There are various ways to eat a perogy meal, depending on one's preference. First of all, a perogy is ready to be eaten once the dumpling comes out of its boiling water bath, and is quite tasty on its own with some cooked onions, olive oil or butter, and a little salt. Some people like to fry them up in a pan until they are slightly browned on each side - this gives a more crispy texture to the perogy. As a child, I personally would never eat a perogy without some sour cream on the side (yes, what a brat), but now I like to eat them with plain yogourt, or just as is.
The perogies that I will be making here at Gran Pacifica will be made with olive oil (instead of butter), and lightly cooked in a pan with some onions. Currently I am only making the potato and cheddar cheese variety, but in the near future I will vary the menu and add a potato, cheese and sausage (or bacon) option.
Perogies can easily be kept in the fridge for a few days and then heated up on the stove or in the microwave. They freeze well also. Just to note, I will only ever be serving fresh perogies, never ones that have been frozen.
Remind me to never again read your blog at dinner time.
ReplyDeleteSide note: I started this blog when I was living in an oceanside community (Gran Pacifica) in Nicaragua. I made perogies, and delivered them to each of my neighbours, most of whom were retired Americans. Except for the Canadian family, no one had ever heard of a perogy, nor eaten one! I did not receive any perogy orders, so my Nicaraguan perogy venture fizzled out soon after it began. I attribute this to perogy ignorance, and not to my perogy skills.
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