Groovin' in the kitchen, dancin' in Missoula.


Ok, so the first post was called Pierogies.  I was informed (by Nick) shortly after publishing the post that it’s actually Perogies.  Subtle, but different.  I swear I looked it up!  But, I’m going to go with the “spelling that has been used for three generations of my Polish family.”  Three generations, huh?  I dig.

Anyway, writing the original gave me a major hankering for p(i)erogies, and Nick will never say no to them, so we went for round two.  I won’t go into detail about the process, since you’ve seen it already, but I will show you how to put the dough together.  Cause it’s super hard.  Or something.  🙂

Put three cups of flour and six eggs into a bowl.  Using your very clean hands, mix until “rollable.”  (Not too floury, not too sticky.  I had to add more flour a few small hand fulls at a time.)  I found rolling the dough significantly easier after Nick told me to let the dough rest for a bit.  Roll it out thinly, and then cut and assemble.  Like so:











I seriously almost didn’t get pictures of the end result again!  As soon as they were out of the water, we sat down to eat and I had already gotten one down before I remembered.  P(i)erogies are that good, according to me.  (And you can trust me, right?)  After making everything in one go, I totally understand why this process is drawn out to an all day event on Christmas Eve.  They’re simple, but time consuming to put together.  But, when you’ve got friends in the kitchen and some grown up hot chocolate, the time goes by pretty quickly.

You could get all sorts of fancy with your fillings, but I really just love these the way they are.  No matter how long they take.  And no matter how they’re spelled.

1 thought on “Rematch”

  • There are so many variations. I love Cheez Whiz in the filling. Perogies are also awesome with bacon and onions fried in butter. In Ukrainian they are called “perohe”. Sauerkraut perogies are my favorite!

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