perogies
 

this is my moms recipe hope you enjoy for the dough 1 tub sour cream add flour till it forms a dough for filling boil potatoes when cooked drain and mash with shreaded cheddar cheese to taste if potatoes aren't thick add some instant potato flakes to thicken cool in fridge after cool take dough cut into baseball sized pcs take one pcs and roll out on a well floured counter dough should be thin cut into circles I use a soup can take dough in the palm of your hand take a spoon of the potatoes place in the middle of dough fold over and crimp edges with fingers I usually make a dozen and place in pot of boiling water when perogies float remove from water place in roasting pan add a little vegatabe oil toss lightly to prevent sticking together at this point you can place flat on a cookie sheet freeze then put in frezzer bags or fry in a skillet for a sauce I do heavy cream in a skillet with onions dill cook down to a sauce pour over perogies if you want different fillings I do saurkrat , dry curd cottage cheese . hamburger with rice, apple, or any kind of pie filling you get the idia if you want experiment with the fillings. :)

My mother is Ukranian and she use to make these often when I was a child. They went by a different name but they were the same otherwise!

Just sour cream and regular-all purpose flour? Any kneading? Or is minimal handling better?
I love perogies, but never considered making them. But that doesn't sound too difficult.

Perogies are great....Thanks for sharing....

I am Ukranian and my mom and grandmother made them all the time. I never tried to make them. I should put them on my bucket list. Have you tried making them with blueberries, and then when cooked, eating with a dollop of sour cream.

Love eat the. Ty for sharing

I'm Lithuanian and we mainly ate them with a plain cheese filling and then butter on top after they are cooked. Oh, i want some now!

Yum. I am polish and love all varieties. I have made them from scratch but often buy Mrs. T's in the frozen foods section. Not as good as homemade but satisfies the craving

My DMIL made them with dry cottage cheese mixed with beaten egg and served them with pineapple syrup poured over. YUM....

yes I want to know, do you handle them minimally or knead them first?
a bit of portions would be lovely maybe you can make a batch and see about how much of each you need flour etc.. filling how much to make per one tub sour cream etc.

hmmmmm, I've never seen a recipe for the dough just using sour cream and flour.....

Nan

My mom would also fry onions for a topping for the potato or cabbage perogies. Yummy

I am Ukrainian also and my dough just doesn't compare to my Mothers. It was always perfect. One of my favorite fillings is an Italian plum or cherries. To die for!! Lovely fond memories. In Ukrainian we call them Pyrohy or Varenyky. Merry Christmas, Sophie.

My Nebraska relatives call them runzas and they're a tradition at Christmastime for at least one of my older cousins, who has a huge family. The filling I use is hamburger, cabbage and onion with salt, pepper and a little tabasco sauce. I kind of doubt the tabasco is traditional. The dough I use has cream cheese and is very easy to handle. I haven't made them in years, but this thread makes me want some. It's interesting that many different cultures have similar things by various names, such as empanadas and ravioli and wontons. They are many variations, but the concept of a dough enclosing a filling is very popular.

I'm posting on here weeks late because I was just browsing the recipe threads looking for cooking inspiration, and I'm glad I did!

Yes, Mrs. T's are very good! (Our WalMart Supercenter carries Mrs. T's.) I remember my very elderly aunt making tables full of these. I think that her recipe was a basic noodle dough with the potato/cheese filling, then boiled and then kept warm in skillets of butter - served with sour cream on the tops. I tried making them once and they were as big as footballs - LOL