Pirogies

Started by spacecanada, October 26, 2016, 09:14:05 PM

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spacecanada

As requested by Macabre, here is my family's recipe for perogy dough, which also happens to be the same recipe we use to make noodles for in soups and stuff. 

~240g/~2 cups unbleached flour
1 g/1 ml/¼ teaspoon salt
4 g/5 ml/1 teaspoon baking powder (for noodles only, not perogies!! - completely optional, however)
125 ml/½ cup soy milk (water will work too but soy milk is better, or whatever type of milk is safe)
~50 ml/~¼ cup water

In a large bowl, whisk together the flour, salt and baking powder (if using).
Add the soy milk and water and stir until a thick dough forms.  Knead the dough into a ball.
Let the dough rest for 20-30 minutes.
Roll out dough to desired thickness and cut into desired shapes.

My husband likes thicker dough and rolls it by hand.  I prefer to use a pasta roller and let it do the hard work; the thickness is more consistent that way too.

To make perogies:
Roll dough fairly thin.
Cut into squares about the size of the palm of your hand, or a little bigger.  (Or cut in circles)
Add about a teaspoon of filling (we use plain mashed sweet potato) to the centre of each piece of dough.
Fold the dough in half, pinching the edges to seal.  Brush on a little water if the dough is too dry to stick to itself.
Leave the pirogies out on a cooling rack for several hours until the dough is dry.  You may have to flip them once. 
Where we used to live, that was only a few hours, but where we live now it takes almost a day until they aren't sticky any more.
Transfer the perogies to a cookie sheet and freeze for 4 - 6 hours before placing them in a storage container - this prevents them from sticking to each other. 

Cook perogies in boiling water for 8-10 minutes (Approximately, I never actually cook them; my husband does and couldn't tell me how long they boil for.)

To make noodles:
Roll the dough to your desired thickness.  My husband likes really fat noodles but I like them thinner.  Cut them in desired shapes.  Cook them in bolding water until they float and puff up a little.  Again, I'm not really sure how long it takes, but 8-10 minutes should be enough.  You can always taste test them for doneness.
ANA peanuts, tree nuts, wheat, potato, sorghum

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