Sunday, November 1, 2009

PEROGIES Part II

It's the first of November and it is beautiful outside. The sun is shinning and Ron and I should have taken a drive in the country, but last night I boiled and got my potatoes ready for my annual perogie making session , so I stuck to my original plan and got on with the work.


This is actually my second post on making perogies, I posted last year on the 9th of December on a wintry snowy day, but I fear that I may have scared some of you off from attempting these delicious little dough filled pastas. Last year I roughly made 15 dozen, as I did today , mainly because they freeze so beautifully and it is great to have a bag of these that you can easily defrost and presto a great home-cooked meal. I know that you can just as easily go to your local supermarket and pick up a bag of machine made perogies, but trust me they don't even come close to the REAL thing. So today I took particular care about counting, and measuring and have figured out for you a one batch recipe that will easily yield 36 or more perogies depending on the size of your cut-out. I usually make a double batch times two and I can easily get over 150 of them. But working solo to make that amount takes at least 6 hours and I realize that many young moms work and would rather do other things on a Sunday morning with their families that make perogies!


So, to give you some encouragement, here is a recipe that will take just a fraction of the time, yield at least 3 dozen and you can probably even freeze some for another meal.
FILLING
I made a Potato, cheddar ,onion filling today, but fillings are endless so use your imagination. Cheeses can range from Quark, Ricotta , to Cheese Whiz or Kraft Singles. You can add onions, bacon bits, parsley or whatever spice, herb that you like in your potatoes. I make perogies with a mushroom filling and a sauerkraut filling and even a ground meat filling. Like i said use your imagination.
Boil around 6-8 potatoes of medium size.
Drain and Mash potatoes with 250 Gr. of grated cheddar cheese. I used medium cheddar.
Saute 1 diced onion in some butter until translucent and add to mashed potato.
Set aside and let cool.
Take a soup spoon and scoop the mixture and form into little balls , this will be your filling. I do these balls in stages as I fill the perogies
SOFT RICH DOUGH
You will need to boil 1 potato in some water before you start the dough. Take out the potato and mash it while it still warm, save the potato water as you will need it, let it cool to lukewarm.
IN YOUR FOOD PROCESSOR
Add 1/2 cup of mashed potato ( that you boiled and set aside, not the filling)
Add 1/2 cup of lukewarm potato water
2 egg yolks
2 T. of oil,or shortening
Add 2 cups of flour mixed with 1 tsp. cream of tarter
Pulse until a ball forms.
Remove from Processor and place in a bowl to knead lightly,add 2 T. of flour at a time just until dough does not stick to your hands. Roughly 1/4 cup rarely more. This is a lovely rich soft dough. Let rest for 10 minutes in the bowl covered with a cloth.
Split the dough in 3 sections and roll out on a lightly floured board . The dough will roll out easily use a round cookie cutter, glass rim or even an empty cleaned soup can as a cutter, as this is a good size for the rounds. Naturally the bigger your circle the more filling you will need and then you also end up with less than 3 dozen. But by all means if a bigger circle is easier to work with then use it till you get the hang of making smaller ones.
Take one of your circles , stretch it out a bit like a pizza, the dough is elastic and will stretch easily, fill it with the filling, wet half of the edge with some water fold it in half and pinch the dough together. Make sure you pinch it closed as otherwise it will open when you boil them.
Place pinched and filled perogies on a clean towel. When hey are all complete, Bring a big pot of salted water to a boil. Place around 8-10 of your perogies into the boiling salted water. When they rise to the top they are done. Remove with a slotted spoon and place in cold water if you are planning on freezing them. Them remove from cold water ,pat dry , freeze on an oiled tray for 20 minutes then bag them for later use.
OTHERWISE, continue boiling the batches, remove from boiling water, OMIT cold water bath , place on tray and when ALL perogies are boiled, in a clean frying pan melt some butter and saute about 1/2 a diced onion. When lightly browned add your boiled perogies to frying pan, just to reheat them and serve immediately with a dollop of sour cream.
I know it sounds long but it truly isn't if you make a batch. Get the kids to help pinch and your hubbie to do the boiling. It really is easy and delish..... and then again you can double the recipe and really go to town !




3 comments:

Velva said...

Rita- I have been buying perogies in a bag for years! It would have never occurred to me to make my own. I have no doubt that a homemade periogie is no comparison to the frozen bag variety. I think your blog post is proof! If I can get up enough courage, I may have to try to make my own too. Your recipe looks fabulous!

myfrenchkitchen said...

I always come here and learn something new. Last time it was brining a chicken and this time - perogies!Is it like a gnocchi?
Ronelle

lauren said...

Pierogies are a staple in michigan! A very authentic recipe often includes velveeta or cheese product and potatoes, i agree. Thanks for the recipe share.