My girlfriend Lise and I had been all talk and no walk for months when we kept saying we wanted to make homemade cabbage rolls and perogies. Both recipes were easy, however they were both monotonous and time-consuming so we knew it would only be fun if we did it together. So finally one night we committed to the grocery shop and got all the ingredients we needed. We turned on some music, rolled up our sleeves and got to work. However we got a little ahead of ourselves when we tripled the recipe and suddenly realized how many perogies we were actually about to make. (In the end we ended up with over 100!!) And we started the perogies after we had already spent over an hour making all the cabbage rolls.
Our assembly line consisted of me kneading and rolling out the dough, cutting out the perogies and filling them. Then I would pass them to Lise and she would pinch the edges shut. After I felt sweat running down my brow and carpal tunnel setting into my wrists I realized “Why the heck am I doing all the grunt work…. wouldn’t it be faster if we both made them at the same time?” After several hours in the kitchen I think the oven fumes were going to our heads. So once we used common sense and were both making them at the same time, it went fairly quick.
In the end, we had a ton of fun, many laughs and our perogies and cabbage rolls turned out great!! We each walked away with two casserole dishes filled with cabbage rolls and over 50 perogies each. It would be perfect for the lazy days when no one wants to cook (like tonight…) So if you’re feeling in the mood to create some authentic perogies, this is the one to try. Enjoy!
- 2 eggs + enough water to make 1 cup
- 1 1/2 Tbsp oil
- 1 tsp salt
- enough flour to make soft dough
- dry cottage cheese mixed with one egg and salt and pepper to taste
- mashed potatoes with cheddar cheese and bacon
1. Mix eggs, water, oil and salt. Mix in enough flour so ingredients form a ball. Place dough on floured surface and knead until it’s a soft dough (adding as much flour as needed so it’s not sticky) Rest the dough for 2-3 hours for best results.
2, Prepare perogy fillings. Using a cookie cutter or drinking glass, cut out circles from rolled out dough. (about 1/2 cm thick) Place a spoonful of filling into the dough and seal edges shut.
*If you want to freeze large batches then simply place the perogies on a cookie sheet in the freezer. Once frozen, transfer them to ziplock bags. Now all you gotta do for dinner is pull out a bag, place the perogies in boiling water to cook and enjoy!
Ideas are like fresh dough, made to be tossed around. ~ Anna Quindlen