The filling is so simple to make: boil potatoes, drain, but set aside, the water. The dough is still quite edible (and yummy with sour cream!). But more importantly, this is such a fun tradition and is something that all generations can do together. 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. We were both in our early 20s but she was so familiar with making perogies, for her it was like making toast. Repeat until all perogies are cooked and then transfer to a serving dish. KVASHENA KAPUSTA VARENYKY - ВАРЕНИКИ З КВАШЕНОЮ КАПУСТОЮ з грибами. But let’s face it; A perogy ain’t a perogy without the filling. When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes. The potatoes should still be very hot and they will cause the cheese to melt after about 5-10 minutes. Thanks! Heat olive oil in pan or wok, saute onion, mushrooms and garlic until onion is translucent and mushrooms are tender. My great-grandmother would stuff a single perogy with a balled up facial tissue (clean!) Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. In a large pot, bring enough water to cover the pierogies to a boil. Gently stretch out each circle of dough and then place a ball of filling in the centre of each one. She would make huge batches and sell them in the community. Freeze on a baking tray and then transfer to a freezer bag if making in advance. Can this be made with an all purpose gluten free flour ? Thank you so much for sharing your perogies recipe! Our Varenyky (crescent-shaped dumplings) are lovingly filled with potato & cheddar cheese with a hint of onion.. Varenyky are very popular in Ukraine. In a medium skillet, heat 2 tablespoons of butter. Peel potatoes and cut into quarters. 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). My husband lives pierogies (his family was Belarusian & Ukrainian). Whether it's classic potato and cheese pierogies or garlicky sour pickles, these dishes will make you say smachnoho! (I dare not utter the words “gluten free” in a Ukrainian family). Should they be blanched before freezing or put straight into the freezer for longer storage? If you’re making them with cheese (which I highly recommend), the cheese will probably be the most expensive part of this recipe. Now, what to do with them all? You may need to add a small amount of either flour or water, depending on the consistency of the dough. Add fried onions and.or bacon bits to take your perogies to the next level! In the printable recipe card it’s the first ingredient under the dough, 6 cups. salt; simmer until tender. Thank you so very much for sharing this moment into my childhood. https://natashaskitchen.com/golubtsi-recipe-a-classic-russian-food Today is my Baba’s (Claudia’s Mom) 82nd birthday. Add a cup of lightly salted water or chicken broth and 1/2 tsp. Remove the skillet from heat and add the sour cream and stir until just combined. Copyright 2020 - Melissa K. Norris Pioneering Today LLC. Stir in sour cream, turn burner to low. Cool before freezing. Pierogi are most often associated with the cuisine of Central and Eastern European nations. Flour your hands and knead your dough ball until smooth. Bacon fat will cling to the kraut. 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. 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. Learn how to make perogies (or pierogies) from Anna, with her traditional Ukrainian Perogi recipe. White sauce with rich garlicky flavor and mozzarella will make this pierogies melt in your mouth. Knead by hand until flour and liquid are well combined, into an elastic ball. 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. Add grated cheddar and sautéed onion and mash really well. She didn’t measure anything and didn’t use a bowl. All rights reserved. Simmer for about 15 minutes. Boil until done. Sauce should be a yellow colour. May 10, 2016 - A fast and simple meal during the week! 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. But the process is straightforward and a few simple ingredients go a very long way, making this an easy pierogi recipe. Lay each finished perogy on a baking sheet lined with parchment paper so they don’t stick together. Thank you in advance . Mix and slowly add the remaining liquid. Get creative with whatever you have on hand! Pierogi Sauce made with creamy mushrooms and dill has quickly become our favourite pierogi topping. Prepare your dough. Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands. 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. They are often then pan-fried before serving. 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. Remove the skillet from heat and add the sour cream and stir until just combined. 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). Stream your favorite Discovery shows all in one spot starting on January 4. I love pierogies, I an American Polish and I had made these and I may make the again. Traditionally, the women and girls of the family would get together to make a huge batch of perogies together. Toss each batch with about a tablespoon of butter (again to prevent sticking… and because… butter). 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). . 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. 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. Instead, learn how to have. Yes it will work without eggs, but the dough will be very tender and fragile. Add the cooked pierogies to the skillet and saute until browned. You want it thin, but be careful not to roll it too thin as it could break. Meanwhile, if the perogies have a sturdy dough on them, they need to be thrown into boiling water … It is just my husband and I now so I hope that these will freeze well. Want more easy homemade recipes all in one place? can’t wait to give them a go!One stew recipe that I make is really nice, it’s what I call ‘chuck it in stew’, literally anything you have gets chucked in. For pierogi with spinach filling, yoghurt & garlic sauce would work best. We do like this recipe, the Perogies are so tasty you should try them. Let filling cool while making the dough. I have eaten lots of perogies since then but none as good as those. You want the filling to be thick and firm (so don’t add any milk or cream like you might with regular mashed potatoes). On a lightly floured surface, roll out the dough thinly, … As soon as perogies came out of the water we added a heaping spoon of those delicious camelized onions and dug in . 