Ukrainian perogie recipe
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Anna, with her traditional Ukrainian Perogi recipe. I can hardly remember a Christmas dinner without perogies. I want to say it happened once and so many family members complained that it never happened again. Perogies are a versatile food, great for both holiday dinners and midweek meals alike. They’re also super frugal, costing mere pennies a piece when made from scratch.
They make a fantastic main course as well as a perfect side dish. They stick to your ribs despite having no meat, and they’re pleasing to just about everyone’s tastebuds. I’ve literally never met anybody who doesn’t like them. The History of the Humble Perogy Perogies originated in Eastern Europe out of necessity. They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. Nevertheless, they were a frugal way to fill hungry bellies with a few simple ingredients and helped stave off hunger during frigid and barren Eastern European winters. Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations.
Food is one of those things that connects us to our past and to our ancestors and to the ways of life of long ago. Although I’m fourth generation Canadian, the perogies I make and feed my family have changed very little from those my great-great-grandmother fed to hers. A Frugal and Filling Addition to Your Family Table Many people are familiar with perogies, but unfortunately they don’t know much more than the fact that you can buy them pre-made from the store. And yet, these are one of the easiest things to make at home! They do tend to be a little time-consuming as you typically roll out enough dough at one time to make anywhere from 50 to 150 perogies at once. But the process is straightforward and a few simple ingredients go a very long way, making this an easy pierogi recipe.
With these ingredients you can make a batch of about 150-200 pierogis, depending on how large you’re cutting them. Store-bought perogies also contain added, unwanted ingredients like the food additive soy lecithin that you won’t find in this homemade version. 00 for the whole batch if you omit the cheese. For a batch of 150, this works out to just over 0.
