Perogie, Pierogi, Pyroghi

I grew up in a non-sweet potato house.  Never touched the stuff until I traveled overseas, and even then it was deep fried and breaded.   The idea of a pie made out of this stuff made me extremely weary.  (With marshmallows?  Nuh-uh.)

But once again, the powers that be stepped in, and I've since met people who have shown me the light.  It was one of those instances in which a person invites you over, and places food on your plate.  My grandma did it to me all the time!  (And ma belle-mere, I'm looking your way, too...) What do you do - Ignore it?  Feign illness?  Let them know that you're full?  Their trick - Give you food after you've said you're hungry, right up front as the first course.  No. Way. Around. It.

This is how I've learned to like - and in some cases love - oysters, asparagus, sweet peas, potato pancakes, and most recently artichoke.  (But it didn't work for liver.)

So I'm happy to say I got over sweet potatoes, even though test-tasting the filling still made me feel suspicious.  Who knows what an actual vegetable - and one with extremely good heath benefits - would leave you.

It turned out rather well.

As many will know, sweet potatoes naturally have something rather nice for the sweet tooth - sugar.  Along with the cinnamon and raisins, it can feel like a great, moist cinnamon bun.  But healthier.

The filling is rather simple:

3-4 sweet potatoes - peeled, diced, boiled
1/2 cup raisins
2 tsp cinnamon

For frying:
1 tbsp butter
1/2 tsp brown sugar

Mash the sweet potatoes well, and add the raisins while everything is still hot.  (You could soak the raisins in hot water, or some rum.  However, I liked the texture of the non-soaked raisins.)  Add in the cinnamon, but as with any filling, taste test and look for the sweet spot for yourself.  Boil the perogies, as per usual. 

Here's where you can get really creative:  If you have a blow torch (and who wouldn't want a blow torch for the kitchen?), you can brulee these guys.  After boiling, let them dry off a little.  Pour sugar over top, and let 'er rip. 

You can also fry them in butter and sugar, or try your hand in simmering these in rum, too.

Husband's reaction:  Um.  Good job.  (I will make something he doesn't like, and I promise to report fairly

Friends and family, who I may upset in the future:  Know that I will now repay my insolence in perogies.  But not just any perogie.  Yes, it is the much anticipated (in my little mind) Chocolate Perogie, with finely chopped walnuts, simmered in Baileys Caramel Liqueur.  (Though I may decide to refine it later)

Chocolate and walnut perogies, with bananas

I actually made these a week or so ago (with help from friend), and then threw them in the freezer because we had already made and eaten several other forms of perogie that day.  Today was the day to rectify that.  Now, I think these will be my ultimate soul food - the dumplings to make all sadness go away.....

(I will not consider the calories.  They are two small dumplings.  It's portion control in a dough.)

But first, let me tell you that stuffing these guys takes a little bit of patience.  The dough needs to be very pliable, and the person pinching the ends together needs to be very patient. 

(Approximately 15 perogies)
6 squares dark, semi-sweet or bitter Baker's Chocolate - Or the best chocolate you can 
      find/feel like paying for.  (About 1 1/2 cups)
3/4 cup very finely chopped walnuts

(To serve 4 perogies)
1/4 cup Baileys Caramel liqueur
1/2 banana, sliced


Cut up the chocolate, or shave the chocolate so that it is very fine.  To ensure walnuts are fine, you can throw them in a food processor.  Mix the two together.  Before spooning the chocolate onto the dough, heat the mixture slightly in a microwave, or in a double pot.    Do not melt it completely, or it will be difficult to close the perogie.  Spoon the mixture onto the dough, and close it very carefully.  

Boil the perogie as usual, letting it come rise to the top of the water - but take them out as soon as they are done, as they will be cooked more.  Pour the liqueur into a small pot and turn to medium heat.  Simmer the perogies until it changes a nice golden colour.  No need to fry them.  As there will be some liquid left, soak it up with some sliced bananas for approximately 5 minutes.

Tip:  Ensure that the dough is not too thick, as you don't want it to be too doughy.  You just want enough dough to be able to soak up the flavour of the liqueur, and to savour the chocolate.  

Recommended dough: Perogie Dough sounds like a Korean Martial Art

Husband's thoughts:  "Pretty monumental.  Om, om, really good.  As I suspected."

I have lucked into a pretty good family.  I grew up on a family farm, with parents I admire and siblings I've had a lot of great memories with.

That luck continued not only with my husband, but with my husband's family.  They all live in interesting parts of the world.  South Carolina is beautiful, with some pretty quality people.  I love politics, so I don't think I could accurately put into words how much I like visiting Washington, D.C.  Sooner or later, I plan on visiting San Antonio.  Until then, I'll be quite happy with my memories of Paris.

Just today, I was a rather mopey person, and found myself thinking of a combination of my home in Saskatchewan, and visiting my husband's mother overseas, as we did a few months ago this past spring.

