My birthday was just a couple of weeks ago and when Kerry asked what I wanted for dinner than night, I had my heart set on homemade perogies.
As a child this dish was a delicacy that only graced my taste buds on the annual family adventure to my grandparents’ house in Ohio. There was something about it that I just didn’t experience the entire rest of the year… and I think it may have been my first food that I ate in excess. My grandmother Annie could not fry them up fast enough to keep up with the pace I would guzzle them down.
There is a unique flavor to the filling of this perogi that you won’t find on the frozen food aisle… and certainly nothing I could experience in my parents kitchen. When I first asked my grandmother for this recipe she said to use farmers cheese… now that was a number of years ago and I wasn’t nearly as understanding of food as I am now, or the great places to purchase ingredients. As a back up plan she told me to pick up large curd cottage cheese. There is something to the flavor of the curds when they melt, wrapped in pasta and fry it up that is just unstoppable.
When making the individual perogi keep in mind they don’t have to be beautiful. They just have to taste amazing! Kerry and I tend to cook up some kielbasa & onions to go along with the perogi and also try to incorporate something green as well.