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I love the old cookbooks where everyone contributes their tried and true recipes passed on thru the generations. They r getting harder to find in the thrift shops . I know a lot of recipes r on line now but just thought I would start and see if any one wants to join in.
Home made perogies: inexpensive and popular at gatherings
In a bread maker (or by hand) on dough cycle till soft and smooth. measurments r approximate, just keep an eye on it. may need a bit more flour or a bit more water.
1c warm water
3c flour
pinch of salt
1tsp of onion powder
(oil and or egg optional) you need to work faster as the eggs dries the dough
this dough is basic and can be frozen in balls
split into 2 balls cover in a bowl with a clean tee towel while you make the filling
Filling:
mashed potatoes. I use M&M frozen mashed potatoes with a bit less milk than called for as it is quick and no mess. Home made mashies r great too if you have the time or leftovers. you want a thick consistency and very cool or cold end mix or they will steam open your perogies.
Into the prepared mashed potatoes add butter or margerine, fried or chopped bits of onion( I use onion powder) bits of bacon or hamburger, a bit of cottage cheese and salt and pepper to taste. I use the mclaren cold pack smooth cheese as it is very sharp but any of your favorite cheese will do. just make sure there r no hard chunks as it will break the dough.
I will list other fillings i have made at the end.
roll out dough onto a floured board to about thin pie crust thickness.
cut into squares with a non serrated knife blade. I find the size of the palm of my hand works well. you can make a bit bigger or smaller but you need to fill to size as well.
You want it smoothed out on the floured side as too much flour on the top will cause them to be too hard to squeeze shut or also they will pop open when you boil them. If you get flour on the edges you can dip your fingers in water to make it stickier
into the middle of each square place enough filling so that when you fold it plumps in the middle but does not reach any of the outer edges as that will also stop proper closing.
I prefill the batch before i start folding
I boil a big pot of water with bit of oil and cook a whole batch at a time so you can tell how long they have been on for.
Folding:
fold into a triangle and with slightly floured fingers gently hold in the middle with it cupped in your palm and rotate it as you pinch together ( kinda like how you pinch your pie shell together). I go around a couple times to make sure you cant see any edge open. close the whole batch. As you pinch each one, lay them out on a floured board so they don't stick and break when you pick them up to drop into water. If you r not cooking them all right away you can freeze them in a single layer not touching on a floured cookie sheet till frozen then put in zip lock bags for storage. Boil from frozen state.
Use a gentle boil until they float to the top then give them a couple more minutes until they appear a bit fluffy and the ends r soft. Keep a soft stir going until they do not want to stick on the bottom of the pot. Scoop out individually with a slotted spoon either into a frying pan if you like them that way, with butter (and onion if desired) to prevent sticking.
Place on plates or if there are extra put themin a bowl with a bit of butter so the dont stick. They r great warmed in a fry pan for breakfast. they keep about 3 days in the fridge.
Other fillings:
sourkraut
apple or blueberry sugared and floured ( a little tricky till you have made perogies a few times)
I have made a hamburger sheppard pie mix and closed that in as well
add toppings like parmesen, shredded cheese, sour creme, cottage cheese ,onion, melted butter is always best too.
Traditionally served with crispy fried bread cubes and sausage.
Enjoy! you will never go back to store bought. these r a great item to make with other people as it makes the time go faster while you pinch!
Home made perogies: inexpensive and popular at gatherings
In a bread maker (or by hand) on dough cycle till soft and smooth. measurments r approximate, just keep an eye on it. may need a bit more flour or a bit more water.
1c warm water
3c flour
pinch of salt
1tsp of onion powder
(oil and or egg optional) you need to work faster as the eggs dries the dough
this dough is basic and can be frozen in balls
split into 2 balls cover in a bowl with a clean tee towel while you make the filling
Filling:
mashed potatoes. I use M&M frozen mashed potatoes with a bit less milk than called for as it is quick and no mess. Home made mashies r great too if you have the time or leftovers. you want a thick consistency and very cool or cold end mix or they will steam open your perogies.
Into the prepared mashed potatoes add butter or margerine, fried or chopped bits of onion( I use onion powder) bits of bacon or hamburger, a bit of cottage cheese and salt and pepper to taste. I use the mclaren cold pack smooth cheese as it is very sharp but any of your favorite cheese will do. just make sure there r no hard chunks as it will break the dough.
I will list other fillings i have made at the end.
roll out dough onto a floured board to about thin pie crust thickness.
cut into squares with a non serrated knife blade. I find the size of the palm of my hand works well. you can make a bit bigger or smaller but you need to fill to size as well.
You want it smoothed out on the floured side as too much flour on the top will cause them to be too hard to squeeze shut or also they will pop open when you boil them. If you get flour on the edges you can dip your fingers in water to make it stickier
into the middle of each square place enough filling so that when you fold it plumps in the middle but does not reach any of the outer edges as that will also stop proper closing.
I prefill the batch before i start folding
I boil a big pot of water with bit of oil and cook a whole batch at a time so you can tell how long they have been on for.
Folding:
fold into a triangle and with slightly floured fingers gently hold in the middle with it cupped in your palm and rotate it as you pinch together ( kinda like how you pinch your pie shell together). I go around a couple times to make sure you cant see any edge open. close the whole batch. As you pinch each one, lay them out on a floured board so they don't stick and break when you pick them up to drop into water. If you r not cooking them all right away you can freeze them in a single layer not touching on a floured cookie sheet till frozen then put in zip lock bags for storage. Boil from frozen state.
Use a gentle boil until they float to the top then give them a couple more minutes until they appear a bit fluffy and the ends r soft. Keep a soft stir going until they do not want to stick on the bottom of the pot. Scoop out individually with a slotted spoon either into a frying pan if you like them that way, with butter (and onion if desired) to prevent sticking.
Place on plates or if there are extra put themin a bowl with a bit of butter so the dont stick. They r great warmed in a fry pan for breakfast. they keep about 3 days in the fridge.
Other fillings:
sourkraut
apple or blueberry sugared and floured ( a little tricky till you have made perogies a few times)
I have made a hamburger sheppard pie mix and closed that in as well
add toppings like parmesen, shredded cheese, sour creme, cottage cheese ,onion, melted butter is always best too.
Traditionally served with crispy fried bread cubes and sausage.
Enjoy! you will never go back to store bought. these r a great item to make with other people as it makes the time go faster while you pinch!
