Thank You! to Traca for recommending that perogies be cooked at a simmer.

[marilynfl]

I had posted my grandmother's recipe and complained about losing a percentage due to split dough while boiling.

Traca recommended a bare simmer, which I used this time. Perviously, I had also boiled until the perogies bobbed to the surface. This time I lifted them out at two minutes since we typically saute them afterward to get crispy.

76 made (took me all bloody day)...76 boiled without splitting a single one!

BRAVO, Traca!!! Thank you!

 

[traca]

YAY! Congrats Marilyn. A couple things:

1. You probably know they freeze very well. smileys/smile.gif

2. My friend taught me to make the dough in a food processor. So easy!

3. What type of filling did you use? My Polish friends do potato with feta cheese to mimic the tangy cheese they can't get here in the NW. I've grown quite addicted to that flavor.

4. For my Polish friend's wedding, I helped the Polish ladies make perogie for her wedding. Over the course of 3 weeks, we made 1,500 of those suckers! And of course, they were gone in 2 seconds. LOL! Working in the kitchen with these ladies, most from the old country speaking broken English, if any, was a real culinary highlight.