Being the good Ukrainian girl that I am, I have a love of all Ukrainian food; especially perogies. In my elementary school days my classmates mother used to host a perogy day. Instead of the usual hotdog or pizza days most schools indulge in this mother took matters in to her own hand and took orders for her very own homemade perogies. She called herself “The Perogy Palace”and she would come into the school cafeteria prepare them for the students and lucky teachers. It was a day that everyone in the school waited for. The tantalizing smell of onions frying in butter traveled throughout the hallways and had everyone counting the minutes until lunch time. She offered all types of perogies, a lot that even my own Baba didn’t make (gasp)! The perogies had every imaginable palatable stuffing you could imagine, cheddar, bacon, onions, saurkraut; she even offered a mexican perogy stuffed with potato and salsa! The trick to her perogies was first boiling them and then frying them in a big ól pan of butter which made for a delicious crunchy/soft combo.
Recently in order to try to recreate the old “Perogy Palace” days a friend of mine (who also happens to be a good Ukrainian girl) decided to make our own perogies from scratch. We stuffed them with every perogy topping we could think of. Now with a freezer full of frozen perogies I have been pulling them out just about every time I have guests over for dinner. I can’t help but think – maybe the Perogy Palace lives again?
Here’s the recipe:
PEROGY PALACE PEROGIES
For the dough
2 cups of all purpose flour
2 large eggs
1/2 tsp salt
1/3 cup lukewarm water
In a medium bowl, combine eggs, salt and water then add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or large tea towel and let rest 10 minutes to 1 hour.
When ready to begin stuffing perogies, take half of dough and roll out of a lightly floured counter till about 1/8 thickness. Cut the dough into circles using a cookie cutter or small squares. Fill the circles with about a spoonful of filling and close up the pergogy by pinching the edges tightly together into a half-moon shape. A touch of water or egg-wash might be needed if dough is a bit dry to help seal up the perogy.
PEROGY PALACE DELUXE FILLING
Skin, boil and mash 7 large potatoes in large bowl. Add one large block of shredded cheddar cheese and let melt on top of hot mashed potatoes and cover with a large tea towel.
In a separate pan fry one onion in butter until browned. Add one jar of regular sauerkraut and fry until cooked.
Fry 1/2 lb of bacon, de-grease and chop into small pieces.
Add above prepared ingredients into bowl of mashed potatoes and mix throughly.
Salt and pepper to taste.
Serve with fried kolbassa sausage, top with sour cream and ENJOY!