Ukrainian Perogies
Serves 860 mins prep10 mins cook
Homemade Ukrainian perogies for Christmas Eve, traditionally served as part of a 12-dish feast. The dough is made with flour, salt, egg, warm water, and oil, while the filling consists of russet potatoes, butter, cheddar cheese, and pepper. The perogies are boiled and can be served with fried onions and sour cream, with leftovers also being fried the next day.
0 servings
What you need
Instructions
1: For the dough, combine 3 cups of flour and 1 tsp of salt in a bowl. 2: In a separate bowl, combine 1 egg, 3/4 cup of warm water, and 2 tbsp of oil. 3: Add the wet ingredients to the dry ingredients and mix until a dough is formed. 4: If necessary, add up to 2 tbsp of water and knead the dough 10 times. 5: Divide the dough into 2 parts, wrap in plastic, and let sit for 20 minutes. 6: For the filling, cook 2 lbs of russet potatoes for about 25 minutes, then drain and mash them. 7: Mix the mashed potatoes with 2 tbsp of butter, 1 cup of shredded cheddar, and 1 tbsp of pepper. 8: Roll out the dough on a floured surface until about 1/8 inch thick and cut out 3 inch circles. 9: Place 1/2 tbsp of potato filling on each cut-out circle and pinch the edges together to seal. 10: Cover the assembled perogies with a kitchen towel until all are formed. 11: Boil water with a pinch of salt, add around 8 perogies at a time, and cook until they float, about 4 minutes. 12: Remove perogies with a slotted spoon, let dry, and place in a buttered baking dish. 13: Serve with fried onions and sour cream. 14: The next day, fry leftover perogies in a frying pan and serve with green onions and sour cream.View original recipe