Recipes: Ingredients
Recipes: Ingredients
Recipes: Ingredients
The traditional (and indulgent) toppings of crispy crumbled bacon and sour cream really bring these
perogies to life.
Ingredients:
Savoury Perogy Dough
2 tbsp (30 mL) butter
1 onion, sliced
Filling:
1 lb (454 g) russet potatoes, peeled and cubed
2 tbsp (30 mL) butter
1/3 cup (75 mL) finely chopped onion
1/2 cup (125 mL) shredded cheddar cheese
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and
transfer to large bowl. Mash well.
In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes.
Add to potatoes. Stir in cheese, salt and pepper. Set aside.
Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured
surface to scant 1/4-inch (5 mm) thickness.
Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten
edge of half of the round with water; fold over filling and pinch edges together to seal.
Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling
scraps, to make 36 perogies.
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and
tender, about 5 minutes.
With slotted spoon, remove to colander to drain.
In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies;
cook until golden.
Servings: 36
Dough
2 cups all-purpose flour (500 ml)
teaspoon salt (2 ml)
2 large egg yolks
2 teaspoons vegetable oil (10 ml)
1/2 to 3/4 cup hot tap water (125 ml to 175 ml)
Potato Cheese Filling
2 medium potatoes, peeled, cut in chunks
2 teaspoons sour cream, plain yogurt or milk (10 ml)
1 cup grated cheese (250 ml)
salt and pepper, to taste
Assembly
1 pound sliced bacon, chopped in 1/2-inch pieces (454 g)
DIRECTIONS
Dough
1. Place flour on counter or wooden board. Sprinkle salt on top of flour. Make a well in
centre. Place egg yolks and oil in well. Using the tips of your fingers, stir in circular
motion, working from middle of flour mixture out and adding water with other hand, a
little at a time, as you go. You have added enough water when dough begins to hold
together and so just slightly sticky. Form into ball, scraping up and adding any bits that
stick to counter
2. Knead dough, adding a little more water if necessary, 20 to 25 times or until soft and
elastic. Wrap in plastic wrap. Chill at least 1 hour or overnight.
Potato Cheese Filling
1. Add potatoes to medium pot of boiling salted water. Cook until soft. Add sour cream,
yogurt or milk. Mash with potatoes masher or ricer. Stir in cheese. Season with salt and
pepper.
Assembly
1. To fill perogies, divide dough into 3 to 4 pieces. Using hands, shape into logs about 1inch in diameter. Slice each log into pieces 1-inch wide. Dust each piece lightly in flour.
Using hands, shape each piece into a round disc, then pull gently as you would pizza
dough to make the disk thinner. When dough is thin, place a rounded tsp. of filling in
centre. Using your fingers, gently pull dough over filling to form half-moon shape. Pinch
edges together carefully but tightly, crimpling as you go, to seal. Place on baking sheet
lined with parchment paper.
2. Fry bacon in non-stick pan over medium high heat until crisp. Drain on paper towels.
3. To cook the perogies, bring large saucepan of salted water to boil. Reduce heat so
water simmers and does not boil rapidly. Add perogies, one at a time, taking care not to
over crowd the pan. Cook uncovered, 5 minutes, stirring occasionally and gently with
wooden spoon to loosen from sides of saucepan. Drain.
4. Garnish with bacon and serve with sour cream on the side or top.
See more: Appetizer, Cheese, Lunch, European, Fall, Fry