Does anybody remember ribbon perogies?
It was a family favorite at my home growing up. I seemed that whenever Mom had left-over potatoes she would make this special treat as an accompaniment to pork chops. I had actually forgotten about it until a customer came into the restaurant and asked if I make ribbon pyrohy (the "proper" Ukrainian word for perogies).
Wow, his question sure brought back a lot of memories! I remember coming home from school and there was Mom, rolling dough that she would cut into wide ribbons instead of the usual squares or rounds for perogies.
Then she would cut the ribbons diagonally, and drop them into salted water. When they floated to the top, she scooped them out, drained them and topped them with fried onions and bacon. I thought I died and went to heaven. Forget the pork chops!
For you, I have a time saving adaptation for busy families that love perogies. No fillings to prepare or pinching required with this quick and easy recipe!
For Ribbon Pyrohy (Perogies) you will need:
3 cups mashed potatoes
3-4 cups flour
1 Tbsp flour
1/2 cup oil
1/2 cup of water.
In a large bowl, blend the mashed potatoes, salt and flour thoroughly. Make a well in the centre and add the liquids. Mix with a fork until smooth. Add a little more flour if dough is too sticky, now go slowly as adding too much will toughen the dough. Knead on a floured board until dough is soft. Add flour if necessary. Roll out to one half inch thickness.
Cut into strips one half inch wide and three inches long. Drop strips into salted boiling water (about ten cups of water and two tablespoons salt) Cook uncovered until the ribbons float to the top, about five to six minutes.
Drain thoroughly in a colander. Toss with your favourite sauce (cream sauce would be great!) or fried onions and bacon. This recipe makes about five dozen.