Tuesday, May 8, 2012

HUTTERITE COTTAGE CHEESE PEROGIES


Every so often I like to indulge in one of my favorite ethnic Hutterite
foods ... cottage cheese perogies or 'shooten krapfen' as they are
known in Hutterite German.
I'm guessing they are a relatively unknown item in the food world
unless they are made like this somewhere in Europe.
I know they are made by the hundreds in Hutterite communities
wherever they are.
To my knowledge, they are not available for sale anywhere so if I
want some, I have to make them.
Are these enjoyed only by Hutterites?  I knew a local glass
shop owner who raved about them.  He told me he planned his visits to a
certain colony on the days he knew they were on the menu.


I use a standard pasta dough that is a mixture of flour, salt,
egg, oil and water.


Stir together with a fork but the final mixing is done by hand.


Knead the dough until very smooth; cover with a bowl and
allow to rest for 15 minutes or more.


Meanwhile prepare the filling.  Hutterite perogies are made with
homemade dry cottage cheese curd.  That takes some time and
I found this brand of dry curd, available at the local Safeway grocery store,
to work very well.  To make the fine home style curd, briefly pulse in a
food processor.  Bread crumbs, salt and sauteed onion add to the flavor.
Cream and eggs bind the mixture and a bit of sugar
adds more flavor but that is optional.


Roll out half of the dough into a very thin rectangle, about 10 x 12 inches.
Cut into rectangles about 2 x 3 inches. Drop a ball of filling on each
rectangle using a small cookie scoop or heaping teaspoon.


If the dough has stuck to your work surface, gently lift with a
metal spatula.


Flattening the filling with a knife makes it easier to make the fold.


Fold the 2 -inch edges together and pinch edges together to seal.


Place on a parchment lined sheet and refrigerate until ready to boil.
I like the fact that these perogies have the maximum amount of
filling in the least amount of dough. 


The next step is to boil the perogies in lightly salted water
after which they are drained.  At this point they can be frozen.


The last step is to fry the perogies in oil until golden brown.


When I was a child, I remember perogies being served with
unsweetened whipped cream.  Today I love them just plain
but some people enjoy them with sour cream.
Perhaps this recipe will find it's way out of the Hutterite culture to
other tables.

HUTTERITE COTTAGE CHEESE PEROGIES

1½ cups all-purpose flour
½ tsp. salt
1 egg, beaten
1 tbsp. vegetable oil
1/3 cup warm water

In a mixing bowl, blend flour and salt.  Combine egg, oil and water; add to flour
and mix well.  Turn onto a lightly floured surface and knead until dough is
smooth, adding more flour if necessary.  Cover with a bowl, and
let 'rest' for 15 minutes or longer.

Cottage Cheese Filling

2 tbsp. butter or margarine
1/3 cup finely chopped onions
2½ cups dry cottage cheese curd
1 egg, beaten
1/3 cup soft bread crumbs
2 tbsp. cream
1 tbsp. sugar (optional)
½ tsp. salt

In a small skillet, fry onions in butter until opaque.
In a mixing bowl, combine onions and remaining ingredients.
(If curd is store bought and too coarse, pulse briefly in food processor)
Mix together until well blended.

Divide dough in half.  On a lightly floured surface, roll out dough into a
rectangle about 10 x 12 inches.  Cut into 16 rectangles about 2 x 3 inches.
Place a heaping teaspoonful or drop a ball using a small cookie scoop
in the center.  Fold 2- inch edges together and pinch edges together
tightly to seal. Place on a parchment lined sheet.

6 to 8 cups water
1 tsp. salt

In a large saucepan or Dutch oven, add water and salt; bring to a boil.
Drop perogies ito boiling water, 8 to 10 at a time.  Boil for 5 minutes
until perogies float to the top.  Remove from water with a slotted spoon
and place on rack to cool and dry.
Perogies may be frozen at this stage.
Place in single layer on baking sheet; freeze.
When frozen, place in freezer bags.  Thaw before deep-frying.

Oil for deep frying

Heat oil in saucepan and fry perogies a few at a time until a light
golden brown.  Serve hot with sausage, ham or beef stew.
Yield: approx. 30 perogies


2 comments:

  1. We still make those too. However, we never cook them before deep frying them. I don't care for them at all.

    ReplyDelete
  2. Linda, I thought surely you would support this recipe :)
    Not too worry .. my girls don't like them either.
    We used to make some too that were not boiled before deep frying, but then we had a different recipe for the dough.

    ReplyDelete