How do you make your perogies? My husband is polish, so it would be a hit! I can't make much more than Mrs. T's. I have tried but they didn't taste anything like his mom's coveted recipe which I am not privy to.
Oh--this is a recipe from a friend. We used to get three of us together and make 30 or so dozen perogies. I've done the 30+ dozen alone, it takes all day, but oh, once you've had homemade perogies, you'll never want store-bought ones again. I don't know that I can describe the "method" for enclosing the filling in the dough. I've taught two friends since and I can always tell which perogies they filled <g>. Maybe asking his mom to show you would make her divulge her recipe because this one probably isn't as good as hers--no one else's could ever be <g>. A long time ago, I had a BF from the Gaspe area. Well, when I made sugar pie for him, he said "this is better than my mom's" (who never would share her recipe either).However, looks aren't that important, they taste the same. Just make sure the seams are closed, otherwise the filling comes out when you boil them. This is a guesstimate of what you'd need for about 4-4-1/2 dozen based on the amounts we use to make the 30 or so dozen.
Filling:
The day before:
Chop a LARGE yellow or white onion. Fry in a bit of butter in an electric skillet until limp.
Skillet fry about 1/2# of bacon. Drain on paper towels. I put mine on a flat cookie sheet between two layers of paper towels and use a rolling pin to crush
Grate 1-1/2 c cheddar cheese
Wash and peel about 2-1/2 lb potatoes, boil
Mash the potatoes with butter, milk, salt, pepper.
Add cheese, bacon, onions. Blend well. Let cool. You want about 1/2 T filling per perogie, but it depends on the size of cutter you have. I have a 2-1/2 in. that I use. And, I use a small scope, but I don't know what size it is. Sorry. Scope some of the filling into your hand, shape it into a "cigar" (about 1-1/4 inches long, about 1/4 inch thick). Place that in a tupperware container lined with waxed paper. Continue until you've made all of the filling into cigars (put layers of waxed paper between layers). Pop that in the fridge. The filling will weep if you keep it more than a day in the fridge. Take 1 stick of butter and cut into 16 pats. Put that back in the fridge. This is for "tossing" the boiled perogies. Don't omit the butter and tossing step.
The next day, make the dough:
1 500 ml container 5% sour cream
1 750 ml container flour (I like Robin Hood, another friend likes 5 Roses) level
Dump this in the food processor using the blade. Blend until it forms a ball. Turn out on a floured surface, roll thin (about as thin as pie crust...I have a lefse board and roll it thin enough to see the red circles...).
Cut using a round cookie cutter. With the filling in one hand, use your other hand to pick up a circle of dough. Place the filling in the center and pinch/squeeze the edges of the dough. You kind of have to "bend" the folded dough to make a crescent. Place on cookie sheet lined with waxed paper. When all the perogies are ready, bring a large pot (not a stock pot) to a boil. Drop 12 perogies into the pot (or fewer if using a smaller pot). They will pop to the surface (takes about a minute). Remove with a slotted spoon. Put the perogies in a large stainless bowl to which you've added 1 tsp of butter. Toss to coat. Let cool.
Pack in ziplock bags (I get the size of bags that hold 12 perogies), place the bags flat on a cookie sheet. Get as much air out as you can. Place bags of perogies in the freezer on the cookie sheet so they freeze flat. Supposedly 4 perogies make a side dish for sausage or pork chops. We like to thaw them and then pan fry until golden (not crisp). Served with fried onions, bacon, sour cream, and homemade sauerkraut.
This is like a recipe from grandma, you probaly will have to fiddle with it a bit. The ratio of flour to sour cream for the dough is 1.5:1. Don't add more flour to the dough when mixing and don't use 14% sour cream. It is too rich and the perogies don't cook well when you fry them. They stick to the pan and fall apart.
These are fun to make with a friend (or a SO/DH/DW). Or, maybe even with your MIL?
Enjoy.
