Monday, 14 January 2013

Perogies - Vereniki with Cream gravy

This dough is easy to make and works well for me.

The Vereniki (Perogies

1 cup lukewarm water
2 egg whites
1 tablespoon oil
1/2 teaspoon salt

Beat together slightly the egg whites, oil, water and salt. Add enough flour to make a firm dough. Set aside to rest the dough for 15 minutes.

Prepare Filling:
500 grams dry cottage cheese. ( 454 g is a pound so this is just over 1 pound )
1 egg yolk
a pinch of salt
Mix cottage cheese with egg yolk and salt. Set aside

Roll the dough out thin using a bit of flour so the dough does not stick to counter. Cut in squares or circles. Fill with about a tablespoon of filling ( less if you have small squares or circles ). Bring up the corners of dough and seal pressing with fingers. Place perogies into boiled water. Add a little oil to boiling water to prevent sticking. Boil perogies for 5 minutes. Serve with cream gravy.

Cream gravy - Melt 2 tablespoons butter in pan on stove. Add 1 cup cream and 1/4 teaspoon salt. Place 2 tablespoons flour in 1/2 cup of whole milk. Stir to blend then add to the cream/butter mixture in pan. Cook to thicken. Serve with perogies.

Variation - Finely chop a fresh apple. Place 1 teaspoon packed brown sugar on perogie dough square and a bit of chopped apples. Seal perogie and boil for 7 minutes. Serve with cream gravy.
Finely chopped rhubarb is also delicious!

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