Ukrainian Perogies Recipe
A tried and tested homemade pierogi recipe.
(makes about 30 pierogies):
2 cup all purpose flour
2 large beaten eggs
1/2 teaspoon salt
3/4 potato water (water from boiling your potatoes as it makes a tender dough)
6 potatoes (any kind),peeled boiled and mashed
1 cup chedder cheese, mixed in with potatoes
salt and pepper to taste
2. Cottage Cheese or Cottage Cheese & Potato
1 tub dry cottage cheese
1 egg, stir into the dry cottage cheese
salt and pepper to taste
* optional you can also add 3-4 potatoes, boiled and mashed
1 can of sauerkraut (rinsed well)(540ml 19oz size)
1 medium sized white onion, chopped into fine pieces. Put 2 tablespoons butter in a frying pan, saute the onions, add the saurkraut and frie for a few minutes.
4. Yam or Sweet Potato
2 yams, baked, peeled and mashed, salt & pepper to taste
Boil your potatoes
Save water from your potatoes to make your dough.
Wash your hands well and take off any jewellery, because you will have to get your hands dirty here.
In a large metal or glass bowl, beat your 2 eggs together.
Add in 1/4 cup water to the eggs.
In a separate bowl mix your flour and salt together.
Add 1/2 of your flour and salt mixture to your eggs, and gently mix them together.
Slowly add the rest of your water and your flour into the mix.
Get in in there with your hands now, starting to knead your dough together.
Add more flour if your dough is sticky.
Clean off a large counter surface, sprinkle with flour and get out your rolling pin.
Roll out your dough so it is quite thin, but not falling apart, adding flour if your pin gets sticky.
Cut your dough into squares that are about 3 inches x 3 inches.
How To Fill:
Spoon in 1 tsp of your filling onto your dough square, be sure not to overfill.
Fold over square into a triangle.
Pinch your edges closed, be sure you pinch them well so they do not come apart while you cook.
When you are done with a pierogie, put it onto a bit of flour so it does not get sticky.
Once you have 10 pierogies ready, boil a pot of water.
Gently, throw in your pierogies, and they will sink to the bottom.
When they float to the top they are ready, and you can use a holed spoon to scoop them out. This takes 3-5 minutes.
Since you have many to make, it is nice to have a pan prepared with some fried onion and butter, where you can put them to sit to keep them from sticking together and also for extra flavor.
Cover with tinfoil until they are all ready to serve.
You can serve with sour cream, green onions, jam, or gravy.