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!