Perogies are dumplings stuffed with various fillings. They are traditional in Poland, and since Alex and Soph are half Polish (on their dad’s side), we make them every year for the holidays. Alex & Soph’s recipe is a potato filled perogie that is boiled and served with sour cream. And, although there are a few steps, it’s fun teaching the kids about this traditional, family recipe. We have a great time making them together, plus they’re super tasty.
1 cup flour
1 Tablespoon vegetable oil
1 Large egg
Pour all the ingredients together in a food processor. Mix until everything comes together and then roll into a ball. Cover with plastic wrap and let sit for 1 hour. (Note: More traditional recipes just put the flour on the table, make a well in the middle, crack in the egg (no oil) and mix by hand. I prefer my recipe because the dough is easier to work with and it’s waaaay less messy.)
4 slices bacon
4 Tablespoons Butter
1/2 Cup Whole Milk
Salt and Pepper to taste
Peel and boil the potatoes until they are soft.
While the potatoes are boiling, fry the bacon until crisp. When it’s done, crumble it into bacony bits.
When the potatoes are done, drain them and then mash them with a potato masher. Next, add the butter, milk, bacon bits and salt and pepper. We like to use a hand mixer to beat it all together and smooth out the potatoes. If you feel it’s too dry, add additional milk.
First, roll out half of the pasta to about 1/8 inch thick (we use our pasta machine because we have one and we like it :)). You will need extra flour to eliminate sticking, so before rolling, make sure to sprinkle some down. Then, using a 3 inch round cookie cutter (or a glass) to cut several rounds. Next, take about a tablespoon or so of the filling mixture and place it in the center of the round. Fold the round over and pinch the edges together to seal tightly. Continue this process ’til you’re out of filling or dough or both. As you finish each perogie, lay it on a foil-covered baking sheet that is lightly sprinkled with flour…the perogies will stick to each other if the set close for too long. Now, you can freeze them for later or boil them and eat.
If you choose to boil them, bring the water to a boil first, then gently place them in the water. When they start floating, they’re done–3 to 5 minutes (longer if frozen). Place the cooked perogies in a bowl with some butter, and then serve individually with sour cream. Once they’ve been boiled, if we have leftovers, we like to fry them up to reheat. It adds another dimension of deliciousness.
We hope you enjoy our family recipe for perogies! In a couple of weeks, Alex and Soph will share their techniques for this family recipe, so make sure to stop back every Saturday for our next episode (or sign up for our newsletter and we’ll let you know when it’s up).
Thanks for stopping by and we hope your Holidays are Happy!
P.S. Two see Alex and Soph demonstrate this recipe, check it out at Two Kids Cooking TV!