Gramma's Homemade Perogies: The Stuff of Legends

Everytime she makes them, someone tells her she should sell them.  Every time we have a family gathering, it's the first question anybody asks "Is there going to be perogies?!" It's what I want my wedding buffet to consist of.  Gramma's perogies are the stuff of legends - not just in my family, but in anyone's family that has had the pleasure of chewing them.  If I'm not making myself clear: these are best perogies you will ever eat.

Warning: consuming the perogies can, and will, cause addiction, the need to lay horizontal and 'rog-rage' (the feeling you get when there's no more)

This past Christmas holiday, I asked my Gramma if she would not only share the recipe with me, but give me lessons on how she does it.  We invited bf and his mom along to learn from the Rogie Master, and we made a night of it.  I was so looking forward to learning this family tradition, ALMOST as excited as I was to eat the final product! My Gramma had just shown my uncle how to make them for Christmas dinner, since her arm was in a cast, making it impossible to roll out her infamous dough.  We had them - they were...good...but something was different! I needed to know the technique so my kids, and their kids and their kids kids friends kids could all enjoy these marvelous pouches of cheesey joy.

I decided to turn it into a photo shoot, and thought I would incoporate the recipe - straight from Gramma's email - into a blog post.  Grab your aprons, get ready to get flour-y, because here we go:

Hi Candi,

Here is the perogie recipe:

Step  #1,  Potato and cheese filling -

Approx,  5  Pounds  Potatoes  (yellow)

1 tbsp.  Butter

Large Pkg,Kraft Crackle Barrel  OLD  Cheese,  grated

Mash hot potatoes,  Add other ingredients and blend well. Cool.

Step # 2,  Butter and Onion Mixture-

1/2 pound butter .  I use olive oil (about 1 cup) 5- 6 onions ( finely chopped)

Melt butter or heat oil. over medium low heat. add onions. cook and stir until golden brown, approximately 1/2 hour. 

Do not leave onions unattended. They burn quickly.

Step # 3 Dough

3 c. Flour

l  Tsp. salt

l   Tsp. Baking Powder

1  - 1 1/4 c. very warm  water 

1  egg ( slightly beaten)

Combine dry ingredients for dough.  Add slightly beaten egg and water. 

Mix well and knead until  dough is smooth and soft. (not sticky). takes approx 10 minutes to knead.  

Wrap in glad wrap.  Let rest for 15 minutes. 

cut into 1/4's so you have smaller pieces to work with (please note sling, there's no slowing down this Gramma!)

Roll pieces of dough quite thin and cut with medium round cutter.  

Put desired amount of filling in each round of dough an pinch edges together forming a half moon. 

Dip perogies in flour and lay out on cloth so they do not stick together. 

When all are made, place gently into boiling, salted water in a large pot. Make sure there is a lot of water covering the perogies.  

Boil gently 5 - 8 minutes, stirring lightly. They  will rise to the top when cooked.  

Scoop perogies out with slotted spoon into casserole.  Pour desired amount of onion mixture over perogie.  Serve warm with sour cream. 

Any Perogie left over may be fried the next day.  Enjoy !

Let me know how they turn out when you make them.  I'm sure you will do a good job.

Love you both,

Gramma

Awe - I love my Gramma!  Even with her instructions, I know it will still take a lot of trial and error to get these bad boys exactly the way she makes them - But ONE DAY - I will make it happen.  We had a great dinner, and I learned lots of stories about perogies and being a little girl in the Ukraine.  If not for the perogies, we came for the memories.

bf and Grams

bfs mom, grams and me - excited for the end result!!

Please enjoy this cherished family recipe - I promise it hasn't disappointed in over 75 years! and please let me know how they turn out, if you decide to have a perogie party of your own.  Happy Perogying everyone- - and don't forget the sour cream!!