the dough, however. Now, it’s been a while since we bought them from the store (yes, it’s happened), but I think you get around the same amount or a little less in a large box from Costco and that will run you around $10.00 plus tax. I being irish can not help him. Lay each finished perogy on a baking sheet lined with parchment paper so they don’t stick together. They do tend to be a little time-consuming as you typically roll out enough dough at one time to make anywhere from 50 to 150 perogies at once. You could even just cook the dough on it's own and serve dumplings with chicken or in soup. Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations. Of course I said yes! Truly a Ukrainian dish, Varenyky are known around the world. It is totally doable!

Pierogies AKA varenyky are a staple of Eastern European cuisine. I love new ideas and 8 years ago, when I first time tried this new version of plain potato pierogi at my friends house, I never had this meal any other way. Then she adjusted the texture with some sprinkles of water. There you have it, how to make perogies at home. They should keep in the freezer for up to 4-6months. my husband just got done making 100+ meat things (perogy) and 100 cheese things (Perogy) they are for zmas. And if you have extra dough, you can fill them with a variety of other ingredients to make different types of perogies. With these ingredients you can make a batch of about 150-200 pierogis, depending on how large you’re cutting them. Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. The filling is so simple to make: boil potatoes, drain, but set aside, the water. She didn’t measure anything and didn’t use a bowl. Start by peeling your potatoes, then cut them into quarters and boil them until soft enough to mash. Knead by hand until flour and liquid are well combined, into an elastic ball. Then let it rest, covered, for about half an hour. we have them every year. Pour in cream, salt and spices and bring to boil. Repeat until all perogies are cooked and then transfer to a serving dish. Normally made 200 or 300 but they didn’t last a whole week . My husband lives pierogies (his family was Belarusian & Ukrainian). They weren’t perogies however, but stretched the meals for a large family none the less. For classic, "ruskie" pierogi (with cottage cheese and potatoes), the most popular options are either onion slices fried on butter or sour cream. Am I missing it somewhere? These Varenyky are filled with sautéed Sauerkraut, finely chopped mushrooms, sautéed onions & seasonings. If you try them gluten free please let me know how they turn out! I love Pierogies, I am American Polish and have made them in the past but I will use this recipe. It sounds like your recipe is a good one and I can’t wait to try to make it. But the process is straightforward and a few simple ingredients go a very long way, making this an easy pierogi recipe. But more importantly, this is such a fun tradition and is something that all generations can do together. In fact, my husband enjoys a good perogy session just as much as I do:), Tired of hectic meal times and complicated recipes or relying on processed foods? You might need to none stick your hands first. Sauerkraut and Bacon: In a large bowl mix together all ingredients well. I am curious as to whether these would dehydrate well and so keep if they could not immediately be cooked. I began helping @ about 5 years old growing up in a home where Ukrainian was spoken as much as English its no wonder . Mushroom & Dill Sauce (Pierogi Topping) November 2020. brick of cheese for $6.50 and a 5-lb. Return strained potatoes to the pot. Now if that ain’t frugal I don’t know what is. Creamy mushrooms, dill and spinach. These dumplings can be eaten savoury or sweet, stuffed with potato and cheese or sauerkraut and mushrooms — or served as a dessert with fruit filling and a sprinkling of sugar. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Cook in boiling water until soft enough to mash. Perogy (or pierogi, pirohy, pyrhoy, etc) is a food from Central Europe that is especially popular in Russia and the Ukraine. Although in the UK we have many nationalities there doesn’t seem to be many recipe books with this type of food, so it’s really nice when people put out traditional recipes online. Want more easy homemade recipes all in one place? For years I was afraid to try, so thank you. Freeze on a baking tray and then transfer to a freezer bag if making in advance. Today is my Baba’s (Claudia’s Mom) 82nd birthday. In another skillet, heat the remaining 2 tablespoons of butter. Double check each one to make sure they’ve sealed all the way around. Perogies are finished cooking when they float to the top. Remove the skillet from heat and add the sour cream and stir until just combined. You can use regular water but using the starchy potato water makes for great dough and makes this recipe even more frugal. This is just a dumpling after all. I want to say it happened once and so many family members complained that it never happened again. In a large bowl, sift flour and combine with salt. Perogies originated in Eastern Europe out of necessity. I was amazed watching her do all of this and in a matter of minutes. Repeat this process over and over until you’ve filled and sealed all your perogies. If you’re making them with cheese (which I highly recommend), the cheese will probably be the most expensive part of this recipe. For Christmas Eve, my mother never used eggs because of fasting. Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite. Blend the filling using a hand blender or a hand potato masher. Scoop about a tablespoon of potato filling for each dumpling and roll into a neat little ball. Thank you in advance . bag of russet potatoes for $2.50. In a large pot, bring enough water to cover the pierogies to a boil.

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