ukrainian plum pierogies
Lift dough and cover plum, using water to seal the dough â¦ Place into dough circle. While this is roughly the same as the store-bought Costco version, it contains no questionable ingredients, the cheese is real (not processed) and you could essentially cut your costs to under $5.00 for the whole batch if you omit the cheese. Wet your fingers a little if needed to help stick the edges together. Dissolve the sugar and ginger in the lukewarm water, and sprinkle the yeast over it. If you try them gluten free please let me know how they turn out! You can use regular water but using the starchy potato water makes for great dough and makes this recipe even more frugal. Boil until done. But you also want to make sure there are no lumps, so mash well. Theyâre also super frugal, costing mere pennies a piece when made from scratch. These pierogi are filled with delicious plum slices. Iâve literally never met anybody who doesnât like them. Ingredients 24 small plums (damson or small, Italian prune plums) 1/4 cup sugar Of course I said yes! Makes 1 cup. I’d love to know! the folks here just do not know pierogies very well. Normally made 200 or 300 but they didn’t last a whole week . Serve with fried onions and sour cream, and enjoy alongside sauerkraut, cabbage rolls, pickles and Ukrainian or Polish sausage with a little mustard and youâve got yourself a meal thatâs fit for a king, but on a peasantâs budget. Repeat until all perogies are cooked and then transfer to a serving dish. For Christmas Eve, my mother never used eggs because of fasting. his mother taught him. When perogie dough is ready, roll it out to about 1/8 of an inch thick. Well in making a few different distinctions the cheese we always used Long horn and the onions were always cooking in a couple pounds of butter . Jun 24, 2014 - This prune filling recipe is used for Polish dessert pierogi. Enjoy them with sour cream that has been sweetened with a little sugar. The ingredients are so simple, I had everything on hand. I haven’t had these in years and would love to try and make some homemade. Place the varenyky in a serving dish, sprinkle generously with melted butter, and toss lightly to coat them evenly. Once youâve A) used up all your dough or B) used up all of your filling, youâre finished your batch! Stir in the flour, and knead it until smooth. They do tend to be a little time-consuming as you typically roll out enough dough at one time to make anywhere from 50 to 150 perogies at once. With the motor running, add the egg and the oil, and then pour the water in a slow, steady stream until the dough forms a ball around the blade. 21 %. Because these potato-filled dumplings arenât just a staple of holiday dinners in my family, theyâre a part of our heritage; A heritage full of traditions that have been passed down through generations, many of which still find a place on our dinner table at every special occasion (and many meals in between). Stir gently with a wooden spoon. Jalapeno Farmer's Cheese Fresh Plum FINALIST â 2018 ULTIMATE PITTSBURGH PIEROGI . baked, grilled, or deep-fat fried, our method of hand-pinching and pre-cooking eliminate the possibility of breakage and a much thinner dough allowing for an overall much more delicious result! Am I missing it somewhere? Just be sure to cook any meat before using it as filling. Add grated cheddar and sautÃ©ed onion and mash really well. The dough should be soft. It is just my husband and I now so I hope that these will freeze well. They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. This pierogi filling is made with prunes, which are nothing more than dried plums. This is just a dumpling after all. Cover and let it rise in a warm place until double in bulk. I being irish can not help him. Stir them gently to keep them from sticking as well. Then let it rest, covered, for about half an hour. The dough is still quite edible (and yummy with sour cream!). They should keep in the freezer for up to 4-6months. I had a Russian student a few years ago who brought in perogies that his mother made.They were absolutely delicious. Perogies freeze really well, so if youâre not planning on cooking them all the same night, put the baking trays in the freezer to flash freeze them before transferring them to a freezer bag. Get creative with whatever you have on hand! She didn’t measure anything and didn’t use a bowl. Let it stand for â¦ ... 