Ukrainian Perogies

Categories: frugal, perogies, ukranian

Ingredients

• Dough
• * 2 cups flour
• * 1/2 cup milk, warm
• * 1/2 cup potato, well mashed
• * 1 teaspoon salt
• * 1 tablespoon vegetable oil
• Filling
• * 1/2 cup chopped onion
• * 1/4 cup butter
• * 2-3 cooked potatoes, mashed
• * 1 cup grated cheddar cheese
• Alternate Filling
• * 2-3 cups cottage cheese, drained (or use dry curd)
• * 1/3 cup fresh dill, chopped
• * 1 egg
• * salt and pepper (taste before adding egg!)

Directions

1. 1. Dough———————.

2. #

3. 2

4. Mix dough ingredients together.

5. #

6. 3

7. You may have to add more liquid or flour to make the dough soft and somewhat sticky.

8. #

9. 4

10. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.

11. #

12. 5

13. The dough will be slightly sticky.

14. #

15. 6

16. Do not over-knead.

17. #

18. 7

19. Place dough in an oiled bowl.

20. #

21. 8

22. Cover and let rest for 30 minuets.

23. #

24. 9

25. Filling—————-.

26. #

27. 10

28. Cook onion in butter.

29. #

30. 11

31. Mix with potatoes, and add cheese while the mixture is still hot.

32. #

33. 12

34. You may substitute Cheez Whiz for the cheddar.

35. #

36. 13

37. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.

38. #

39. 14

40. Manufacturing————.

41. #

42. 15

43. Set a large pot of water to boil.

44. #

45. 16

46. Form walnut-sized balls of the filling.

47. #

48. 17

49. ll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).

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51. 18

52. You will probably need to add flour as you roll.

53. #

54. 19

55. Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.

56. #

57. 20

58. Place filling ball in center of dough circle.

59. #

60. 21

61. If the dough has a less-floury side, keep that side up.

62. #

63. 22

64. Fold dough over ball, and pinch edges to form a half circle.

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66. 23

67. To prevent perogies with"horns", I pinch at the top (“90 degree mark”) of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.

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69. 24

70. You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.

71. #

72. 25

73. Place several perogies in boiling water.

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75. 26

76. Stir once, gently with a slotted spoon.

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78. 27

79. Perogies are done when they float for a minute (this will take 2-3 minutes).

80. #

81. 28

82. Melt about 1/2 cup of butter or margarine in microwave.

83. #

84. 29

85. Rescue and drain the perogies with the slotted spoon.

86. #

87. 30

88. Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.

89. #

90. 31

91. Cook, drain, and drizzle the other perogies in the same manner.

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93. 32

94. *Platzkies (pronounced “plutch-keys”): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.

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96. 33

97. Add minimal flour, and handle dough as little as possible.

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99. 34

100. Try to keep edges even.

101. #

102. 35

103. Cut dough with a knife into strips about 8 cm (3 inches) wide.

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105. 36

106. Cut each strip into several triangles and/or squares.

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109. Cook strips in water until they float.

110. #

111. 38

112. Repeat draining and drizzling treatment as with perogies.

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