Thursday, 7 January 2016

Merry Ukrainian Christmas

z Rizdvom Khrystovym (Merry Christmas) to all my Ukrainian friends, family, and blog readers.  I love Ukrainian food.  Although my Mom is of French and German heritage, she is fluent in a variety of cooking styles, and very fortunately for our family, that includes Ukrainian food.  In fact, her cabbage rolls are legendary.  A couple years ago Mom and I made over 500 cabbage rolls for her and Dad’s 50th wedding anniversary party.  By the end of the day’s festivities, there wasn’t even one cabbage roll to take home for leftovers the next day.  Perogies, perishke (my personal favourite – a small bun filled with cottage cheese and baked with dill cream *drool*), nalisnyky, borscht, nachinka – Mom makes it all and it’s amazing. 

So to celebrate Ukrainian Christmas here is Mom’s recipe for perogies.  You will notice the recipe is a bit vague – basically you have to rely on your sense of taste and preference to get the amounts just right.  For example, if you don’t like onions, don’t add onions.  You get the idea.  Enjoy! 


1 Recipe perogy dough (recipe follows)


Mashed potatoes

Onions, finely chopped

Cheez Whiz or cottage cheese

Mix together the ingredients and fill rounds of rolled dough to form perogies.  To fill the perogies, hold the round of dough in one hand, put a bit of the mashed potato mix in the centre, fold the dough in half and pinch the edges together.  To cook, boil fresh or frozen perogies in boiling water, or deep fry in a bit of oil in a frying pan.  Serve with fried bacon, onions, sour cream, fresh cream, or butter.

Perogy Dough

5 Cups flour


2 eggs

½ Cup oil

1 ¾ Cups warm potato water (from the potatoes you boiled for the filling)

Mix to make a soft dough.  Let rest for one hour.  Roll out to make perogies.  There are many different ways to cut the perogy shapes – one idea is to use a drinking glass with the edge lightly dipped in flour.  Be sure to invite Angelle for dinner to make sure you got the recipe just right.

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