Ingredients
2 tbsp butter
1 onion, sliced
1 sour cream
DOUGH
3 cup flour, all purpose salt
1 egg water, approx.
4 tsp vegetable oil
FILLING
1 tbsp butter
1/3 cup onion, finely chopped
1 cup potatoes, cold mashed
3/4 cup cheddar cheese, shredded salt pepper
Directions
DOUGH: In bowl, combine flour with salt. Beat together egg, water and
oil; stir into flour mixture to make soft but not sticky dough that
holds together in a ball. If necessary, add 1 Tbsp more water at a
time, being careful not to make dough sticky. Turn out dough onto
lightly floured surface; knead about 10 times or till smooth. Halve
dough, cover with plastic wrap or damp cloth. Let rest for 20
minutes. FILLING: Meanwhile in skillet, heat butter over medium heat,
cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add
mix in potatoes, cheese, salt and pepper. Working with one portion of
the dough at a time, and keeping the remaining diugh covered, roll
out on a lightly floured surface to 1/16" thickness. Using 3 inch
round cutter, cut dough into rounds. Place 1 tsp filling on each
round. Lightly moisten edge of one half of dough with ater, pinch
edges together to seal and crimp attractively. Place on cloth; cover
with damp cloth to prevent drying out. Repeat with remaining portion
of dough. In large pot of boiling salted water, cook perogies in
batches, for
1 1/2 hr to 2 minutes or till they float to top, stirring gently to
preve perogies from sticking together or to bottom of pan. With
slotted spoon remove to colander to drain. In large heavy skillet,
melt butter over medium heat, cook onion for about 5 minutes till
golden. Add perogies and toss to coat and warm through. Serve with
sour cream. MAKES ABOUT 30 PEROGIES.
Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1
beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green
onion. Mushroom: In skillet, melt 2 Tbsp butter over medium heat,
cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7
to 9 minutes or until moisture has evaporated. Remove from heat; stir
in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and
pepper to taste. Source:_Canadian Living's Country Cooking_
Servings: 1 servings
Perogies (Canadian) Recipe brought to you by Recipe Ideas
Categories: Casserole
The History of Recipes
We can trace the history of meal recipes way back into the distant past, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these ancient records were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens like basil, rue and parsley. Continuing our culinary historical journey, there are a couple of books dating from the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that is served today, but instead recipes for the types of meals prepared for the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new foods and spices created an eruption in manuscripts on cooking, some of which are kept safe in private libraries. Over the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve the most exotic banquets, and as a result the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications were starting to become popular due to increased literacy, more leisure time and having more money. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Perogies (Canadian) recipe.
