Growing up, my grandma has always been one of the people I've looked up to the most. She has always been such a beautiful, inspiring person and not to mention, the best cook in the world. If you wanted a memorable meal, or a meal at all times of the day, my grandma was there in the kitchen making everything from scratch using her hand-written recipe books that she had compiled herself over the years.
The smell of my grandma's kitchen and her smile are forever etched in my memory. My grandma has had dementia for a few years now, but her smile is still as warm and comforting as ever.
This Christmas, I requested that my dad find all of my grandma's old recipe books for me; this was the best Christmas present I could have ever asked for. One of my favourite recipes was my grandma's sauerkraut and bacon perogies, so as I had an amazing, nostalgic evening following every last detail on my grandma's barely legible recipe card.
- Potatoes
- Sauerkraut
- Bacon
- Flour
- Water
- 1 Egg
- Oil
Recipe:
-
Boil potatoes in order to use the potato water.
-
Second - Prepare the dough by using 5 & 3/4 cups of flour, 2 cups of potato water, 1 tbsp of oil and 1 egg.
-
Knead the dough and then turn a bowl over the mixture and let the dough sit for five minutes. Then knead the dough again until it is ready to roll out.
-
While you're preparing the dough, in order to prepare the "filling", in a large saucepan fry a jar of sauerkraut and a lb of bacon together to enhance cohesive flavour.
- Once the dough and filling have been prepared, roll out the dough as flat as possible.
- I used my grandma's old perogie cutter, but it might be just as easy to fold the perogies into shape by hand.
- Once you've figured out how to create the best shaped piece of dough for the perogies, place a a tbsp of filling on the dough and seal them closed with the cutter or by hand. Complete until out of dough and filling.
- For better quality, I would recommend you freeze your perogies into shape and then boil and/or fry them to taste.
Note: my grandma also recommended that you can use the boiled potatoes to create a second flavour of perogies; mashed potato and cottage cheese.
This recipe post is dedicated to my grandma, Lorraine Pulvermacher.
- Boil potatoes in order to use the potato water.
- Second - Prepare the dough by using 5 & 3/4 cups of flour, 2 cups of potato water, 1 tbsp of oil and 1 egg.
- Knead the dough and then turn a bowl over the mixture and let the dough sit for five minutes. Then knead the dough again until it is ready to roll out.
- While you're preparing the dough, in order to prepare the "filling", in a large saucepan fry a jar of sauerkraut and a lb of bacon together to enhance cohesive flavour.
- Once the dough and filling have been prepared, roll out the dough as flat as possible.
- I used my grandma's old perogie cutter, but it might be just as easy to fold the perogies into shape by hand.
No comments:
Post a Comment