Tuesday, June 14, 2011

Perogies or Pierogi or Perogys

So, one of the things that my girl recalls from her childhood, is her mother making her perogies, from scratch. And being the sentimental old fool that I am, and being half-Polish, and not really embracing my heritage in my cooking, I decided to make some perogies. A quick scan of the wikipedia article on the subject shows a great deal of cultural variance, and even a variety of names that they go by. I guess I don't really care if they are originally Polish in origin, they're pretty delicious in general, and I enjoy eating them, and now also enjoy making them too. Rather than provide a full recipe, I'm only going to provide the recipe that I used to make the dough. I'm not entirely happy with the fillings that I made, so I won't bother writing up a full recipe for them. I made two kinds though, one was a baked then mashed potato, mixed with fried onion and cheddar cheese, it was kind of rustic and delicious, but probably could have stood to be smoother. The other was a turkey sausage and sauerkraut and dill filling, not bad in general, but very in your face, and could have used something to bind it together better.



250g Unbleached Bread Flour
120ML Sour Cream
40ML Melted Butter
1 Egg
1 Tsp Salt


1. Sift the dry ingredients.
2. Add the remaining ingredients, pull into dough, knead, cover and leave on counter 1 hour before using.
3. Cut into sections, roll to 4mm thickness, cut into squares, or circles, fill, fold over and press to seal.

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