By Colleen Fisher Tully
When Lynn Crawford paid 90-year-old Mary Didur a visit to enjoy her homemade perogies, even Lynn couldn’t stuff and shape a perogie with much finesse. Luckily, Didur has shared her step-by-step method so we can all practise her time-honoured technique.
• 4½ cups (1.125 L) flour
• 1 cup (250 mL) milk, room temperature
• 1 cup (250 mL) boiling water
• ½ cup (125 mL) vegetable oil
• 1 tsp (5 mL) salt
• rolling pin
• chopping board
• small knife or pizza cutter
Editor’s note: Why aren’t these circles? Didur prefers squares. We trust her.
Spoon about 1 tbsp (15 mL) filling onto each square, as shown. The filling can be any sweet or savoury combination. Featured here is Didur’s potato-cheese filling.
Here’s the full recipe and story behind Didur’s perogies with potato-cheddar filling.