Ukrainian Perogies
An Authentic Perogy with all the flavours of Ukraine- for beginners
Servings: 48 perogies
Ingredients
Dough
- 2 cup flour
- 1/2 cup warm milk warm to touch
- 1/2 cup mashed potatoes (no butter or milk)
- 1 tsp salt
- 1 tbsp oil vegetable or canola
Filling
- 1/2 cup onion chopped
- 1/4 cup butter
- 2-3 cups mashed potatoes
- 1 cup cheddar cheeses grated
Alternative Fillings
- 2-3 cups cottage cheese drained or use dry curds
- 1/3 cup dill chopped
- salt and pepper to taste
Instructions
Dough
- Mix dough ingredients together using hands or wooden spoon
- Add more milk or flour as needed to get a soft yet somewhat sticky dough
- Turn onto floured surface, and knead until easy to handle and slightly less sticky (not too much though)
- Place dough in oiled bowl and cover for 30 minutes
Potato Filling
- Cook onion in butter
- Add cheese to hot potatoes and mix until well belended
- cool before using
Alternative Filling
- Drain cottage cheese so you are left with dry curds (or use dry)
- Add dill and salt and pepper to taste. Add egg last and set aside
Assembly of Perogies
- Set large pot of water to boil on stove, adding pinch of salt
- roll dough out on floured surface (may need to add flour as you go) to about 3 mm or 1/8 inch thickness, cut into 7 1/2 cm or 3 inch rounds.
- Separate filling into walnut size amounts
- Place filling into center of round, fold in half and use fingers to seal the edges. (dipping fingers into water will help the dough stick together)
Cooking
- Place prepared perogies into boiling water and cook until they float, about 3 minutes.
- Once cooked, place into serving dish and top with melted butter, mixing to keep perogies' from sticking.
- Serve with sour cream, sauerkraut, fried onion, or any other topping you'd like.
- Enjoy!