The World According to Me

I couldn’t believe it. Last week I was chatting with a group of people and none of them had ever had perogies! These tasty little treats are total comfort food for people where I grew up. They were a standard part of Christmas and New Year’s Dinners. There are many versions of these dumpling like bits of goodness, most coming from Eastern European countries. They can be filled with just about anything but the most common are cheese and potato. There are also dessert versions using fruit. For a Ukrainian take on this wonderful dish try the recipe below.

Or you can do it the easy way and buy them in your frozen food case. If you can’t find them there, many Russian or Ukrainian restaurants will sell them. My city also has a Ukrainian cultural centre that has perogy dinners. So check out your neigborhood and see what you can find.

Either way, serve them with fried bacon, onion, butter and sour cream. (Some people also like sauerkraut on them, but I’m not a fan) Make a bigger meal by serving them with cabbage rolls and kielbasa (sausage).

DOUGH:
5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, softened
1 cup evaporated milk
1/2 cup water

FILLING:
5-6 medium potatoes, mashed
2 large onions, finely chopped (optional)
1/2 cup butter
1 cup shredded Cheddar cheese
salt and pepper to taste

Combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.

Boil the potatoes until tender. Drain, mash and set aside. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.

Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. (a big cookie cutter makes this easier) Place one tablespoon of filling onto one side of the circle. Fold the other half over and pinch the edges tightly to seal. Place finished perogies onto a floured tray and keep covered.

Bring a large pot of water to a boil. Drop 10 or so perogies into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place onto a lightly buttered dish and turn them to coat with a thin layer. This will keep them from sticking together.