Michelle's Cheddar Perogies

NEW! ORDER DIRECTLY FROM THE GATHERING PLACE CO-OP...

https://thegatheringplacecoop.ca/product/chedder-perogies/

Follow this link to place your order for lasagna, perogies and beef. 

NOTE THAT THESE ORDERS CAN NO LONGER BE RECEIVED THROUGH MEADOW CREEK FARMS SITE. THIS ITEM FOR REFERENCE ONLY. THANK YOU!

 

The best type of perogies you can buy. You will become an honourary Ukrainian when you eat them. Handmade by Mandy's sister, Michelle. Please allow 2 weeks to fill your order. Cheddar option. 

Perogy Preparation: Please note that this is a guide.  It takes a bit of practice.  I hope you have fun and enjoy!

I use a dutch oven pot to boil perogies (1 bag – 24 perogies). Use a large pot if you do not have a dutch oven.  Fill it about ¾ full of water.  I counted 16 cups when I did a practice run.  Put 2 tbsp oil and 1 tsp salt in the water and bring it to a boil. When the water is boiling, gently put the perogies in the water.  Turn the heat down slightly.  Stir gently, every 30 seconds or so.  The goal is that the perogies do not stick to the pot or together.  A reminder to stir gently. In about 4 minutes the perogies will begin to float to the top of the water. Continue to stir gently and cook in the boiling water for another 3 to 4 minutes after they float to the top.  Remove from the water via slotted spoon.

POST-BOIL:  The perogies will stick together after being boiled. It is important to have some butter available.  In my clan, we sauté onions and butter before boiling the perogies. After boiling, we put the perogies in a roaster with the onion and butter and shake gently. If it is going to be some time before serving, the perogies will need to be shaken gently at 10 min intervals to prevent sticking.  Another option is to fry the perogies in butter after boiling. 

 

 

Michelle's Cheddar Perogies
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