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For My Own

Potato Perogies perogi

The holidays are now upon us: lights on the trees, carolers at my door, present hiding in the closet, and snow on the ground.  While I could do without the snow, another sign of the season are delicious comfort foods that remind me of past holidays.  When I was in college I tended to go to my best friends’s house for the holidays and at least one of those meals would be perogies.  If we were lucky her brother would make them for us and then it didn’t matter if they were from scratch or from a box, they were just amazing.  This season I decided it was time to attempt making them from scratch myself.  I knew that I could do the filling, a nice garlic mashed potato with some caramelized onions, but the outside had me slightly nervous.  When it comes to rolling dough I’m slightly hit or miss, and on occasion I have been known to start swearing at my pasta machine.  I explored the wonderful internet world, taking notes and trying to figure out what would work best.  I then started experimenting, until I found the right combination of taste and texture.
Ingredients:
– 2 cups flour
– 1/2 tsp salt
– 2 garlic cloves, finely diced
– 1 tbsp dry Italian Seasonings (I used the Pampered Chef version)
– pinch of pepper
– 1 egg
– 1/2 cup sour cream
– 1/4 cup margarine, softened
– 2 cups of favorite mashed potato recipe 
Directions:
1. Mix the flour and the salt.  Add the garlic, Italian seasonings, and pepper.  Beat in the egg and mix well before adding the sour cream and margarine.  Gently knead the dough about 10 minutes, then cover and place in the fridge for 30minutes.  
2. Split dough into two sections and keep the spare dough in the fridge until ready.  Roll out the dough until 1/4in thick.  Use a cookie cutter to shape the dough.  Place about 1tbsp topping in the middle of the circle and then fold over, using a fork or dough crimper to seal the edges. 
3. Meanwhile bring a large pot of water to a boil.  Add salt and slowly add perogies, cooking until they float to the top being careful to not crowd the pot. 
4.  Once the perogies are cooked there are MANY options for finishing them, I normally saute but have been known to bake them as well.  If sauting, just add some butter to a pan and heat over medium.  Add perogies and cook until lightly brown on each side.  Feel free to add some onions or peppers! If baking turn oven to 375.  Cook on each side about 4minutes.  

When it’s time to eat the perogies the must have topping in my opinion has to be sour cream, however I also like a side of applesauce as a second option.   However I have seen friends eat them with tomato sauces, cream sauces, and even ranch dressing.  The best part about them however is exploring with the various stuffings, because potatoes really do go with everything.  So far I have done perogies with: spinach, onions, sweet potatoes, CHEESE, mushrooms, and chives.  Many years ago I was fortunate to go to a perogi bar while in Poland so I have a long list of possible combinations for future adventures! 

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