From The Kitchen III (for Nikolais) by ShadowsNTime

Photography • Food • posted on Jun 25, 2008

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Description

I don't know if you like these Nikolay but as a staple of Russian, and Ukrainian, Polish etc. diet, Perogies have been a favorite of mine since I was a child. I don't remember who made them and I never had a recipe for them, but I started making my own in my twenties, note that my recipe is not the way most people make them, mine are made without oil or shortening in the dough. I use 2 cups of flour, 1 egg beaten in about 2/3rds cup of milk (versus water, milk makes a softer dough) and a pinch of salt and pepper. This is a simple pasta dough that is filled with mashed potatoes, sometimes a little farmer's cheese ( dry cottage cheese) and after preparing is served with onions sauteed in butter and sour cream. IF there are any left over which is rare, the next morning I pan fry them till a little crisp and serve with scrambled eggs. Some people call these potato dumplings, I just call them GOOD perogies! Now you can find recipes for these all over the internet and frozen perogies in the supermarket...trust me, fresh is much better! Prior to making the dough, melt butter over medium heat, cook onion till soft. Working with one portion of the dough at a time, and keeping the remaining dough covered with a damp cloth, roll out on a lightly floured surface to 1/16" thickness. Using round cutter (I use a glass), cut dough into rounds. Place 1 tsp filling on each round. Fold in half and pinch edges together to seal and crimp attractively. Cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook perogies in batches, for 1 1/2 to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to a bowl, cover with plate and toss perogies with sauteed onions and serve with sour cream. Thanks for looking and for previous comments!

Comments (18)

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rainbows

5:52AM | Wed, 25 June 2008

They sound delicious, Lynn! May I share them with Nikolay!!!!! A wonderful shot and gift. Happy Hugs. Di. xx

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Richardphotos

6:17AM | Wed, 25 June 2008

empanadas!! very yummy Lynne I bet

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timtripp

6:21AM | Wed, 25 June 2008

marvelous photo and exposition!

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tennesseecowgirl

6:51AM | Wed, 25 June 2008

does she make tamales??? these look great! I'll bring the wine and head over.

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Debwhosmiles

6:51AM | Wed, 25 June 2008

Wonderful food shot! Mmmmmmmmmm! =)

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SapUS59

7:03AM | Wed, 25 June 2008

wow those look yummy, thanks for sharing my friend.

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cherokee1961

7:05AM | Wed, 25 June 2008

I've never had one, but they sound delicious - especially the leftovers fried to a crisp :-)

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emmecielle

7:27AM | Wed, 25 June 2008

In Italy there is a proverb that says: There is no two without three! Another attack to my line!!! ;) Very beautiful image... The food seems excellent!!! :)

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Meisiekind

7:48AM | Wed, 25 June 2008

Oh Lynn... I'll gain so much weight with all these yummy things... Thank goodness I am so far from you... (say I while I nibble on a lettuce leaf) lol... :)

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e-brink

8:50AM | Wed, 25 June 2008

Keep going, Lady. You do wonderful work! Nice light on this shot too - very homely.

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nikolais

10:20AM | Wed, 25 June 2008

thank you Lynn! it was a fabulous treat! as regards your recipe and the picture, the dish looks like what we call "vareniki" from "varit'" which means "boil". They are stuffed with cottage cheese, potatoe, cabbage etc. We also have "pelmeni", stuffed with meat. On the contrary, "Pirog" (pie)is baked, while its smalle version, "pirozhki", can be baked or fried, depending on the dough.

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