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Verenyky - Perogies

These items are popular on the Canadian Prairies and the different
versions come from various ethnic communities of European origin.
I didn't grow up with these, only discovering them later in life.
After trying perogies for the first time I knew I had been deprived
before then!

2 cups flour
1 tsp. salt
1 egg
2/3 cup water or the same amount of sour cream, to make a workable dough

Sift flour and salt into the mixing bowl. Beat egg well; pour into
bowl and mix well. Add water (or sour cream) and mix. Turn out
onto a floured board and kneed until dough is smooth. Cover and
let dough rest for 15 minutes. Roll out fairly thin (about 1/8-inch).
Cut into 2-inch circles (with a cookie cutter, water glass or tin
can) or into 2-inch squares. Place a tablespoon of filling in each
and fold over and seal by pinching edges together. Make sure to
seal tightly. (If you happen to have one of those "Pizza Pop"
makers, in the small size - it works well for this step. If you
are going to freeze for later use, place perogies on a wax paper
lined cookie sheet, not touching - freeze until solid and then
transfer to a container (Tupperware or freezer bags).

To prepare - Place into boiling salted water - I lower them in with
a slotted spoon. Boil for at least 5 minutes - they will being to
"float up" with the boiling water when done. (It will take a bit
longer if they are not completely thawed.)

The perogies can be served at this point - or - they can be sauteed
in a bit of butter or oil, until slightly browned. The shell gets
a bit "crispy" this way. The method depends upon your preferences.

Serve with sour cream as a condiment.

The range of fillings depend upon your imagination!

Some basic fillings are:

2 cups mashed potatoes
1 cup dry cottage cheese
salt and pepper


2 cups mashed potatoes
1 cup grated Cheddar cheese
sauteed onions
salt and pepper


well drained sauerkraut
sauteed onions
salt and pepper

If desired, some cooked ground meat can be added to the first two,
and some cooked, diced bacon or ham to the third.

The Dessert variations!: Use tinned pie fillings - and some spices
Apple with cloves or cinnamon - add some shredded cheese. If desired
sprinkle with cinnamon sugar before serving. Blueberry with some
grated lemon rind and a few drops of lemon or lime juice. Cherry
with shredded cheese and a pinch of cloves.

Note: It is not uncommon for the ladies to get together and have
a Perogie Day - where they mass produce these as a group effort.
Supper is always great on those days!


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