Perogie, Pierogi, Pyroghi

Obviously, I can't take any recipe that belongs to someone else.  After someone works hard on something, it's unfair to claim their recipe.  But that doesn't mean this space can't work as a "review" of sorts.  As Martha Stewart is a fellow Polish descendant (according to Wiki), she also has a few perogie dough recipes.  After trying this one, I have to admit that it's not bad at all.  It is soft and pillowy - not even a little chewy, which I consider to be the mark of good perogie dough

That said, it takes a good amount of time, and it is a bit more expensive to produce than the two previous dough recipes (Korean Martial Art Dough and Cottage Cheese Dough).  Also, it doesn't quite stand up to being slightly over-boiled.  Watch these little dumplings like you're desperately hungry (I usually am), and will live in anguish if even one of them fall apart (but don't be upset at yourself if they do).  They're also not meant for the fry, either.  Like the Korean Martial Art perogies, they tend to leave bits of themselves on the pan, rather than getting a nice crispy shell.

All in all, I will probably try this recipe again, but only when I feel like I need to get rid of my cornstarch, when I don't mind spending a few more dollars, and when I know I won't be frying the perogies.  As I continue the perogie self-challenges, I'll try to think of fillings that would fit this dough perfectly.

Until then, perhaps you would like to try Martha's very delicate dough - found here.  For good measure, I've also copied and pasted it below:


1 large Idaho potato, (about 8 ounces)
1 tablespoon plus 1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup potato starch, or cornstarch
1 large egg
3 1/2 tablespoons creme fraiche, or sour cream  (I used sour cream)
5 tablespoons unsalted butter, melted



Directions


1.Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain,and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl. (Instead of a food mill - because I do not have one - I used a stick blender.  I think it worked well)


2.Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined. (I jumped the trigger a bit here - I 1/4 cup of water, because I was afraid it would not have enough liquid.  Not so much of a good idea - I had to add flour later, as it was too sticky.)


3.Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.


Husband's review:  Could not really tell the difference  (Oh, well!)

Bon Chance!

This is not a new invention of mine.  A friend, Nancy, was leaving for Brazil to attend a heritage conference, when she realized that more cash in the pocket was helpful.  From there, she not only made soup, delicious breads, amazing cookies, and many other delights, but perogies as well.

She went with Roasted Garlic and Bacon Perogies.  A very good choice.  I believe that they sold very well, leading to a very good time in Brazil, with many stories upon her return.

That's what Eastern European soul food leads to, in case you're wondering.


So, for the most recent edition of "Perogies for the People" - see the Drunk Strawberry Perogie for more details - I decided to carry on the idea.  Really, unless your a vegetarian, are you going to turn down bacon?  I think not.  However, I did tinker with it a little, as I wanted the filling a little less bitter (As that can happen from a lot of roasted garlic).  To do this, I added some of the left over bacon fat, and then I added some finely chopped onions. 

In case you're wondering - and I say this with a lot of confidence - these will taste better than something you find in the store.  If you're new to perogies, this should be one of your first recipes.  After you finish eating them, plan on sitting down next to a loved one, and dreaming the rest of the evening away.  (If you're concerned about the calories, wait until the next morning to work them off - this is not the time to worry in the first place)

Now, without further ado, it's time to learn how to create dish that will keep people coming back to your table:


10 medium potatoes, peeled, diced, and boiled
2 heads of garlic
2 tbsp olive oil
8-10 strips of bacon
1/2 cup finely chopped onion
4-5 tbps bacon fat

.Preheat oven to 350.  Cut the first 2-4 cm off of the top of the garlic, so that you can easily squeeze them out.  place them on aluminum foil, and prepare to wrap them completely with it.  Before firmly packing them together, spoon the olive oil on top.  Place in oven for 35-45 minutes.
Cook bacon, but do not make it cripsy.  It will not stay cripsy inside the perogie, and the chewy texture is better than no texture.  It also leaves more flavour.  Once it is cool enough, cut bacon into small pieces.  If you've gone for the more crispy bacon, ensure that the pieces are quite small, so as to not poke through the dough.
Mash the still-warm potatoes with bacon fat.  Remove the garlic from the oven and foil, then each clove from its paper-like shell.  Mash with fork, then mix into potatoes.  Mix in onions and bacon as well.  Taste test to evaluate whether you might need salt or pepper.

Put 'er in the dough, and get boiling and frying!

Husband's feelings on the matter:  Yum, Very good.

N (Not Nancy) - Thought the original (Orange spice/Swiss Joe's Season-all) perogies packed more flavour.  However, he tried the perogies with crispy bacon, which didn't leave as much bacon-ness as one would want.  I've since changed it to ensure that crispy bacon never enters the hollowed walls of perogies again.  (At least, not in my house)

B - (He ate it post N's suggestions) - Delicious.  Do not use an sour cream, as it will take away from the flavour, possibly hiding it away.