It’s, sometimes, hard to find a good perogie. You want the right texture, taste, density, etc. To those who buy the frozen box option in the store, stop. Please…just stop. Typically, we purchase ours from the Ukrainian American Youth Association. It’s first come – first served – cash in hand. Well… we didn’t make it in time.
We ventured to Dionne’s Meats Parma (www.dionnesmeats.com) as a plan B for dinner. I perused the case, attempting to make a fairly quick decision as to what to cook for Sunday supper (Ya’ll will find, I don’t eat a lot of meat. I typically have to have a taste for steak or seafood to make a purchase). I glanced to the seafood cooler.. “no…hmm maybe duck with blackberry bbq?”. Then lo and behold, PEROGIES. What’s even better? They’re made in-house. She makes a variety; so I grabbed a variety. Potato and cheddar. Buffalo chicken. She said she may be making corned beef and smoked swiss for St Patrick’s (I swear my eyes lit up like Christmas morning).
I knew my son wouldn’t eat the buffalo chicken, as he is 7 and can still be sensitive to heat. I decided to make the potato and cheddar. Not a bad decision, seeing as he ate 3 perogies!
Recipe – PEROGIES
- 2 tabs butter
- small yellow onion sliced
- one dozen perogies
- salt and pepper to taste
- sour cream
Melt butter in skillet over medium heat. Add sliced onions and toss in melted butter. Let onions cook down about half way then add perogies. Season with salt and pepper. Cook perogies about 15 minutes (may be longer if perogies are frozen) or until lightly seared. Serve with sour cream.