Mar 22 2012
Pergoies have a very special place in my heart. I mean, perogies that I have slaved over, folded each lovingly and individually, and cut out myself. These were the very, very first thing that I started cooking myself, when I decided I might get a little bit serious about cooking. I had made my mom’s chili and lasagna before; but this was the first one that I tracked down a recipe and started to make, painstakingly, all by myself. Let me tell you, perogies are not an easy one to start with, especially when you don’t have a pasta machine to roll out that paper-thin dough for you – something that I didn’t when I had just begun my perogie-making journey.
Now I do and let me tell you, it really does make a huge difference. I used to spend hours just rolling out dough alone, and it would still never be as thin as I wanted. With my handy-dandy machine though, it takes just a few minutes and I’m on to filling them up – one of the best and most fun parts about making perogies! The very best part of course is eating them though, and with a machine you get to do that so much faster!
I’ve always thought these perogies were terrific, but I’ve always also known that I’m biased about that because well, pergoies do have a very special place in my heart. But, my old friend who had a German grandmother who was famous for her perogies, once told me that mine were better than hers. And I’ve always sort of thought that said enough about them.