Baba Marion S Perogy Dough Recipes

BABA'S BEST PEROHE-VARENYKY-PYROGY DOUGH

Steps:

• Combine 2 eggs, 1 ½ cups cool water and 3 to 4 tablespoons of sour cream with a whisk. Set aside.
• Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs.
• Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky.
• Divide the dough in 4 pieces. Use tea towels to prevent the other pieces of dough from drying out. Let the dough rest for 15 minutes.
• Roll out a piece of dough until it's 1/8th of an inch thick and cut out circles.
• Moisten the edges, add a heaping teaspoon of filling and seal.
• Lay out finished dumplings on a cookie sheet lined with waxed or parchment paper.
• If freezing, freeze on the cookie sheets and bag after they're frozen

BABA'S PEROGIES

Steps:

• Mix flour and salt, and add water to make dough that doesn't stick to fingers.
• Knead well and cover with damp cloth for 10 minutes.
• Roll out to 1/8" thick.
• Cut in squares or circles and fill with mashed potatoes and cheese.
• Pinch closed and boil until they rise to the top.
• Strain and serve with fried onions, sour cream, mushroom gravy, etc.

BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE

Steps:

• Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
• Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
• Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.
• In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
• Wrap dough in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
• Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness.
• Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
• Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you'll be left with just the dough (although this is still really yummy).
• To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
• Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
• To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don't let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

BABA MARION 'S PEROGY DOUGH

Steps:

• Combine everything except flour.
• Gradually add this mixture to the flour until well mixed.
• Divide into 3 batches.
• Knead each until well worked (about 2 min).
• Wrap each batch in plastic& let rest for 1hr.
• Ready to roll& fill.