To add to the generosity of the trip to Paris, my husband's mother was also quite hospitable to us in her home - delicious and interesting food, great outings to the country....  Not to mention the best tub a girl could get a soak in.  Heaven!

Many Saskatchewanites (I know, we're Saskatchewanians, but I think Saskachewanites sounds better) will know that these good deads you receive should at least merit some sort of 'thank-you'.  So, when I got a request for perogies, the idea made perfect sense.

Then I forgot my spices.  Drat.  Yes, salt and pepper would do.  But it just doesn't have the same ZING! POW! WHAM! as the spices I use back home.  Until I remembered the creamy luxury the hubby had introduced to my life a few years back:  Boursin.  Popular on this side of the pond as well, it is a fabulous introduction to the world of creamy cheese.


I went forward, guessing that it may be quickly drowned out by the potatoes.  Nope.  It is delicate.  It is delicious.  It is my new favorite.

And the recipe, which is quite simple (which makes me question if I am becoming lazy):

6 - 8 perogies peeled, diced, boiled
1/8 cup butter
1 package of Boursin.  (You choice of flavour, but I go with Garlic & herbs)


Mash the potatoes with the butter.  Add in the cheese, first half a package, and to taste.

Suggested dough recipe:  "Perogie dough sounds like a Korean Martial Art"

Because it makes potatoes and tomatoes dance on you taste buds.  Why would a person want to pass that up?

This spice - is Swiss Joe's Season-All.  Manufactured in Saskatoon, it consists of fine salt, corn starch, garlic, herbs, and spices.  There may have been a time it had MSG, but as the label has scratched it out, I think we should be lead to believe that it no longer does.  In any case, it's delicious.  I need more.  (Mom?  Dear Sister?  Perhaps some other relative or friend I have in Saskatchewan?)

Here's the thing with this spice: it's also my secret ingredient.  There!  So along with the first blog post recipe, y'all know exactly what ingredients you need to make the same perogies that I do.  For those of you who haven't eaten my perogies, they're pretty darn good.  Considering that I am far from perfect, I think my husband reminds himself on my less-than-angelic days that I can cook these darling little delights.

However, I don't want to downplay the onions.  They give a great little bit of acidity, without going too far, and without making it sweet.  (Yes, I have a great love for onions, stretching back at least 5 years.)

This is the first time I've put this recipe down, so I may make changes if I realize that I happened to mis-quote myself.

6-7 diced and pealed potatoes, boiled and mashed
1/4 cup butter
1 small, finely chopped onion
1 tbsp spice (or to taste)
1/2 cup mozzarella cheese (for consistency)

Mash potatoes up with butter.  Add finely chopped onions.  Add 1 tablespoon of the spice.  Taste, and then continue to add the spice until you feel it's got the right seasoning for you.  While the potatoes are still hot, add the mozzarella cheese, and continue to mash until it is smooth.


Place a spoon full on the circle of dough.  I would use the "Perogie dough sounds like a Korean Martial Art" recipe.


I would recommend, if you are able to, getting a hold of this wonderful spice.  Manufactured by Swiss Joe's Manufacturing, Box 412 Saskatoon, Saskatchewan, S7K 3L3  (306) 934-3148.  If you happen to trought out to Saskatchewan, you'll find it in a surprising amount of stores.

Otherwise, try perhaps the Keg Steak House Spice, or perhaps another orange spice.  (Oh, how proper chefs must hate me!!)

For all other perogie chefs out there, please let me know if you've got a great spice to add to the mix!  (It's okay - it didn't hurt me.  Yet.)

From the grocery store, coupled with a delicious sauce

I've been anxious to get cooking for this blog.  The problem:  It's the middle of summer.  No one likes cooking in a small, enclosed kitchen at any time - much less the middle of a humid summer.  So as far as cooking goes, I've been trying to look for no-cook recipes, like cucumber and yogurt varieties.  (Let me just say - yogurt, dill, and lemon juice with cucumbers equals a wonderfully refreshing pick-me-up)

So unless I soaked in a tub of cold water before and after the experience, that wasn't going to work.

But alas!  There are half-decent perogies for sale in at least one grocery store in my city!!

This leads me to making the sauce, and nothing else.  Blast that little air conditioner (but only for a couple of hours) and get saucy....  I've developed this recipe from a common white/bechamel sauce.

So, out with the recipe....

Roasted Garlic and Dill Perogie Sauce


Do not make this sauce too thick - as the perogies are fairly heavy, a very heavy sauce on them makes it a little overwhelming.  Keep it a little light, and focus on the flavour.

Preparing the perogies:  As always, after the water boils, put perogies into water and wait for them to pop up to the top.  For this sauce, I've decided to fry them in some good 'ol fashioned butter (cause I had a hankering today), and then spoon the sauce over top.


