Ukrainian Seniors Centre share the secret of the perfect perogies
We're launching our new food column with a look at at Ukrainian specialty - perogies.
Makes approximately 15 dozen
Peel and boil about 10lbs of potatoes in a large pot.
(I also add a couple of large onions and 3 large garlic)
When boiled, mash the potato, garlic and onion, and add salt and pepper to taste.
Add about 1 1/2 lbs of shredded cheese (enough to make potato mixture yellow)
Form individual balls.
12 cups of flour
1 1/2 tblsp salt
in a separate bowl, blend
1/2 cup of oil
4 cups of warm (tepid) water
When blended, add to flour mixture and kneed for a few minutes.
Divide into portions and place on greased counter (covered with large bowls) for approximately 1/2 hour.
Roll dough, cut with glass, fill with potato mixture, pinch closed.
Place pyrohy on trays with floured wax paper and freeze. When frozen, store in plastic bags.
Add to boiling salted water.
Allow pyrohy to rise to top for a few minutes.
Add a mixture of butter and onions for a topping (or bacon).
Listen (runs 6:37)