2001 07:52 PM re: epicure-us aaaahhh pierogies! Our Pierogi have been fully boiled and only need to be warmed for serving. Place them on a floured board, cover, and let them rise. (I dare not utter the words “gluten free” in a Ukrainian family). ColÈunaÈi is often a dessert filled with jam (usually plum), fresh sour cherries or cottage cheese, or savoury, filled with dill seasoned cheese ( telemea or urdÄ ), mashed potatoes or chopped meat. You want the filling to be thick and firm (so donât add any milk or cream like you might with regular mashed potatoes). Nourishing and kid-approved soups and stews, Old-fashioned baked goods from buttermilk pie, homemade cake mixes, to Momâs chocolate chip cookies, Donât spend all day in the kitchen, tips for busy times without sacrificing hand made goodies, Wholesome ingredients without processed and questionable items. If you make them, let us know how they turn out! My husband lives pierogies (his family was Belarusian & Ukrainian). However, plum pierogi use a fresh plum filling instead of â¦ ð. Store-bought perogies also contain added, unwanted ingredients like the food additive soy lecithin that you wonât find in this homemade version. Get in Touch! Perogies are finished cooking when they float to the top. Hand Pinched JUST LIKE GRANDMAS. Serve chilled. 64.2 g Flour your hands and knead your dough ball until smooth. Serve hot with a sprinkling of sugar and browned buttered bread crumbs, or sour cream. Prepare your dough. Carefully place the pierogies in the pan and cook them until they are tender, heated through, and very lightly browned. My husband is Polish and wistfully talks of his mothers’ perogies which I unfortunately, never got to try. instead of potato as a prank. By this time, your perogi filling will be cool enough to touch. It’s ok, we make mashed potato pancakes with it. Bring to a boil and â¦ But I would think they would work just fine as long as the dough sticks together when you pinch the edges together. Mix and slowly add the remaining liquid. If you will order Pierogies from November 30th to December 6th, we will send them December 10th. They stick to your ribs despite having no meat, and they're pleasing to just about everyoneâs tastebuds. Freeze on a baking tray and then transfer to a freezer bag if making in advance. Take a look at our delicious menu served daily at the Broadway Market! For one, many hands make light work. This perogies recipe will make about 150-200 depending on how big you cut them, but you can easily multiply or divide this recipe to suit your needs. Remove them with a perforated spoon to a colander and drain well. Start by peeling your potatoes, then cut them into quarters and boil them until soft enough to mash. Total Carbohydrate Fill cavity of plum with sugar and a touch of cinnamon. Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down). I’m of German decent and my Aunts used to talk about having dumplings almost at every meal. Return potatoes to the pot and add grated cheese and sautÃ©ed onion. I often meet people who tell me they love perogies but have never made them from scratch (and probably never even tasted them from scratch). Plum Pierogi are just as fun to eat as they are to say! Use this filling for your next delicious pierogi desert. While the potatoes are cooking, grate your cheese and then dice up one whole onion and sautÃ© in a little butter. My great-grandmother would stuff a single perogy with a balled up facial tissue (clean!) And yet, these are one of the easiest things to make at home! (12-14 pierogi per bag) Orders placed before 11am Monday through Thursday ship same day.Orders placed on Friday, Saturday, or Sunday will arrive on Tuesday. Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Reviews (3) Add Rating & Review. This perogy recipe was passed down to me from my aunt, who inherited it from her mother who learned it from her mother and so on. Work with one chunk of dough at a time. Scoop about a tablespoon of potato filling for each dumpling and roll into a neat little ball. While almost any recipe calls for sugar, some will also require an egg yolk, raisins or instant custard powder. You could even just cook the dough on it's own and serve dumplings with chicken or in soup. Thank you in advance ð. Let filling cool while making the dough. but he does not knoe if they are polish or ukrainian. Although in the UK we have many nationalities there doesn’t seem to be many recipe books with this type of food, so it’s really nice when people put out traditional recipes online. And a single batch will easily feed a large family (or a small village). Perogies originated in Eastern Europe out of necessity. bag of russet potatoes for $2.50. Dealing with Emotions During the Holidays (Surrounding COVID and 2020 Realities), How to Make an Old-Fashioned Evergreen