Pierogis or Perogy?! Recipe

Pierogis or Perogy?!

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Ingredients

Dough:
1 3/4 Cups of All-purpose flour
1/4 Cup of Water
2 Tablespoons of Butter at room temperature
1 Cup of Mashed Potato Flakes (or your own mashed potatoes.)

Filling:
Salt
Pepper
A big bowl of Mashed potatoes (About a small potful, can use boxed or actual mashed ones for optimum results.)
Cheese. (Ricotta or Cheddar, whatever floats your boat. Usually a sharp cheese.)

Optional fillings:
Bacon
Fried Onions


How to make Pierogis or Perogy?!


Perogies are immensely popular in my town. They're like an Eastern-European jiaozi or gyoza made with a flour dough and mashed potato filling. They're a versatile and filling snack or meal! You can omit the potato filling and put in a sweet filling like pie filling or a fruit with creme inside.

For my recipe, I made 3 kinds. One with bacon, one with fried onions and a plain potato and cheese one.

These perogies are time-consuming to make, but oh so delicious and worth it.

Making the Perogies:
  1. First, start out with dough. Mix all the ingredients together. Make sure to knead the dough and it doesn't stick. If it's too sticky, add more flour and fix the water/flour ratio to your liking. The dough should be kneadable to be knead on the countertop and not stick too much. Let it rise for 30 minutes to an hour.
  2. While letting the dough rise, make the mashed potatoes. Either by itself or by box, doesn't matter. Prepare it till it's nice and fluffy.
  3. When mashed potatoes are done, add in the cheese. (If you want to cheat, you can use cheese whiz) and mix it in till the cheese melts into the potatoes and the potatoes reach an orangey colour. Season with salt and pepper. **
  4. After the dough has been left to rise a bit, divide it into parts. Sprinkle flour onto surface and roll out the dough to be slightly thin. (but not too thin as to the dough would break!) Using a cup (about a fat cup would do, or a circle-shaped cookie-cutter), cut out the dough.
  5. Roll out the circles further, again, not too thin, enough for some filling to be in and enough so it wont break. Put mashed potato filling inside and seal edges with water. Use fork to seal the edges as well.
  6. Sprinkle dumplings with flour so they won't stick to each other. 
** For this step, if you wanted to add bacon, fry up some bacon and cut it into pieces and add into mashed potato mix. Same with onions, deep fry them until they're right and add them in.

At this step, you can keep perogies frozen to about a month. Make sure to sprinkle enough flour so they don't stick.

Cooking the Perogies:
Boiling:
  1. Now that you have them prepared, boil the perogies into a boiling pot of water until they float up a bit.
  2. You can stop here if you like them boiled, douse them a bit with butter and s&p.
Frying:
  1. Boil the perogies so the dough cooks up from the inside. After boiling, use slotted spoon or tongs to get them out and set them in a bowl. On a heated pan, melt butter then pan-fry the perogies till each side is golden brown.
  2. Serve with your choices of sour cream, green onions, crispy bacon pieces or fried onions. Or if you want to go totally Ukranian, make some Kielbasa sausages and serve them with perogies.

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