Pierogies are Ukrainian dumplings also know as perogi, perogy, piroghi, pirogi or pyrohy. My baba gave me her recipe a few years ago, and I've been meaning to make them ever since; I've helped her make them before, but I never made them on my own. Until now. On Friday, Lydia, Robyn, Ananda and Michael joined me in fulfilling one of my original tentative plans.
First we bought groceries and made THREE different fillings (two too many):
2) sweet potato/mushroom/onion/swiss
3) yam/leek/smoked gouda
Then we made TWO different kinds of dough (my baba's dough and another kind from a Rebar recipe). They were both pretty much the same. We also drank some wine because making pierogies takes a long time, and rolling the dough is hard work.
Our pieogies were too doughy (i.e. too thick) at first, but we got better at streching out the dough as we went. Baba says we'll be able to make them with our eyes closed soon enough.
We have a small kitchen, so it was a very cozy affair.
Robyn boiled all of the pierogies. She's committed!
This is the sweet potato filling. The filling was good on its own, but didn't make for a tasty pierogi - the potato/basil pierogi was the most popular.
We all ate too many pierogies and felt sick by the time the night was over. Even so, it was a success. Thanks for the inspiration Baba! We froze some of the best pierogies for your approval at Christmas.