sharder8
May 10th, 2006, 1:21 AM
Wareneki (Perogies)
The pronounciation for this is "Varenetche". There are many different fillings that you can use for these perogies. My husband grew up with them filled with Cottage Cheese as did most of my friends. I personally don't like cottage cheese, so I like mine filled with something else. My husband also likes just the empty pockets with strawberries on top. He's also used to them just being boiled, not fried, though over the years, he's started to really like them fried with onions.
My personal favorite is with them filled with any potatoe combination, boiled, then fried with butter and that great Mennonite Cream Gravy over top!
Ingredients
1C milk
2 eggs
2 3/4 flour
1 tsp salt
1. Sift flour and salt into mixing bowl, add eggs and milk. Mix until a medium soft dough is formed.
2. Roll out very thin and cut out into 4 inch circles or squares.
3. Add filling, about 1 rounded teaspoon. Moisten edges, fold over and pinch closed. Make sure that the edges are pinched tightly together so filling doesn't escape during boiling.
4. Boil in rapidly boiling water for about 5 minutes.
5. Once boiled fry in a hot skillet with butter and onions until a nice golden brown. (optional)
6. Serve with cream gravy or sour cream.
Fillings
- Cottage Cheese - to one pound of cottage cheese, add 3 egg yolks and 1/2 tsp of salt (or to taste).
- Mashed potatoes with bacon, cheese or onions. Make mashed potatoes according to the amount of perogies you've made. Add cheese (I melt mine a little), cooked bacon or thinly diced onions.
- Berries. If the berries are very runny, add some flour to thicken the juice.
- Anything that you want to experiment with!
On to the Cream Gravy
This is a very rich and tasty gravy. It can be made in a pinch and it is so easy to make
variations of this gravy so that it can be used with any meal. Like any gravy, this one certainly isn't for those on fat and cholesterol reducing diets.
Ingredients
2 - 3 TBSP butter OR Left over drippings
from cooked meat
1 C heavy cream (I use whipping cream)
Flour for thickening
1 medium onion, sliced and stir fried. (optional)
1. Brown butter or drippings in a skillet.
2. Add the cream and bring to a boil.
3. Add flour, a little at a time, constantly stirring until the gravy is thickened to your preference. 4. Add the onions, or if you prefer a stronger onion flavour, cook the onions in browning butter at step 1.
5. Serve over Wareniki, Kielke, farmer sausage or meat of your choice.
The pronounciation for this is "Varenetche". There are many different fillings that you can use for these perogies. My husband grew up with them filled with Cottage Cheese as did most of my friends. I personally don't like cottage cheese, so I like mine filled with something else. My husband also likes just the empty pockets with strawberries on top. He's also used to them just being boiled, not fried, though over the years, he's started to really like them fried with onions.
My personal favorite is with them filled with any potatoe combination, boiled, then fried with butter and that great Mennonite Cream Gravy over top!
Ingredients
1C milk
2 eggs
2 3/4 flour
1 tsp salt
1. Sift flour and salt into mixing bowl, add eggs and milk. Mix until a medium soft dough is formed.
2. Roll out very thin and cut out into 4 inch circles or squares.
3. Add filling, about 1 rounded teaspoon. Moisten edges, fold over and pinch closed. Make sure that the edges are pinched tightly together so filling doesn't escape during boiling.
4. Boil in rapidly boiling water for about 5 minutes.
5. Once boiled fry in a hot skillet with butter and onions until a nice golden brown. (optional)
6. Serve with cream gravy or sour cream.
Fillings
- Cottage Cheese - to one pound of cottage cheese, add 3 egg yolks and 1/2 tsp of salt (or to taste).
- Mashed potatoes with bacon, cheese or onions. Make mashed potatoes according to the amount of perogies you've made. Add cheese (I melt mine a little), cooked bacon or thinly diced onions.
- Berries. If the berries are very runny, add some flour to thicken the juice.
- Anything that you want to experiment with!
On to the Cream Gravy
This is a very rich and tasty gravy. It can be made in a pinch and it is so easy to make
variations of this gravy so that it can be used with any meal. Like any gravy, this one certainly isn't for those on fat and cholesterol reducing diets.
Ingredients
2 - 3 TBSP butter OR Left over drippings
from cooked meat
1 C heavy cream (I use whipping cream)
Flour for thickening
1 medium onion, sliced and stir fried. (optional)
1. Brown butter or drippings in a skillet.
2. Add the cream and bring to a boil.
3. Add flour, a little at a time, constantly stirring until the gravy is thickened to your preference. 4. Add the onions, or if you prefer a stronger onion flavour, cook the onions in browning butter at step 1.
5. Serve over Wareniki, Kielke, farmer sausage or meat of your choice.