The second recipe I wanted to add to my cook book is Pyrohy or perogies dough and a couple different types of fillings you can use. They are another Christmas Eve dish that is apart of the 12 dishes symbolizing the 12 disciples of Christ. This dish is rooted in family traditions and connecting to cultural prosperity. I grew up eating Varenyky all the time because my grandma and mom used this recipe on special occasions and even non special occasions because the recipe was too delicious.
Ingredients
Dough:
4 cups of flour
500ml sour cream
1/2 tsp salt
Potato filling:
1 medium onion; chopped
1/4 cup of butter
3 cups of mashed potatoes
1/2 tsp salt
1/4 tsp pepper
1 cup of cottage cheese or grated cheese
Sauerkraut filling:
1 qt sauerkraut
1 medium onion; chopped
1/2 cup of oil
1/2 tsp salt
1/4 tsp pepper
Prune or plum filling:
1 cup of prunes or plums
1/2 cup of water
1/4 cup of sugar (or to taste)
How to make the dough
Mix flour, sour cream, and salt all together into a bowl. Put into fridge for 1/2 hour.
Roll out dough and cut into 2 to 2 1/2 inch squares or use perogy maker if you have one. Then place desired filling into the center of the square, bring up the dough over the filling and pinch the dough together until fully sealed. Boil for 3-4 minutes. Then serve.
How to make the filling
Potato filling:
Sauté onion, butter; add to masked potatoes. Add salt, pepper, and cottage cheese or grated cheese; mash well. Cool mixture thoroughly before placing on dough and sealing. Yield: 4 dozen.
Sauerkraut filling:
Cook sauerkraut for about 20 minutes or until done then drain; press out water. Sauté onion in oil until golden then add sauerkraut, salt, and pepper; fry for 10 minutes. Cool before putting filling in dough. Yield: 4 dozen
Prune or plum filling:
Boil fruit for 20 minutes then drain and cool. Remove stones and chop the fruit finely. Add sugar. Yield: 1 plum or prune per perogy.
Here is a link to how to pinch and seal the dough around the filling.