Friday, March 2, 2007

Perogies or Perohy (or pyrohy)

Everybody pretty much knows what perogies are, I will assume. Little pockets of dough with filling, boiled and served with some melted butter.

Perohy Dough:

2 Cups Flour
1 Cup Yoghurt
1 Tsp Salt

Mix the above well, and let stand covered on counter (room temperature) so that the dough can become elastic.

American bread flour is lower in gluten than Canadian all-purpose flour. Americans must use bread flour and often must increase the quantities of flour in by 5-10%. You may also just need to add gluten, or you could go across the border and buy some of Canadian flour...

Potato Filling:

3 Cups Potatoes (that is about 4 1/2 cups raw and cubed)
1 tsp Salt
1 1/2 Cups Cheese

Other stuff to do:

Boil potatoes until cooked but not mush. Drain water, mash while adding in the other ingredients.

Roll out dough into relatively thin (but not parchment) sheets. Use a little extra flour to keep things from sticking.

Cut dough into squares or use a cookie cutter or other item to cut dough. Put a spoonful of potato mixture in the middle of each cut piece of dough, fold over and pinch the edges together. If it tears too much, you may need to re-roll your dough thicker or add less filling.

Put on a cookie sheet or some such.

When completed the batch, bring water (lots - big pot) to boil and drop them in. When they float to the surface, they are cooked.

Remove from boiling water by draining into a collander or with a slotted spoon so you can throw in the second batch. You know the saying... "Bet'cha can't just eat a dozen."

Cover with as little or as much melted butter as you want. Often the butter is even better if you slowly saute some onions in with it while metings the butter.

Also good with sour cream. Better with sour cream and butter...

Perohy can be frozen. Do not thaw before cooking - drop frozen perohy straight into boiling water.

This recipe works well with exercise and/or starvation after you gain weight from eating too many.

3 comments:

Balloon Pirate said...

are you sure american potatoes will do the job, or is there something else we need to do to them?

yeharr

*S* said...

These are so great! We can get them from the local Ukrainian church, but I'd love to make them for my husband, who seemed to have gotten the Polish perogy gene. My grandmother's family who were Lithuanian/Latvian prefered the meat filled ones which they called "springgroots".

cadbury_vw said...

sorry pirate

just my experience, and more specifically my Mom's, working with U.S. flour

i saw the difference first hand last christmas when we were down in texas. mom and dad go down every year for months and it is my Mom's experience

she was talking to me about a fair bit in the last little while as we have been discussing the differences between flours and how i need to modify American recipes for my bread