Have you noticed that pirogies are having a moment? There are two pierogie restaurants in Philadelphia and numerous perogie food trucks. I was even in one of those hipster craft beer bars a little while ago and they had perogie as an appetizer.
I am suspicious that the Covid lockdown had something to do with it. I think the lockdown scared us all so bad that we need the security of down home foods. The lockdown also allowed us enough time to make them.
My friend Darlene shared this recipe and story about her Perogie making adventure.
Darlene’s Mom’s Perogy
“The secret ingredient is always love.” Michael Sorrentino
Here is my story and recipe as well as a picture of the perogies I made. Let me know if it is OK.
I haven’t been back to Canada for almost two years and miss my family a lot. During that time we lost mom. So I have been a bit homesick. One of the things that helps is eating food from home. So I dug out mom’s perogy recipe and thought I would try making them. I had found some sauerkraut in the grocery store so I knew I could have a German Canadian meal.
My first attempt was a disaster. I knew the recipe would make a lot and I only had 1 cup of cottage cheese so I cut the recipe down to 1/3. But how do you manage 1/3 of an egg? I thought, what difference does it make, and used 1 egg for the filling. I forgot that mom made her own cottage cheese and it was usually quite dry. The store-bought stuff was very moist. The filling was like soup and wouldn´t stay in the dough package. So it was a huge fail! I put the rest of the dough in the fridge as well as the filling.
The following night the filling had thickened. So I rolled out the rest of the dough and made nice plump perogies. The dough was a bit thick but they turned out not bad, just not as good as mom´s. A friend suggested next time I drain the cottage cheese in some cheesecloth or a sieve. Another friend said not to handle the dough too much. I will be trying these again as I just love them. They are my comfort food.
Here is the recipe
Mom’s Perogies by Darlene Foster
2 cups warm water
½ cup cooking oil
2 tsp salt
6 tblsp sour cream
6 cups flour
In a large bowl combine water, oil & salt
Beat with wire whisk
Gradually beat in flour & sour cream
Work until a nice soft dough
Let rest while making the filling
3 cups cottage cheese
chopped green onion
Roll out dough until quite thin
Cut into 2” squares
Put 1 tbsp of filling in each centre
Fold over and pinch tightly shut
Place in boiling water. Boil for 3 minutes or until they float on top.
Serve with buttered breadcrumbs, sour cream or fried onions.
Can be frozen
Note: Mom would serve them after boiling them the first night then fry the leftovers in butter the following night. I loved the pan-fried perogies best so I always fry them after boiling and draining on a paper towel. I also enjoy them served with sauerkraut.
They can be filled with other things like mashed potatoes, cheddar cheese or sauerkraut but we preferred them with cottage cheese growing up.
Do you have a favorite comfort food? Why not share the recipe in the comments section.
Talk soon, ❤️💕 Bernadette
24 responses to “Perogies – A taste of home is always in fashion”
Thanks for sharing this, Bernadette. I made them again recently with better results, but still not as good as Mom´s. I love the quote you included. Perfect.
Reblogged this on Darlene Foster's Blog and commented:
I am delighted to see my mom´s perogy recipe featured on Bernadette´s blog today. You will see that this delicious dish can be spelled many ways!
But always eaten with the same pleasure. Have a wonderful weekend.
I adore all sorts of dumplings from all over the world…haven’t made any in a long while. These sound and look so good with ricotta filling.
It should like a delicious comfort food 😋😋 I would love them with cheese but with potatoes too 😉
I am fond of all things dumpling. Thanks for stopping by and have a wonderful weekend.
These look great. I think they are similar to the ones I ate in Russia–piroshki–with a difference. I loved those.
I have never heard of perogies before and neither has Terence. They sound and look delicious. Thanks for sharing Darlene’s mom’s recipe, Bernadette.
I had never heard of pierogies either, the ingredients are certainly simple, but I am not sure how easy they would be to make.
I am being honest! I have never heard of these, but they sound and look yummy.
Delicious and serving with sauerkraut sounds perfect to me 🙂 x
Love this post by Darlene and enjoyed reading all of it particularly the failed first attempt which had us chuckling. I learnt early on to stay away from baking due to the precise measurement requires which is just not the way I generally roll… with cooking. The end result looks great and yes perogies do seem to be having their fifteen minutes of fame. The ones I grew up with were tiny little ones in my aunts famous chicken soup. These look and are clearly very different. Would love to taste them.
Peta & Ben
Thanks so much for reading and commenting. Have a wonderful weekend
Little ones in soup would be great too. So much can be done with these yummy items which were inexpensive and basic food in Eastern Europe years ago.
Lovely story Darlene, behind your mom’s perogies. Yes, I think you are right, they are having a moment, lol 🙂
I don’t think we have these in Australia, but about time to introduce them, I think! Thanks, Darlene. Toni x
Toni, you could become a pierogi influencer.😊
I’m embarrassed to say that I’ve never had pierogi. And reading the recipe (and Darlene’s mistakes and also homesick- cooking) I really want to find some now. NO, I didn’t say I want to make some yet. I better first find out exactly what it’s supposed to taste like. 🙂 We had company over this weekend (first time since beginning of pandemic) and I went right to my mom’s recipe’s to decide what to make. Her blueberry cake is wonderful and ALWAYS a winner. xo
Hi there Pam, would you like me to do a post on your mother and her blueberry cake? It would be my pleasure. If you are interested contact me at email@example.com.
Yes. That’ would be so great! I’m e-mailing you now….
Always good to try them first. Just a note, the ones you buy frozen in the supermarket are not quite as good as the homemade ones. But they will give you an idea. Your mom’s blueberry cake sounds wonderful. I hope you share it here, along with a memory of your mom.
I’ve never heard of pierogis, but I’ll be having a go. They’re not a British thing.
No, they are definitely a Polish and Russian food. Thanks for reading and commenting/