Lifestyles

Sharing tradition

Anna Yaremchuk passes on the Ukrainian tradition of making pyrohy (perogies) to the younger generation, showingTeresa Wasylinko, six, how to roll out the dough. - Lisa VanderVelde/Morning Star
Anna Yaremchuk passes on the Ukrainian tradition of making pyrohy (perogies) to the younger generation, showingTeresa Wasylinko, six, how to roll out the dough.
— image credit: Lisa VanderVelde/Morning Star

Editor’s note: Anna Yaremchuk kindly shares her pyrohy recipe with Morning Star readers.

Pyrohy (Perogies)

4 cups flour

1 tsp. salt

3 cups hot russet potatoes that have been put through a potato ricer

2 eggs, beaten

1/2 cup oil

8 potatoes

1 cup of cottage or cheddar cheese or sauerkraut (chopped)

Sift flour and salt in a bowl, add hot riced potatoes, blend well by hand. Add beaten eggs and oil, mix well and knead a bit. Divide dough into 2 or 4 round pieces on a large bread board; cover with bowls and let rest for 15-20 min.

Roll out on board or counter to 1/4-inch thickness. Cut round or square, do not use flour on counter.

Filling: Boil 8 potatoes, mash and let cool a bit. Cottage cheese or cheddar cheese or sauerkraut (chopped, drained and fried with salt and pepper) can be added, set aside.

Place a teaspoon of filling in the centre of each piece of dough. Fold over to cover filling and pinch the edges tightly together to seal.

Drop 15-20 pyrohy into boiling salted water, stir gently with a wooden spoon to prevent them from sticking. Boil steady until well-puffed, for 5-7 minutes. Remove them with a slotted spoon into a colander. Pour 1/2 cup of cold water over them to prevent them from sticking to one another.

Place in a deep dish, add melted butter and toss gently. Serve with sour cream. Serving them with fried bacon pieces and onion is also good.

 

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