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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:
