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Perogies contributed by, Molly from the Seven Hills School in Cincinnati, Ohio, USA

By: Molly



2 cups flour, plus extra for kneading and rolling dough
1/2 tsp salt
1 large egg
1/2 cup sour cream, plus extra to serve with the perogies
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice(potato & cheese filling
recipe below)

Perogi Dough
To prepare the pierogi dough, mix together the flour and salt.
Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of it’s stickiness( about 5-7 min.). You can use a food processor with a dough hook for this, but be careful not to over-beat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 perogies.

Prepare the Perogies
Roll the perogi dough on a floured board or countertop until 1/8” thick. Cut circles of dough (2” for small perogies and  3-3 1/2” for large perogies) with a cookie cutter or drinking  glass. Place a small ball of filling (about a tablespoon) on  each dough round and fold the dough over, forming a  semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8 to 10 min.). Rinse in cool water and  let dry. Saute chopped onions in butter in a large pan until                 onions are soft. Then add perogies and pan fry until lightly crispy. Serve with a side of sour cream.

posted by SSnyder in Recipes,Slovakian Recipes and have No Comments