For years I wanted to make perogies, it always seemed like such an undertaking. I remember my Mom making them when I was a kid and I never cared for them. As I grew older I always would avoid eating them as the memory would make me wretch (i’m having flashbacks to my step-father’s potato pancakes). A few years ago I really wanted to make an attempt at it but I didn’t want to do a traditional potato and cheese perogie.
So after Thanksgiving one year I decided to take my leftovers from the Turkey Dinner and make a filling. I found a Dough recipe online and went at it. It turned out extremely well, I was very impressed. Since then I’ve learned so much about making a proper dough and I think I’ve perfected these Holiday Perogies.
So this is my regular filling. Measurements are not exact as I never know how much leftovers I have. These are approximates.
- 500ml Leftover Turkey (white and dark meat)
- 500mlLeftover Stuffing
- 250ml Leftover Mashed Potato’s (Mashed not Whipped)
- 250ml Leftover Coagulated Turkey Coagulated Gravy
- 500ml Shredded Marble Cheese
Dice up Turkey and add to a Large Mixing Bowl, add the Stuffing, Potato, Gravy and Shredded Cheese. Combine until thoroughly mixed. Cover and let set aside in the Fridge while you make your dough.
Sour Cream Perogie Dough
I’ve tried a number of different doughs but this dough I think is the best. The sour cream really helps the end product I find.
Yield: 48+ perogies.
- 3 cups all-purpose flour, extra flour for the work surface
- 1 teaspoon salt
- 1/3 cup sour cream
- 1 egg
- 1 cup water
Combine flour, salt sour cream, egg and water in a large mixing bowl. Combine until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it’s moist and smooth. If the dough is sticky, add more flour, a tablespoon at a time, until it’s smooth. On a floured work surface, knead dough for 4 or 5 minutes until elastic. Cover the dough with plastic wrap and refrigerate for a minimum 30 minutes.
This will become easier as time goes on and you make it more often.
Flour frickin scares me for some reason, every time I put the ingredients together I worry it wont come together. But it always does.
Now does everyone know how to roll perogie dough? No? No Problem. Here’s the next thing to worry about.
- Take your dough and divide it into 1/4 each. Lightly dust a surface with flour, roll out dough recipe of your choosing to a 1/8inch thickness. Yeah I don’t know how thick that is either. Basically I’ve found that it’s the thickness where when you are cutting the circles the circles don’t snap back and shrivel up. We don’t want it looking like on old ladies earlobe that’s been dragged down by decades of wearing 2lb earings.
- Using a 3.5in round cutter (I Like a bigger perogie so if you can go 4in do it, cut the circle and place on a lightly floured cookie sheet and cover with a towel or plastic wrap.
- Collect the scrap dough and combine again, then roll out for more
- Use a teaspoon, portion the filling on all the dough circles.
- Since you’ve covered your circled dough it should still be quite moist. Now fold dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. I always use a fork to seal and press it tight.
No you’re not.
if you want to eat them right away then bring a deep pot of salted water to a boil. Reduce it to a simmer and drop a max of 12 pierogie into the water at a time. Stir once so they don’t stick to the bottom. When they rise to the surface or about 3 minutes or until dough is done to your liking. Basically if it floats it it cooked.
Remove from the water and place onto a buttered cookie sheet, DO NOT drain into a colander as they will stick together.
Now you can eat them right away or you can eat them better by frying them in a bit of oil. Brown on both sides and server. This is where the sour cream dough makes it better. The Dough will crisp up real nice.
Now to serve more Sour Cream is a must.
As well slice up bacon in some butter, add garlic too cuz that’s always good, add some sliced green onions and pour over the perogies and serve.