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. 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. Years ago I had a friend who was Ukrainian. Varenyky (Pyrohy) with a sauerkraut filling are always a part of the menu for Christmas Eve supper. Start by peeling your potatoes, then cut them into quarters and boil them until soft enough to mash. Toss with butter and serve hot with sour cream. I can’t wait to make them as a surprise for him! Return strained potatoes to the pot. In a large pot, bring enough water to cover the pierogies to a boil. Truly a Ukrainian dish, Varenyky are known around the world. With these ingredients you can make a batch of about 150-200 pierogis, depending on how large you’re cutting them. Blend the filling using a hand blender or a hand potato masher. Just be sure to cook any meat before using it as filling. Wet your fingers a little if needed to help stick the edges together. My husband is Polish and wistfully talks of his mothers’ perogies which I unfortunately, never got to try. salt and pepper Clean mushrooms thoroughly, rinse in cold water. Dinner, Ukrainian Dishes Perogies. Double check each one to make sure they’ve sealed all the way around. When she came to visit me she asked if I wanted her to make me some perogies. Stir them gently to keep them from sticking as well. Where to find measurements for making dough? Perogies are a versatile food, great for both holiday dinners and midweek meals alike. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies. Simmer for 5 minutes. Remove pierogies from heat and strain. Creamy mushrooms, dill and spinach. The ingredients are so simple, I had everything on hand. 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. This is just a dumpling after all. This is THE BEST pierogi topping ever!! Add the sliced mushrooms and stir until they are coated with butter. When perogie dough is ready, roll it out to about 1/8 of an inch thick. Mash until smooth. And nothing says the males in the family can’t help out too. In another skillet, heat the remaining 2 tablespoons of butter. Nevertheless, they were a frugal way to fill hungry bellies with a few simple ingredients and helped stave off hunger during frigid and barren Eastern European winters. They weren’t perogies however, but stretched the meals for a large family none the less. Fry until the perogies are golden on each side and place on plate until the sauce is done. I dont see ingredient amounts/measurements for making the dough… All I see is add flour, salt etc. Tender and still delicious. Add chicken broth, butter, cumin, salt, peper and wine, let simmer for 5 minutes. You can add an egg to the potato filling and form into balls, then roll in bread crumbs and fry to make potato croquettes. Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down). I’ve run out of dough, made another 1/2 batch, and still have filling leftover. instead of potato as a prank. Your email address will not be published. Mushroom & Dill Sauce (Pierogi Topping) November 2020. And yet, these are one of the easiest things to make at home! It’s ok, we make mashed potato pancakes with it. Remove pierogies from heat and strain. Wet you fingers just a little if needed to help dough stick together. Add the cooked pierogies to the skillet and saute until browned. If you ended up biting into that perogy, you would get a special gift as consolation. #cheese Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. 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. Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. While the potatoes are cooking, grate your cheese and then dice up one whole onion and sauté in a little butter. Mash until smooth. 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. For years I was afraid to try, so thank you. They make a fantastic main course as well as a perfect side dish. In a medium skillet, heat 2 tablespoons of butter. Repeat the process until all of the dough has been used up. but he does not knoe if they are polish or ukrainian. I’m still troubleshooting the filling. 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. Once you’ve A) used up all your dough or B) used up all of your filling, you’re finished your batch! brick of cheese for $6.50 and a 5-lb. You can really put anything you like in the middle. Perfect for pasta, … It is totally doable! Fill perogie dough. I highly recommend making this a family affair if you can! You can use regular water but using the starchy potato water makes for great dough and makes this recipe even more frugal. Place pierogies in boiling water and cook through. Then she adjusted the texture with some sprinkles of water. Then let it rest, covered, for about half an hour. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top. But you also want to make sure there are no lumps, so mash well. If you make them, let us know how they turn out! Seal them up with your fingers as you go, pressing the two edges firmly together. bag of russet potatoes for $2.50. Return potatoes to the pot and add grated cheese and sautéed onion. Slowly add wet ingredients to dry and mix well. Will you be making this treat any time soon? They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. my husband just got done making 100+ meat things (perogy) and 100 cheese things (Perogy) they are for zmas. 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. The dough was made with a one to one ratio of egg to flour and salted water was added if needed . Store-bought perogies also contain added, unwanted ingredients like the food additive soy lecithin that you won’t find in this homemade version. Return potatoes to the pot and add grated cheese and sautéed onion. Add 2 cups of whipping cream and about 1/4 cup of fresh dill. 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. This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. Even with the cheese it still works out to around 0.07¢ per perogy. Thanks for the perogies recipes. 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. Pierogi dough should be at room temperature. If you try them gluten free please let me know how they turn out! Each perogy and roll into a neat little ball of 150, this is such a tradition... Family members complained that it never happened again to around 0.07¢ per perogy it was like making toast mushroom. 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