Written By Cinda Chavich Appetizer / Main course / Recipes Dec 30, 2019 One Perogy Two Perogy SHARE VIA: Facebook Twitter PinterestPerogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one that was published in my first cookbook, The Wild West Cookbook. There are two filling options in this recipe—either potato with two cheeses, or potato with cheese and wild mushroom. Don’t forget the fried onions and sour cream to serve on the side. Dough:4 cups all-purpose flour2 cups cold mashed potatoes3 Tbsp vegetable oil or melted butter1 tsp salt1 egg Mushroom Filling:1 Tbsp butter1 small onion, minced1 clove garlic, minced1 oz/25 g dried wild mushrooms, rehydrated, and minced3 cups cold mashed potatoes1 cup mixed grated cheeses (Cheddar, Fontina, Asiago, etc.)Salt and pepper to taste Cheese Filling:3 cups cold mashed potatoes½ cup shredded old Cheddar cheese½ cup ricotta or creamed cottage cheeseSalt and pepper to taste Garnish:Sliced onions, fried in butterSour creamChopped green onion or crisp, crumbled bacon To make the dough, in a large bowl, combine flour, mashed potatoes, oil or melted butter, and salt. Mix with your hands until crumbly. In a measuring cup, beat the egg with enough lukewarm water to make 1 cup. Gradually add to the potato mixture, just until you have a soft, not sticky, dough. Knead lightly for a couple of minutes on a floured surface. Cover and let rest 15 minutes.If making the mushroom filling, melt the butter in a saucepan and add the onion, garlic, and mushrooms. Sauté over medium heat until tender. Cool slightly, then mix into the mashed potato. Add the cheese and combine. Season with salt and pepper, and set aside.To make the cheese filling, in a bowl, combine the mashed potatoes, shredded Cheddar, and ricotta. Season to taste. Set aside.Divide the dough into 4 pieces. On a lightly floured surface, roll each piece to ⅛-¼ inch thickness. Using a glass or a cookie cutter, cut into 3-inch circles. Fill each with 1½ teaspoons of filling, stretch dough over to form a half-moon shape, pinching the edges well to seal each dumpling. Repeat with remaining dough and filling, setting the perogies on a baking sheet that’s been lined with parchment as they are filled.To cook, bring a large pot of salted water to a boil and carefully add the perogies, one at a time. Cook for 3-5 minutes, stirring gently with a wooden spoon to make sure the perogies don’t stick to the bottom. When they rise to the top, cook a few minutes more, until they puff, then lift from the water using a slotted spoon and place in a warm bowl, drizzling each layer with melted butter.Serve with fried onions, sour cream, and chopped green onions or crispy bacon to garnish.Makes about 8 dozen perogies. NOTE: You’ll need 5 cups of mashed potatoes for this recipe. Start with about 3 pounds of potatoes to boil (a dry variety like russets works best). You can also freeze the uncooked perogies in a single layer on a baking sheet, then package in bags to boil later. If you have leftover cooked perogies, fry them in butter to reheat. VarenykyThis is the recipe published in Traditional Ukrainian Cookery by Savella Stechishin in 1957, the bible of Ukrainian-Canadian cooking. Tenderness depends on several factors, she writes, but “cool water gives a softer dough” and too many eggs make it tough. Omitting egg whites and using only yolks gives “superlative results,” and “to assure tenderness,” add ½ cup of cold mashed potatoes and 1 Tbsp of melted fat to her standard recipe.The filling recipes in her book range from dry cottage cheese with beaten egg to potato/cheese, sauerkraut, mushroom, cabbage, and leftover ground meat or fish with sautéed onions. 2 cups flour1 tsp. salt1 egg or 2 egg yolks½ cup or more water Mix flour with salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Too much kneading will toughen the dough. Divide dough into two pieces, cover, and let stand 10 minutes. Prepare filling (it should be thick enough to hold its shape). Roll dough quite thin on a floured board. Cut into rounds with a large biscuit cutter or with the open end of a glass. Put a round in the palm of a hand. Place a spoonful of the filling on it, fold over to form a half-circle and press the edges together with the fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out.Place the varenyky on a floured board or a tea towel without crowding them. Cover with a tea towel to prevent drying. Drop a few at a time into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling rapidly for 3-4 minutes. Varenyky are ready when they are well puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter and toss very gently to prevent sticking. Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with browned buttered bread crumbs. The traditional accompaniment to varenyky is “smetana” (sour cream) or chopped crisp bacon or both. Some enjoy them with a chopped onion lightly browned in butter. appetizerMain CourseperogiesperogyRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cinda Chavich ... Read More You may also like Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... 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