Grandma Rose's Perogies

This is a third generation recipe from my Father's side of the family.  Originating somewhere in Poland, it's a classic example of simple fare that with a little TLC turns into a delicasy.  And very versatile, Perogies keep for several days refrigerated and can be served as a main course (as shown below), they also make a great breakfast side with a few fried eggs on top or warmed up for lunch with a ham sammich.  If it was up to me. I'd pass them out at Halloween - to shift the casualties from the Dentist to the Cardiologist. There are many filling variations but here is how we do it in the Brack Hill Tackle kitchen!

Ingredients: 

  

Dough

Filling

6 - 7 Cups All Purpose Flour 

6 Medium - Large Potatoes

1 Egg 

1 Large Small Curd Cottage Cheese - Drained (24 oz.)

Approx. 1 1/2 Cup Water 

Salt & Pepper to taste (more is better) 

Prep & Serving 

This recipe makes about 5-6 dozen perogies (depends on the size

1 Large Onion - diced medium

variation and how many get eaten during the cooking process).  It helps

Lot's of Butter 

to have a partner - one to roll and pinch and one for the hot work with

Sour Cream 

the pot and fry pan.  Work through the batch about 5-6 at a time until all

dough and filling is gone and then dig in!

 

Cooking Instructions:

Preparing the Dough and Filling

1. Gradually add water to the Flour & Egg. Mix, blend and knead until the dough is smooth - no air bubbles.  The dough should be slightly dry, stretchy and sticky inside.

2. Allow the dough to rest at room temperature for about 1 hour.

3. Peel and dice your potatoes and boil for about 13 minutes - should be soft but not mushy.

4. In a large mixing bowl, lightly mash potatoes (use the old wire masher) leaving some small chunks, combine with the drained cottage cheese and season - salt & pepper.  Set aside for now.

5. Cut a chunk of dough the size of a softball and roll out onto a very lightly floured work surface until about 3/16" thick. (5 mm.) Be sure to minimize the flour on the work surface - the dough should be pretty clean on the bottom.

6. Cut the rolled dough into 4 - 5" squares and return scraps to the main dough ball for re-cycling.

 

  
 

Let's Pinch Perogies

5. Gently lift/pull a square from the table and carefully spoon in about a tablespoon size glob of filling onto the bottom (clean & sticky side) of the square.  Do not get filling on the edges of the dough!

 

6. Fold over into either a rectangle or triangle (your choice)

7. Firmly pinch the edges together - you might moisten the dough on the edges to get a nice tight seal

8. Pinch again to make sure your perogie doesn't leak!

9. Bring a large stock pot of water up to a boil and add about six raw perogies.  Stir gently and cook until the perogies float for about 2 or 3 minutes.

  
 

It Only Gets Better

10. Melt plenty of real butter in a large sauté pan and add a handful of diced onions.  You will need to add more butter and onion every dozen or so perogies so don't use them all at once.

11. Lift and drain the perogies from the boiling water and sauté them in the caramelized onion - butter pan until lightly browned.

12. Place the finished perogies in a covered casserole and get back to work on the next small batch.
 
   
The finished product.  I like mine with a dollup of sour cream and a little more cracked black pepper.  Some folks skip the browning with butter and onions and eat them right after boiling - they are great either way.

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