Grains | Main Dishes | Potatoes | Sauerkraut
Perogies
Perogies
The ultimate Ukrainian comfort food
Servings: 4 servings
Mix the following ingredients for the dough
- 2 cups white flour
- ½ cup non-dairy milk, warmed
- ½ cup potatoes, mashed very well
- 1 tsp. salt
- 1 Tbsp. oil
Mix all ingredients by hand. Add more flour or milk if needed to achieve a soft, sticky dough. Knead for a minute or two to make it easier to handle. Do not over-knead. Place dough in an oiled bowl. Cover and let rest for 30 minutes.
Meanwhile, prepare your choice of the following fillings:
- mashed potatoes
- sauerkraut
- fried onions
- shredded
non-dairy cheese - non-dairy cottage cheese
Bring a large pot of water to a boil.
Roll dough thinly (⅛ inch thick) on a floured surface. Add more flour if needed. Cut dough into 3- to 4-inch squares. Place a spoonfull of your desired filling or combination of fillings in the center of each square. Brush edges of square with water. Fold dough over and seal it shut with your fingers. Place several perogies at a time into the boiling water. In 2-3 minutes, when the float to the top, lift them out with a slotted spoon. Toss with a little oil to keep them from sticking to each other. They can be eaten right away, but they are best if they are then fried in a little oil.
Serve with non-dairy sour cream and fried onions.
Notes
Don’t double the dough recipe. If you want to make more, mix multiple batches of dough. It’s difficult to properly roll out a larger amount of dough.
If you want to freeze the perogies, freeze them as soon as they are formed, before they are boiled. When you are ready to eat them, partially thaw and then boil them.
