How To Make Perogies
I can’t believe it but we actually have too many potatoes. We never have too many. But this year Ernie says that if we don’t use them soon or give some away we will have to waste them. He has already planted as many as we can room for in our garden so what ever is left must be eaten.
So, we are making potato dumplings otherwise known as perohy in Ukrainian or perogies in Polish. I’m sure most of you have heard about these. They are a carbohydrate lovers dream. Mashed potatoes with onion sometimes with cheese, mixed in or just plain cottage cheese, saurkraut, or prunes, put inside a white flour dough, boiled and then either fried with more onions or just eaten boiled with sour cream.
When we make them we just have a potato and onion filling. Nothing fancy.
This food is really just a way the homesteaders and pioneers used up produce so that it didn’t go to waste. So even though they taste amazing, they are traditional and useful.
The recipe and instructions are fairly simple.
The dough is flour, water, and oil. The filling is really whatever you darn well feel like filling it with. Cut out dough circles, not too thick, put in a dab of filling and PINCH closed. If the dough won’t stick closed, use a little more flour on your fingers and pinch them some more. Boil until floating.
It really couldn’t be more simple. But you can screw them up. If you don’t pinch them right, and add the right amount of flour, they will fall apart in the water as they are boiling. If you make the circles to big, you will have huge perogies. If your dough is not stretchy enough you will have trouble with everything.
But even though there may be a failure in the procedure, everything is still edible. That is the beauty of this food. At worst you will end up with half moon pasta pieces. Delicious.