PT60M Serves 4 - 6 1 pint of small curd cottage cheese 5 Tbsp. sugar 1/2 Tsp. grated lemon zest 1 egg yolk 1 to 2 Tbsp. flour 4 Tbsp. butter 1/2 cup fine bread crumbs, browned in 2 Tbsp. butter

Hungarian Perogies (Derelye)

Grandma’s recipe that your family will love. These little Hungarian perogies called derelye, translate roly-poly in Hungarian. They bring a level of comfort and satisfaction when you desire a sweet or savory treat.  Hungarian derelye are traditionally topped with melted butter and toasted breadcrumbs. They can be shaped like a ravioli or like traditional perogies. Make them savory or sweet, they are special either way.

 

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derelye

Dough:

4-5 medium potatoes (900 grams)  boiled potatoes, smashed

3 cup AP-flour (400 grams)

1 egg, medium

1 teaspoon salt

1 tablespoon sugar (optional for sweet version)

Sweet:

1 pint of small curd cottage cheese

5 Tbsp. sugar

1/2 Tsp. grated lemon zest

1 egg yolk

1 to 2 Tbsp. flour

Breadcrumbs:

4 Tbsp. butter

1/2 cup fine bread crumbs, browned in 2 Tbsp. butter

Savory:

1 pint of small curd cottage cheese

1 small garlic clove finely chopped

1/2 bunch of fresh parsley chopped finely

1 egg yolk

1 to 2 Tbsp. flour

Pinch of nutmeg

Salt and pepper

Savory:

1/2 of a cabbage head, shredded

6 slices bacon, minced

1/2 onion, diced

1 garlic clove, minced

Salt and pepper

Dough:

Cook the potato until soft and easily pierced with a knife. Place cooked potato in a bowl, peel and smash until smooth or use a potato ricer for a perfect mash.  Add the flour, egg, salt, and sugar (optional). Mix until it is combined, then knead lightly into a smooth dough.

Toasted bread crumbs:

Toast the bread crumbs in the 2 tablespoons butter until lightly browned. Set aside.

Fillings:

For the sweet and savory cottage cheese, simple mix everything together. If you plan to make the cabbage and bacon you will need to fry the bacon in a pan until crisp and then add the garlic, onions, and cabbage, cook until wilted and soft. Cool before filling the derelye.

Rolling out the Derelye:

Roll the dough into a thin sheet. Cut circles or cut into ravioli shapes. Wet one edge of the cutout with water and fold over itself. Press with fingers or use a fork for a decoration.

Cook in boiling salted water about 8 minutes. Rinse and drain with hot water. Melt 2 Tbsp. butter and pour over the derelye, sprinkle the toasted breadcrumbs and powdered sugar on top.

If you are making the savory derelye you may use the butter and breadcrumbs, however omit the powdered sugar.

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