• J. Kolk

Perogi Day

Updated: Dec 21, 2021

Last weekend my friend Alison (from Alison Kent Home Kitchen) and I decided to have a Perogi making marathon! I showed up to her home in Vancouver ready to work in her beautifully renovated (and custom designed) kitchen! We shopped at the local grocer, picked herbs from her garden and got straight to work.

When we get going in the kitchen, it's like a couple kids in a candy store. Or maybe we're closer to a few elves in Santa's workshop. We did end up with more then 230 perogies after all!

But all that work is totally worth it. We made a wonderful dinner with both our families, and stuffed both our freezers with perogies. They will be great for easy, delicious meals.

We ended up making three different fillings. A bacon caramelized onion & smoked paprika, a aged cheddar, garlic confit (homemade by Alison of course) & mushroom and a dill sauerkraut(also homemade!). They were all delicious, but from our families, bacon was the crowd favorite.

We did not use or make a recipe for the fillings, but the basic ratio will be 1-2 kg potatoes to 500g- 800g total additions.

Here is the perogi dough recipe we liked the best. We tried and tested and tweaked until we got this one. If you have it, we recommend a pasta roller for the actual making of the perogies. When you're making hundreds, its a huge time saver!

Perogi Dough

makes approx 6 dozen

1 kg flour

large pinch salt

3 eggs

1 cup warm water

1/2- 1 cup melted butter

Sift flour into a bowl of a counter top mixer. Add 3 eggs in the center of the flour. Mix slowly with paddle attachment. As its mixing, slowly pour in water and butter. Mix / knead 5 mins in mixer. Add flour/more butter as needed as it is kneading. The mixture will be very thick and almost gluey, but texture will soften with resting. Do not overmix.

Rest 30-60 mins. Roll out with a dusting of flour. We used a pasta roller and thinned it to the #5 setting on the roller, then used a round cookie cutter to get the shape, filled with potato filling, and sealed by hand.

Finished perogies take 3-4 minutes to cook in boiling water. Frozen ones will take closer to 5-6 minutes.

Some words from Alison about the day;

" I love ANY day spent lounging in the Kitchen, working with my hands, creating dishes and providing deliciousness for my family. What a pleasure to spend one such day with the lovely Jolene Kolk, of PANTRY Studios! With our shared passions for food & photos, the day flew by and didn’t feel like ‘work’ at all. Even as we created OVER 200 PIEROGI!

Back when I had 4 kids all at home, a few Ladies’ and I would spend a day making 10+ batches of 3-4 different recipes to share amongst our freezers. I loved having homemade food on hand on those days when I just didn’t feel like cooking anything. Since two have flown from the nest and one more spends all his evenings cooking in Restaurants, I haven’t been on the freezer binging as much. But I’d say with just 3 of the 6 of us home regularly, it’s almost needed more than ever - less people to cook for, leaves me less motivated to ALWAYS be in the Kitchen.

My eldest daughter brought back a Pierogy recipe from her European travels ages ago that I somehow still had on hand. I also went through a number of recipes online and narrowed it down to 3 definite ingredients, and 2 flexible ones. True Pierogi don’t use Eggs (or so I’ve read), and some recipes used only Egg Whites, but I was nervous about freezing without a little extra binding in the mix to avoid cracking the dough, so I incorporated 3. The other flexible ingredient was the fat. Some recipes called for Olive Oil, some for (melted) Butter. We tried 3 varieties of Butter/more Butter/Oil, and found the MORE BUTTER made the most workable and softest dough.

Needless to say, they ALL turned out DELICIOUS and I’m sure won’t last too long in the freezers haha. We enjoyed the two different fillings at dinner with our Hubbies & kids at the end of the night - with all the fixings, of course! - and couldn’t have been happier with the results.

Now the only real question is … What to batch-cook next?!!!"

I hope you enjoy this recipe and have fun create different fillings!

Be Kind & Eat Well!

- Jolene

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