Christmas Wreath, Winter Vegetable Garden: Storing Vegetables over Winter, Raising American Guinea Hogs with Cathy Payne. St. George is a member of the Ukrainian Greek Catholic Church, the largest Eastern Rite Catholic sui juris particular church in full communion with the Holy See. Add fried onions and.or bacon bits to take your perogies to the next level! Many people are familiar with perogies, but unfortunately they donât know much more than the fact that you can buy them pre-made from the store. Peel potatoes and cut into quarters. Cooking them in small batches keeps them from sticking together as much. Once the potatoes are ready to mash, strain the water out but reserve 2 cups to make your dough with. Thanks for sharing your recipe and the traditional family history behind it! Copyright 2020 - Melissa K. Norris Pioneering Today LLC. For a batch of 150, this works out to just over 0.03Â¢ per perogy! Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Peel potatoes and cut into quarters. Mash until smooth. Tender and still delicious. They make a fantastic main course as well as a perfect side dish. The dough was made with a one to one ratio of egg to flour and salted water was added if needed . To cook, bring a pot of water to a boil and cook in small batches (no more than 10-15 perogies at a time for best results). Gently stretch out each circle of dough and then place a ball of filling in the centre of each one. Flatten each piece and wrap it around a plum filled with sugar and cinnamon. Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. I had a sudden onset allergy to eggs-my farm fresh ones ð Do you think the dough would work without the eggs? When the varenyky rise to the top, cook them for about 2 minutes by rapid boiling. the one thing in nyc that makes me cringe! Cook in boiling water until soft enough to mash. ... Baba's Traditional Ukrainian Perogies The House and Homestead. The dough is made with wheat flour and the colÈunaÈi are boiled in â¦ Learn how to make perogies (or pierogies) from Anna, with her traditional Ukrainian Perogi recipe. Knead by hand until flour and liquid are well combined, into an elastic ball. Be careful not to get any filling between the dough as this can prevent a proper seal. If youâre making them with cheese (which I highly recommend), the cheese will probably be the most expensive part of this recipe. Roll each part into a long roll about 1 1/2 inches in diameter. But letâs face it; A perogy ainât a perogy without the filling. Advertisement. I want to say it happened once and so many family members complained that it never happened again. Menu. Want more easy homemade recipes all in one place? Cook in boiling water until soft enough to mash. Our products are created using traditional techniques passed on over generations. One of my favourite things about preserving food is the convenience factor when you’re ready to cook and these perogies deliver on that for sure! But more importantly, this is such a fun tradition and is something that all generations can do together. This makes a delicious dessert. I have eaten lots of perogies since then but none as good as those. Jul 16, 2016 - Polish plum filling for pierogi can be made with damson or Italian prune plums. Slowly add wet ingredients to dry and mix well. It’s actually quite easy and they seriously do freeze so well that you can pop them in the freeezer and then just throw them in a pot when you’re ready to cook them just like store-bought ones. Toss each batch with about a tablespoon of butter (again to prevent stickingâ¦ and becauseâ¦ butter). They weren’t perogies however, but stretched the meals for a large family none the less. You might need to none stick your hands first. Now, what to do with them all? Pierogi dinner ideas with other popular fillings are sauerkraut and bacon, cottage cheese, ground or shredded meat or fruit fillings like cherry and blueberry. Dredge in cinnamon sugar (approx. I love pierogies, I an American Polish and I had made these and I may make the again. Dissolve the sugar and ginger in the lukewarm water, and sprinkle the yeast over it. Perogies will float to the top of the pot when theyâre finished. You may need to add a small amount of either flour or water, depending on the consistency of the dough. It sounds like your recipe is a good one and I can’t wait to try to make it. But the process is straightforward and a few simple ingredients go a very long way, making this an easy pierogi recipe. I had made these and i may make the again freezing or put straight into the freezer up. 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