Recipe of the Week: Potato and Cheddar Perogies
Ingredients
Dough:
6 cups all-purpose flour
2 tsp salt
4 tbsp butter, melted
1-2 cups warm water (you may not need it all)
2 large eggs, beaten
Filling:
3 lbs potatoes
2 cups grated cheddar cheese
4 tbsp butter, softened
Salt and pepper, to taste
Lemon Dill Sour Cream
1 cup sour cream
3 tbsp chopped dill
Zest of one lemon
Salt and pepper to taste
Preparation
Mix dough. Whisk flour and salt in a large mixing bowl. Make a well in centre of bowl, then add melted butter, one cup water and beaten eggs. Mix to combine into a shaggy dough, adding more water a few tablespoons at a time if it feels dry. Scrape dough onto a floured work surface and knead for at least five minutes until the dough becomes smooth and elastic. It should not be sticky. Shape into ball, wrap in cling wrap and let rest at room temperature for an hour.
While dough is resting, make filling. Peel and dice potatoes, place them in large pot and add cold water to cover potatoes. Bring to boil over medium heat and simmer until potatoes are very soft, around 15 minutes. Once potatoes are cooked, transfer to a large bowl and mash well. Add cheese and butter and mix well until fully combined. Season with salt and pepper. Spread mixture onto a baking sheet and set aside until mixture has cooled completely.
Next, make Lemon Dill Sour Cream. Mix sour cream, dill and lemon zest in small bowl and season with salt and pepper. Stir to combine, then cover and place in fridge until you’re ready to eat.
To make perogies, cut dough in half and make two balls. Roll out first ball to one-eighth-inch thickness. Cut circles with three-inch round cutter or similar-sized cup.
Place two teaspoons of cooled filling into centre of the dough round and fold over to enclose filling, press to seal with a perogy press, a fork or fingers. Line a sheet pan with parchment and place perogies on tray until all are wrapped.
Next, boil perogies. Bring large pot of well-salted water to boil and drop in 10-12 perogies at a time, cooking them for two to three minutes until they float. Remove perogies from water and place on baking tray to cool. Repeat with remaining perogies. To finish, heat large skillet over medium heat, add a few tablespoons of butter and melt. Transfer perogies to hot skillet, adding more butter if needed, and cook until both sides of perogies are browned, from three to five minutes.
Serve warm with caramelized onions and the Lemon Dill Sour Cream.
Preparation time: one hour; total time: two hours, 35 minutes.
Makes 16 servings, 372 calories each.
- Canadian Food Focus