RECIPE: Homemade Perogies

17 years ago

This is the perogie recipe that I have used for years (got it from my aunt many moons ago!). Everybody likes it. I'm waiting to get my other aunt's recipe for perogies (she's Polish). I've tried other versions of perogie dough (even one with mashed potato in the dough), but I like this one better. I find this dough has a better consistency. It's soft and smooth!

Perogies

Dough:

3Â½ cups flour

1 cup sour cream

Â¾ tsp baking powder

1Â½ tsp salt

Â¾ cup water

1 egg, room temperature

Mix all ingredients together. Roll dough to desired thickness (1/8 or Â¼ inch). Cut dough into circles (whatever size you want your perogies to be).

Filling:

Potatoes (6 to 8, depending on size)

Velveeta cheese (block package)

SautÃ©ed onions (desired amount)

Bacon, cooked and chopped (desired amount)

Salt and pepper to taste

Boil potatoes. When potatoes are done, add other ingredients while potatoes are still hot so that cheese melts. Set aside and let cool. (Add more cheese if you like them cheesier, or less). I "eyeball" this step because it depends on size of potatoes and how much cheese, onions, and bacon you like. You can omit the onions and bacon in the filling and add them later in the frying process. Put spoonful of filling in center of each dough circle, fold, and press edges together to seal (make sure itÂs sealed properly or filling will ooze out when you boil them).

Cooking Method:

Bring large pot of water to a bubbling boil. Drop a few perogies at a time. When perogies come up to the surface, take them out. Fry perogies in butter until slightly golden brown, and serve with sour cream and chopped chives (I like mine with gravy!).

NOTE: To freeze, place in single layer on cookie sheets. When frozen solid, put into freezer bags. To cook, just drop frozen perogies into boiling water and proceed as instructed above.

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Comments (7)

booberry85
17 years ago
I've been lurking here. I'm an occassional poster. Thanks for the pierogi recipe. I think there are about as many recipes for them as there are spellings! LOL! I've never made the dough with sour cream before, but plan on that being an experiment for the near future.
canvir
17 years ago
My grandmother's pierogi dough recipe (I'm 64)

1 large potato cooked and mashed
1 T salt
2 T butter
1 egg well beaten
2 1/2 cups flour

We prefer to have the mushroom & cabbage or beef & cabbage filling.
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Here's one from a Chicago newspaper. It looks good, enjoy Lithuanian bacon buns February 23, 2005 MAKES 4 DOZEN 1 cup scalded milk 1/2 cup shortening or margarine 1/2 cup sugar 1 teaspoon salt 2 packages dry yeast, regular or rapid rise 2 eggs, well beaten 4 to 41/2 cups flour, sifted FILLING (RECIPE FOLLOWS): 1 pound lean bacon 1 medium onion, chopped 1 pound lean ham (optional) 1/2 teaspoon freshly ground pepper Topping: 1 egg yolk mixed with 2-3 tablespoons milk 1/2 teaspoon freshly ground black pepper Pour scalded milk into a large bowl. Add shortening, sugar and salt. Let mixture cool to lukewarm, 105 degrees. Stir in yeast until dissolved. Add beaten eggs and then add flour gradually, mixing until dough is workable. Turn dough onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Put in greased bowl, cover and let rise in a warm place until dough doubles in size, about 1 hour. While dough is rising, make the filling. Fry bacon until limp. Remove from fat and drain on paper towels. Fry chopped onions in bacon fat until tender. Remove from fat and drain. Cut bacon into small pieces and add to onion. If desired, add ham. Season with pepper. Once dough has risen once, pinch off a piece of dough, about the size of a golf ball and flatten in a rounded or rectangular shape. Place 1 teaspoon of the filling in the center of each shape, fold and seal edges. Shape between hands to form miniature hot dog bun. Place seam side down on a greased cookie sheet and let rise in a warm place until double in size, about 30 minutes. Before baking, brush buns with egg-milk mixture. Bake in a preheated 375-degree oven for 20 minutes or until golden brown Here is a link that might be useful: Lithuanian Bacon Buns recipe search
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caliloo
17 years ago
This is one of those things that I feel you can buy a product that is just as good (if not better) than homemade.... I wouldn't go to the effort of making them when I can buy these..........

Here is a link that might be useful: pierogies
gardenlad
17 years ago
Caliloo, I've had those Mrs T's, and they ain't bad. Very convenient, too.

But, IMHO, if you really think they're just as good (or better) as homemade, you've never had homemade that were done properly.
khandi
Original Author
17 years ago
I have to agree with gardenlad. I've tried many brands, and they don't even come close to homemade. However, I've never tried the brand you're talking about because I've never seen them here. My daughter won't eat them unless they're homemade.

When I make them, I make around 130 of them. It's not that bad to make if you have 2 people. One rolls and cuts the dough, the other fills and closes them. Only takes about 2-3 hours and the ends result is delicious!

I know Velveeta cheese is process cheese, but I prefer it for it's melting consistency. Makes the filling smooth and not as dry as real cheddar.
User
17 years ago
I use a little sour cream in my dough too. But I prefer a good quality cheddar cheese in mine rather than processed cheese. I don't find that real cheddar dries out the filling. But maybe that is because I also mash the potatoes with a little butter. And I serve them
.

Home Cookin Chapter: Recipes From Thibeault's Table

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Home Cookin Chapter: Recipes From Thibeault's Table

Perogies

Basic outline:
========
The dough was about 3 cups of flour, one egg, salt, couple of tablespoons sour cream and enough water to make a soft but not sticky dough. Dough is wrapped and left to rest for at least 30 minutes.

The filling was mashed potatoes, butter, fried onions, grated cheddar cheese and salt and pepper to taste. I didn't measure any of the filling ingredients. Add the cheddar cheese while the potatoes are still hot so that the cheese will melt.

Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen I place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook. Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.
lisbet
17 years ago
Cooking is one of the simplest and most gratifying of the creative arts!

I agree with "gardenlad".......Any recipe HOMEMADE with care and with fresh ingredients is 100 percent times better than something made and packaged commercially !!!

RECIPE: Homemade Perogies

Comments (7)

booberry85

canvir

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RECIPE: Homemade Perogies

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