janet @ the taste space

Baba’s Traditional Ukrainian Pierogies

In Favourites, Mains (Meat) on November 11, 2014 at 7:05 AM

Baba's Traditional Ukrainian Pierogies

This post is almost 5 years in the making. Before there were tamale and mustard tasting parties, pierogi parties have been a long tradition.  One reason I became interested in cooking and blogging was to learn and share our family recipes. Hand’s down, my most popular post is How to Make Authentic German Apfelstrudel and I photographed this almost 5 years ago, wanting share our family’s favourite Ukrainian food: perogies.

This is how my family makes perogies. They are not vegan although my Dad said he might try Isa’s vegan recipe next time. I did not know I could be competitive about perogies until I was invited to a perogie party when I first met Rob. As his family is Polish, he was obviously making them differently (most notably his family uses cheese and uses butter and a special pierogi flour). I am partial to our methods and simple recipe and encourage you to follow along.

First you boil your potatoes:

Baba's Traditional Ukrainian Pierogies

Fry your bacon. Remove and drain.

Baba's Traditional Ukrainian Pierogies

Fry your onions.

Baba's Traditional Ukrainian Pierogies

Mash the potatoes with the bacon and onions. The filling can be then set aside until needed.

Baba's Traditional Ukrainian Pierogies

The dough is a simple combination of flour, eggs, a dash of oil and water. My Dad is adamant that we must roll out each pierogi dough individually, because that was how Baba did it. Rob’s technique is to roll out the entire dough and use a metal can (as a cookie cutter) for identical shapes.

Baba's Traditional Ukrainian Pierogies

In any case, we rolled them out until very thin.

Baba's Traditional Ukrainian Pierogies

And it is ok if they are not perfectly symmetrical

Baba's Traditional Ukrainian Pierogies

Put a bit of the potato mixture inside the dough

Baba's Traditional Ukrainian Pierogies

Then add some more and centre it.

Baba's Traditional Ukrainian Pierogies

Stretch the dough so it you can pull it overtop the pierogi.

Baba's Traditional Ukrainian Pierogies

Pinch the tops so it stays shut.

Baba's Traditional Ukrainian Pierogies

Work your way on one half

Baba's Traditional Ukrainian Pierogies

Until it is sealed on one side, then seal the second half.

Baba's Traditional Ukrainian Pierogies

Then go over it again to make sure it is completely sealed (exploded perogies are no good)

Baba's Traditional Ukrainian Pierogies

As you make them, place them on a towel and cover with another damp towel so they do not dry out.

Baba's Traditional Ukrainian Pierogies

When you get going, you will make a lot. This is what we had made during the second day.

Baba's Traditional Ukrainian Pierogies

Fresh perogies are best boiled and served simply with sour cream.

Baba's Traditional Ukrainian Pierogies

You can freeze them after boiling them.

Baba's Traditional Ukrainian Pierogies

If you prefer videos, this one is pretty good although slightly different than our technique.

If nothing else, I hope you like the photos of my Dad’s fingers making the perogies. I like the lighting and detail and feel it captures a lot of character.

Are there any family recipes you truly cherish?

Baba’s Traditional Ukrainian Perogies

4 cups flour
2 eggs
1 tbsp oil
1 cup warm water

8 potatoes, peeled and cut into small cubes
1/2 lb bacon, chopped
1 onion, chopped
salt and pepper, to taste

1. For the dough, combine flour, eggs, oil and water and work until it has a smooth texture.

2. For the filling, fry the bacon until soft and brown. Remove from pan. Saute the onions  and combine with bacon.

3. Boil potatoes in salted water until tender. Mash potatoes, combine with bacon-onion mixture and add salt and pepper to taste.

4. Take a small amount of dough and roll into small balls (around 1.5 cm in diameter). Roll out with rolling-pin until thin. Place around 1 tbsp of filling onto rolled-out dough, fold in half and seal and prick sides. Try to keep the filling away from the edges. Keep your dough and finished perogies moist by covering with a damp towel.

5. To cook the perogies, place perogies into a large pot of boiling water. When they float to the top, they are ready. You can add a dab of oil to prevent them from sticking together.

6. Serve boiled perogies with sour cream, additional sauteed onions and bacon, or whatever you fancy. Alternatively the boiled perogies can be fried. The perogies can easily be frozen. Freeze in a single layer on parchment paper-lined cookie sheet. Once frozen, place in a plastic container.

Makes 75-100 perogies.

  1. Have you made a vegan version of these before? It’s pretty easy! p.s. 75-100 pierogies… yeah!!!

  2. Even though these don’t match the recipe from my family’s side, I can still assure you that these are very tasty 🙂

  3. They look so amazing, all so uniform 🙂

  4. OMG, YES. Pierogies!! So good! Your family’s skill has to be pretty phenomenal to make all those pierogies so uniform and perfect. 🙂

  5. Love this! These look delicious, and there’s nothing like a tried and true family recipe. For me, it’s my mom’s stuffed peppers (which also, incidentally, contain bacon. Maybe there’s something about the smell?). They’re total comfort food.

  6. Oh I am so impressed by this – have you tried a vegan version? I could imagine it with tofu bacon (as I can imagine most things with tofu bacon!) I think our traditional meal I most value is the roast dinner (hence my love of the nut roast).

    I lived with a flatmate who had dated a polish woman and he taught me their style which is actually like bread rather than boiled dumplings – I tried it when first blogging but must revisit.

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