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Never-Fail Perogies –
Typical Ukrainian Dish
by Alex Leeb,
19 Oct 2003 |
Comment: Never Fail Dough, because of its
work-ability and stick-ability, meaning that it won't
come apart while cooking, something that some people
making perogies for the first time, or even the first
few times, have problem with. The reason for the
stock-ability is because there is no oil in the dough,
which although it gives the dough certain softness,
inhibits good sticking. Because of the milk content,
however, the dough still retains a satisfying softness.
I've also found that this dough makes
especially
attractive perogies, ones that won't lose their shape
while cooking. Please understand, there is a difference
between perogies and dumplings.
In a
bowl,
beat
together
egg,
water,
and
milk,
then
slowly
add
flour,
stirring
first
with a
spoon,
then
kneading
with
lightly
greased
hands to
make a
soft
dough,
Kneed
for 5
minutes.
Cover
with a
cloth
and let
rest for
15
minutes.
Roll out the dough to 1/8-inch
thickness. Cut out circles with a cup drinking glass, or
doughnut cutter, 3 1/2-inch rounds are best.
Place about 1 tablespoon filling
in the centre, fold over and seal
edges. You may not need brush edges with this dough to
make them stick, but you certainly can if you choose to.
Dough will make 18 to 24 perogies.
Sauerkraut Filling
- Measure out
(without juice) 2 cups sauerkraut, place into a
colander or large strainer. Run warm water over
sauerkraut to rinse. Squeeze dry. Chop fine if
sauerkraut is course.
- Sauté onion until tender. Add sauerkraut and
sour cream. Add caraway or dill seed and reason to
taste with salt and pepper.
- Cook over low heat for 10 minutes or until
sauerkraut is tender and flavors are well blended.
Do not fry. Chill thoroughly.
- Prepare perogie dough (2 recipes of Never fail
Perogie Dough)
- Place 2 teaspoons filling on 3½-inch
dough rounds.
- Assemble perogies: cook as you wish. Makes about
36 perogie's.
Sauerkraut & Mushroom
Filling
- 1 ¾ cups drained
sauerkraut, chopped very fine
- 1 T water
-
¼ cup chopped onion
- 1 cup mushrooms,
chopped fine
- 2 tsp oil or
butter
- 1/8 teaspoon
pepper
- 1 hard-boiled egg,
chopped
- 4 tsp sour cream.
- Cook sauerkraut
with 1 tablespoon water in a saucepan for 10 to 15
minutes.
- Sauté onion and mushrooms in butter. Add pepper
and sauerkraut. Continue cooking for a minute,
stirring to mix well. Add chopped egg and sour
cream. Mix well.
- Variation: Instead of egg, use ¼ cup cooked and
chopped sausage slices. Add the sausages when you
add the pepper and sauerkraut to sautéed onion and
mushroom.
- This recipe will make 24
pirogues (1 tablespoon filling per perigee).
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 19 Oct 2003] |
