If there was one food that I could eat all day, it would definitely be potatoes. You can do anything with those things! Bake them, fry them, put them in perogies...
And don't get me started on perogies. They are one of my favorite things to eat. And since I have never made them...
The boiled version
Almost every time I would go to a holiday dinner with my boyfriend's family, his grandmother would make potato and cheese perogies, or, as they call it, pedaheh.
And she doesn't just make a batch. She makes at least 3 big bowls full. And boy are they good! Not only does she make this, she makes AT LEAST 4 pies, and the whole rest of the dinner. Honestly, I was tired after making one batch of these super easy perogies.
Maybe one day I can make make it to that expert level of cooking. One day...
The fried version
So while I was talking about my love for perogies with one of my friends, she asked me if I've ever tried blueberry perogies. I give her a blank stare. What, on God's green earth are blueberry perogies? This made me think of a turtle swimming in maple syrup. Just wrong.
But she's Polish, and she said it's a favorite in her family. Actually her favorite ways to eat perogies. Since I'm up for anything, I decided that I'll try making it. And I think that I've found a new favorite dessert.
Scoop some ice cream on it. Perfect.
-3 cups fresh blueberries
-1/3 cup sugar
-3 cups all-purpose flour
-1 cup water
-1 large egg
-2 teaspoons vegetable oil
-1 teaspoon salt
1. Mix the blueberries and sugar in a medium bowl. Set aside.
2. Put flour in a medium bowl, and make a well in the centre. Add the water, egg, vegetable oil and salt in the well. Whisk the middle, slowly incorporating the flour until a soft dough forms.
3. On a lightly floured surface, knead the dough until smooth and elastic.
4. Roll out the dough using a rolling pin until the dough is around 1/8 inch thick. Use a large mug to cut circles into the dough. Place a teaspoon of the blueberries in the centre of the dough and fold over, pinching the edges to seal completely.
The boiled version: Bring a large saucepan of water to a boil. Sprinkle with salt. When the water is boiling, add the perpgies a few at a time. Once the perogies pop up to the surface and stay there, remove and transfer to a plate.
The fried version: Heat 1 tablespoon of oil on a skillet on medium heat. When the oil is hot, add the perogies without overcrowding the skillet, and let brown on both sides.
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Raspberry Almond Cake
Eggless Lemon Cranberry Scone