Anna Yaremchuk passes on the Ukrainian tradition of making pyrohy (perogies) to the younger generation

Anna Yaremchuk passes on the Ukrainian tradition of making pyrohy (perogies) to the younger generation

Sharing tradition

Anna Yaremchuk shares her Ukrainian heritage with the younger generation and shares her recipe for perogies with The Morning Star

  • Jun. 29, 2014 6:00 p.m.

Editor’s note: Anna Yaremchuk kindly shares her pyrohy recipe with Morning Star readers.

Pyrohy (Perogies)

4 cups flour

1 tsp. salt

3 cups hot russet potatoes that have been put through a potato ricer

2 eggs, beaten

1/2 cup oil

8 potatoes

1 cup of cottage or cheddar cheese or sauerkraut (chopped)

Sift flour and salt in a bowl, add hot riced potatoes, blend well by hand. Add beaten eggs and oil, mix well and knead a bit. Divide dough into 2 or 4 round pieces on a large bread board; cover with bowls and let rest for 15-20 min.

Roll out on board or counter to 1/4-inch thickness. Cut round or square, do not use flour on counter.

Filling: Boil 8 potatoes, mash and let cool a bit. Cottage cheese or cheddar cheese or sauerkraut (chopped, drained and fried with salt and pepper) can be added, set aside.

Place a teaspoon of filling in the centre of each piece of dough. Fold over to cover filling and pinch the edges tightly together to seal.

Drop 15-20 pyrohy into boiling salted water, stir gently with a wooden spoon to prevent them from sticking. Boil steady until well-puffed, for 5-7 minutes. Remove them with a slotted spoon into a colander. Pour 1/2 cup of cold water over them to prevent them from sticking to one another.

Place in a deep dish, add melted butter and toss gently. Serve with sour cream. Serving them with fried bacon pieces and onion is also good.