Bubkas Homemade Pierogies Recipes

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.

BUBKA'S HOMEMADE PIEROGIES

Steps:

• Boil and mash potatoes. Dice and sautee onions. Grate cheddar cheese.
• Mix potatoes, onions and cheddar cheese together in large mixing bowl until smooth.
• Mix flour, milk, eggs and sour cream together in separate mixing bowl until you get a smooth textured dough.
• Roll out the dough to about 1/8" thickness. Flour the board lightly as you roll so dough does not stick.
• Cut the dough into 2" circles. Place a 1" ball of potato filling in center of circle.
• Squeeze the edges of each circle to form a half circle pierogi. Place pierogies in boiling water for about 3 minutes until they float to the top.
• Transfer boiled pierogies to cold water. Dry on towel. Brush with melted butter.
• To serve fresh, sautee until lightly browned on both sides - about 2 minutes per side. Serve with sauteed onions and sour cream.
• To Freeze: Place on a wax paper lined cookie sheet and set in freezer. Once frozen, place in plastic bag. Label with date and contents. Freeze for up to 3 months.

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

Steps:

• Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
• Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
• After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
• Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.