Homemade Perogies – Day 37

Almost Friday!

Today I got a ride to the grocery store, so I bought some baking staples that would be frustrating to carry on a bus. With these supplies, I decided to tackle one of my favorite foods. From scratch. Perogies.

If you’re not familiar with Polish comfort food, perogies are essentially pasta pockets stuffed with mashed potatoes, cheese, sometimes onions, and fried.

I’m personally a fan of Grandma’s perogies found in the freezer section, but a perogies recipe popped up on Facebook a few days ago. It was one of those fun video ones that make everything look short, easy, and clean. It was fate.

It was also a lie. Don’t get me wrong, I don’t fault the recipe. There are just so many steps. Make perogies dough, make mashed potatoes, mix in cheese, season to taste. Assemble every perogie.

Honestly, after the mashed potatoes step I was tempted to throw in the towel and eat those for dinner. Instead I persevered. In hindsight, I probably should have stuck with the potatoes.

Again, the recipe was not the problem, because I definitely overworked the dough. Then, my rolling and filling was extremely imprecise and I left entirely too much dough edging on my perogies. They’re boiled before frying, which worked better than I expected (none of them exploded) but I probably cut that time too short.

Finally, the boiled perogies are fried in butter. Really, there was no way all of that starch can taste bad after being fried in actual butter. Hot out of the pan they were pretty amazing.

I definitely recommend assembling, cooking only a few, and freezing the rest for small batches later on.

Overall, mine looked pretty ragged, but tasted almost as good as I was hoping.

We’ll see how they reheat tomorrow. For now, it’s off to bed before my last early morning of the week.

Goodnight, all! Happy comfort food cooking!

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