Today was our perogie making day, I went over to my son and his wife's, my daughter came with me and we made perogies all right, 15 dozen of them in about 3 hours. This is definitely the way to go with making these, if I were to make this amount by myself it'd be an entire day. One Christmas dish out of the way, that leaves ... hmmm well a few more but it'll all get done, it always does.
I made a stew last night and took it over with me so that we wouldn't even have to think about what was going to be for supper, I had to thicken it and my son was showing me how to use a shaker that mixes up the flour and water. Well I've seen these before but have never tried one and for some reason I don't think that my son has used it before neither.
The lid popped open as he was shaking the flour and water mixture. Oooops
And naturally the kids had to boil up some perogies and taste them to ensure they are good enough for Christmas, now wasn't that kind of them? ;-)
Yup, it was a fantastic way to spend a Sunday afternoon and now that I've seen just how much time we saved working as a team I don't think that I'll ever make perogies by myself ever again. Thanks Shayne, Sandy and Michelle and Elyssa next year you can help grandma as well.
Ohhhhh YUM!
ReplyDeleteI have always wanted to make these but don't have the patience. (Looks like someone had a bit more patience than was originally needed:))
Have a wonderful new week.
Stay warm....brrrrrrr:(
:))
I love perogies! Haven't ever made them, though. Would you share your recipe? Pretty please???
ReplyDeleteAnd, by the way, that's a pretty cute son you have. Even with flour and water all over his head!
Never had perogies in my life, but they look delicious.
ReplyDeleteAfter looking at the photo of your son, I too, don't think that he's ever used a shaker before ;)
I have never heard of a perogies before so I Google'd them. They look amazing and I will be making some to see. I see the Canada is the largest consumer next the the USA.
ReplyDeleteWe are Chirtmas cake baking, a bit late as we should have started in August, they need time to mature you know.
Si
Dawn, making these sure does require patience. I used to make these by myself and now that my children are involved I love doing this with them, time passes so quickly and we got so much done in a short amount of time which was awesome! It sure is darn cold out there, they say it's supposed to warm up on Thurs., I sure hope so! I hope you're bundling up on that end and keeping warm as well.
ReplyDeleteCheryl, I will share my recipe no problem. I make my dough according to feel but I can describe how it should feel. Email me at darlin4321@hotmail.com and I'll pass this on to you once I have your email address. I'm smiling at your comment about my son, I also think that he's a handsome young man and I told him that a lady on my blog said he was pretty cute, his response was "I hardly think so, but thank you." :-)
M., perogies are a big hit over here, take them to any pot luck and generally they're the first thing gone. I can take them or leave them, I think because I'm make oodles and oodles of them in my time. However I do enjoy the sauerkraut and bacon ones, I might even have two of them when I make them!
Si, I think that the only reason the States has us beat is due to population! lol Yummmm, home made Christmas cake, that would be absolutely delicious! Please post a photo of your cake when it's ready k? If I can't have a taste at least my tastebuds can drool. :-) Cheers!
Recipe too please!!!
ReplyDeletePam, send me an email as well to darlin4321@hotmail.com and when I send it to Cheryl I'll include you on the email as well. I'll try to get to it by this weekend, no promises but you will get the recipe in the near future.
ReplyDeleteNow that's the way to get things done - set up an assembly line and enlist the family ! Makes for some great times and photo ops, as you've clearly shown !
ReplyDeleteAnd they'll taste that much better come Christmas 'cause you'll remember the fun you had making them !
Rick, you got it, awesome memories in the making, and here the kids thought they were just making perogies. ;-) Have a fantastic Tuesday, I can't wait to see what type of a critters you find next, today's were hilarious!
ReplyDeleteHave a look !
ReplyDelete;-)
Darlene, if you're passing on recipes for dough, you should pass mine along as well. :-) They can decide which is best. Since 2006, I prefer the recipe with sour cream right in the dough (it's in the family cookbook but I could e-mail it to you as well). It's better than any I've tried in all the years before. Hope you give it a chance and try it sometime. Try my perogies on Saturday and you'll see. :-) ...I made cheddar.
ReplyDeleteThe picture of Shayne is hilarious - I love it! The other 2 are also very good. The bottom one looks deeeeeeeeelicious!
Jewel, you could always just post your recipe here. Those who want to try it before Christmas would have it this way, I've been so busy with these essays and wrapping up this semester plus trying to get more painting done. I'm trying to have this house in order for Christmas and to get Cheryl set up here now as well. So much to do, so little time. I'm just proof reading my essay now, a few more hours and another one done! Wooohooo!
ReplyDeleteSend some :-D
ReplyDeleteGreetz,
Joseph
Joseph if I could share with all my blogger friends you bet I would! Instead I'm going to post the recipe. I'll post one which my sister uses, I don't measure anything, I go by about this much and a pinch of that. Cheers!
ReplyDeletePerogies
ReplyDeleteDough
1 pint 2c sour cream
5 c flour (as much as necessary to make smooth, elastic dough, often is less that 5 c)
2 tbsp melted butter
2 whole eggs
1 egg yolk
2 tsp salt
2 tsp olive oil
In a lg. mixing bowl combine all ingredients, knead the mixture into a soft dough. Divide the dough in half and cover for 30 mins. On a floured surface, roll each half of the dough into a thin circle, 1/4" thick. Cut the dough using a 3" circle cutter (I use a jar ring).
Filling (my way)
4c mashed potatoes, add old cheddar cheese while the potatoes are still hot, 1 tsp. garlic powder, 1 envelope of the cheese from a Kraft dinner box, 4 tbsp. ranch (more or less depending on your taste), 1 tsp. salt. If the filling is too stiff you can add a bit or butter and/or sour cream. I taste as I mix and I adjust accordingly)
Put the filling in the center of the cut circles from the dough recipe, fold in half and pinch the ends together.
Boil until the perogies float, I leave them a few minutes longer. Remove from boiling water, put into a frying pan which has melted butter, cooked diced bacon and fried onions. The perogies don't have to sit long in the butter, it's to keep them from all sticking together once you put them into a serving bowl.
These can be filled with a dry cottage cheese and potato mixture, mix in a similar fashion as the cheddar filling.
My favorite is fry some bacon (diced) and a bit of onion, add chopped sauerkraut to this mixture and stuff the perogie with this.
Serve with sour cream and enjoy, they are worth the time and effort!
Thank you :-)
ReplyDeleteGreetz,
Joseph