The husband's reaction:  Nodding approval, an eager desire to eat more again.  "Smashing success"

Suggested filling: Keep it simple with any of the following combinations: potatoes-cheddar, potatoes-ricotta-dill, potatoes-onion

A little while ago, after the earthquake in Haiti, I decided that there must be something I could do.  I'm not much for telethons, even when big music stars are playing their music.  I'm also pretty bad at marathons, walk-a-thons, stay-awake-a-thons, and pretty much any "thons".  Really, really bad at 1) asking for money (lucky boss, I know) and 2) doing one thing that is rather uncomfortable for a long period of time.

Then, I thought of the wonderful ladies from back in my home town, who made perogies to support their rather beautiful Ukrainian Catholic Church.  If they can do good by making perogies, then perhaps I could....  I got a couple of people together, and the selling of the perogies began with a bang!

Now, while making perogies does mean caring about the food for a longer period than one usually makes food - one can also drink in the process. (After all, not only do I have to ask for money - which I hate - but I am doing something in a semi-sustained manner.  I 'deserve' it)

This does not mean that my friends and I get really happy and the poor quality is shown in our work.  No, no, no.  First, my work seems to have kicked my mind into a state of constant detail, which is reflected in the food.  (My poor husband was shocked when planning our wedding, how inane I got while choosing the correct font for the invitations)  Second, when it comes to perogies, no one likes a dumpling that splits while being boiled, and so I've always been up tight about it.  Third, if you are drinking a very filling drink, you're less likely to eat the filling.  And who wants to run out of filling?

I made the following martini, to satisfy the tastes of these wonderful do-gooders:

But alas - after you pour and strain, there are remnants!  I don't know if you're made of money, but I'm not! (see above, for reasons)  Juicy strawberries, just left to rot?  No, no, no!

The hubby noticed (as we girls were all enjoying wonderful drink), and suggested that we can eat the remaining strawberries, or make it into a filling.  (You see why we're meant to be, yes?)



It's not quite simple to do this.  Even making a filling out of non-liquefied fruit can be difficult, as too many juices near the lip of the perogie can cause it not to close properly.  Therefore, one needs to freeze the filling.  After about an hour or two, the filling will be stiff enough to be able to spoon it onto the round  piece of dough.

Freezing the little inebriated guy:

After pinching the dough together, throw the perogie back into the freezer as soon as possible.  I like to make about 10 at a time, take out the pan (with wax paper over each layer, and no dough should be touching.) put the perogies down, and then throw the pan back in the freezer.

That said, don't stack too many frozen perogies on top of each other - they will squish down, and the filling is more likely to be released.  These little guys need a lot of of care!

Finally, cooking that stumbling fall-over lush:

If you are eating these immediately, so much the better!  If you are not, leave them frozen - don''t let them melt, for fear of the fruity insides seaping out.

In any case, heat up some cooking oil to medium heat.  Very careful (preferably with a long spoon or fork with a perogie at the end) place the perogie in the oil.  Remove when it floats to the top.

Finish it off with a little bit of creme, icing sugar, or ice cream!

Now, go forth, and never have a boring or wasteful perogie party again!

I grew up eating perogies off my grandmother's wonderful round wooden table when we went to see her in the city.  There was a beautiful butter silk draped over the little soft dumplings, filled with a simple but tasty potato filling.  A gentle sunlight shone through the small, stain glassed window, into a room filled with very happy feast-ers.

And what a way to grow up!  Later, my mother would make the dough for my sister and me to roll onto the table when Easter, Thanksgiving, Christmas, New Year's, and Ukrainian Christmas arrived.  As time went by, and the farm grew, we didn't have enough time in our house to make our own.  (Though the ladies from the local Ukrainian church always made wonderful perogies!)

It wasn't until I had gone through university, and travelled all the way to the tiny go-getter nation of South Korea that I started to miss these little dumplings.  Korea has all the ingredients that you would need for the dough - luckily!  So, when my mother sat down to write me an email with the following Pyroghi dough (I spell it perogie, but I believe I'm lazy) recipe, I was changed forever....

Though between the conversations of perogies and politics, I'm not so sure everyone would think it's for the better!


The egg was my addition.  I've made these little guys ahead of time, and they started to stick together rather badly without the egg after being re-heated.  The egg seems to help in this process.

You might want to roll it out thickly - don't.  I can see why you might - It's easier to stuff, and it's less likely to break when boiling.  However, it can become rather chewy if you do.  Very few people like a chewy perogie.  Don't make perogie virgins hate perogies.  That would be uncool.

This is one of many, many dough recipes.  I would like to contend this is the best I've seen.  I have a weird feeling that not everyone will agree.  This is, therefore, why I created the blog.  I'm anxious to get to know other recipes.  (And husband is eager to taste!)

So, while I really can't wait to try out some of my ideas, I'm also going to try out doughs for a different sort of perogie lover:  The crusty-on-the-outside lover.

Sometime.  Maybe this weekend.  Summer is not a good perogie making season! (But a wonderful time to dream about the tastes!)