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!
PYROGHY DOUGH RECIPE
7 c. flour
2tsp salt
2c. warm water
1/2 c. oil
1 egg, whisked
2 c. mashed potatoes
Blend in processor (or blend well with hand) warm water, oil ,salt, egg, and mash potatoes. Mix in 3 cups of flour, then 4 cup of flour. Dough should not be thoroughly blended Take out of bowl and kneed on table. Knead well, then cover with the same bowl for at least 1/2 hour. Roll out the dough a little at a time, keeping remaining dough covered with bowl turned upside down to keep the dough from drying out.
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.
Don't think I don't know that other Eastern European descendants living in North America don't usually share the recipe - I know! However, my mother got this recipe from a neighbour, Donna. And I figure if she shares, then I can, too. Though I don't know why my mother didn't use my grandmother's recipe.... Family mystery.
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!)
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