Okay, so this Saturday we are having a perogy pinching party and need some good recipes.
Please send me your Baba’s or Babcia’s best recipe!
I just made these last night and they were heaven. Also great re-fried this morning for breakfast…yummm…
I assume what you mean is that you already have your dough and you’re looking for ideas for filling. Naturally, the old standby is potatoes and bits of cheese, which is the way my mom made them (she wouldn’t be caught dead putting “orange potatoes” into her perogies). Put into boiling water until they float on their own; transfer to a bigger bowl; when done, pour a little bit of the boiling water over them (so they don’t stick together) and cover with sauteed bacon and onions, and serve topped with sour cream and salt and pepper.
Some people put sauerkraut in them, and that’s fine, but these are better the day after, fried.
An ex-gf way back when used to put jam in them and call them “dessert perogies”, and serve with a little cream cheese on top. Very good, especially when still hot from boiling.
Size-wise, my mom, her sisters, her mother and her grandmother made them in a triangle shape (from a piece of dough that started out as a square which you fold over and have to pinch shut on two sides only) and about three-bites large. They used to laugh at tiny semi-circular dumplings people would cut out with a glass or tumbler, since it would take longer to make them up and they were so small.