I know every family that makes perogies (pierogies, pyrogies, ‘rogies, dumplings, etc, etc.) believes that there’s is the best. And it is, to them. As it’s what they were raised on, what their family had at important dinners, what mother’s slaved over to feed their family.
But my mother’s perogies are loved by EVERYONE.
She’s been making them since she was able to walk in Poland, and has made countless batches. It’s how my father met her, it was the first thing gone at family dinners, school potlucks, anywhere she brings them.
She will never sell them to anyone, she makes them for free, and gives them away willingly. (although some people have explioted this good nature, I know I have :P) There is so much love and care put into them.
People always want more of these things. But what’s so special? Nothing. That’s the point. This isn’t a complex recipe, there is nothing to mess up. Nothing gets in the way of simple deliciousness.
None of this is exact or measured, this is done by feel, and general know-how. But it’s not difficult.
My Mother’s Perogies
- 2 ish lbs of yellow potatoes (1kg) -yellow potatoes are key. Less starch, more flavourful, better texture.
- 300g ish (10 oz) of old fort sharp cheddar cheese – the sharper the better
- Basically you want 1/3 ratio of cheese to potato She says too much cheese and the filling will be tough, too little and not a lot of flavour. You can supplement a bit of butter if you have less cheese.
No salt, no oil, no nothing. The cheese has enough salt to flavour it adequately.
Dough: (this is where you’re going to laugh, as everyone else over complicates things)
To explain, you follow around the edge of the dough to slightly thin out the edges. Take about heaped tbsp of filling and nestle the dough in between your thumb and forefinger. Press the filling down and gradually pinch the ends together. Et Voila!
Heaven! Perogies can have endless fillings. One of my favourites are blueberry filled perogies, topped with a little bit of sour cream sprinkled with sugar. Or my absolute favourite, potato, onion, bacon, cottage cheese and cracked black pepper.
These are amazing because they’re so simple. The lack of extra ingredients in the dough results in an incredibly tender dough. Melt in your mouth. Combined with the creamy potato and sharp cheddar, it’s euphoric.
You can’t stop at a few.