Every year we get together at my Parents house and set up an assembly line for the creation of one stinkload of Perogies.
Perogies are, as Wikipedia puts it:
So without further ado, here's a look at what goes into making some 1,200 odd Perogies in a day.
First off, creation of the dough and fillings. The dough (Once mixed) is best left to sit overnight. I'm not sure of the details why, but we've always done it that way and heck...they just taste better.
THen, of course, there's the Cheese, Potatoes, Bacon and Onion...all to be chopped, fried and diced into the Mashed potato mixture
and the resulting 10lbs + of filling
All of this is done the night before the big day, as it gives the ingredients a chance to settle in with each other and create a smoother, more "blended" flavour.
The next day is when all the family members come over and pitch in.
First off, there's the dough-cutting station where large lumps of cool dough are rolled out, cut into circles and placed on floured trays (so they don't stick)
THEN, there's the filling station, where the big vats of filling get scooped out into cookie-dough drop sizes and placed on trays before being sent to the assembly table.
This is the assembly table. The first few perogies created are always rather deformed, but as everyone gets some practice in and continues to improve they begin to not only get smaller but more tightly packed as well.
...more pictures and steps to follow...
Uh oh, Having trouble with the posts being merged and there being too many images. Any way around this?
Perogies are, as Wikipedia puts it:
So without further ado, here's a look at what goes into making some 1,200 odd Perogies in a day.
First off, creation of the dough and fillings. The dough (Once mixed) is best left to sit overnight. I'm not sure of the details why, but we've always done it that way and heck...they just taste better.
THen, of course, there's the Cheese, Potatoes, Bacon and Onion...all to be chopped, fried and diced into the Mashed potato mixture
and the resulting 10lbs + of filling
All of this is done the night before the big day, as it gives the ingredients a chance to settle in with each other and create a smoother, more "blended" flavour.
The next day is when all the family members come over and pitch in.
First off, there's the dough-cutting station where large lumps of cool dough are rolled out, cut into circles and placed on floured trays (so they don't stick)
THEN, there's the filling station, where the big vats of filling get scooped out into cookie-dough drop sizes and placed on trays before being sent to the assembly table.
This is the assembly table. The first few perogies created are always rather deformed, but as everyone gets some practice in and continues to improve they begin to not only get smaller but more tightly packed as well.
...more pictures and steps to follow...
Uh oh, Having trouble with the posts being merged and there being too many images. Any way around this?
