This morning was one of those strangely productive days. The stars align. Lady luck is singing your tune. Your baby is pleased to sit in a swing, or nap, or babble incoherently at the dog.
Yes, my friends. I HAD THAT DAY.
By 9:30am my dinner was slow cooking its way to awesome. Feeling rather smug, I decided to Tweet about it. I had finished supper prep, had a sleeping baby and kept thinking, “Jeeebus, homemade perogies would be really tasty with those cabbage rolls.” I was flirting with the idea of checking out a recipe online. Knowing full well I had a stocked pantry. So I tweeted, “I have everything. Dare I try and make perogies.” To which one of my friends Erin says, “I double dog dare you. Which means you HAVE to. And take a picture and send to [it] to me.”
Cabbage rolls were pushing it. Perogies? Well, that was tempting fate. Never one to back down from a challenge. I made perogies, and dammit. They were delicious.
Here’s your food porn Erin – and seriously, if you’re ever in Alberta? I will recreate this dinner and we can have deep fried pickles for dessert. Kay?
Perogy dough in the round!
White cheddar and potato filling.
Dough rounds and blobs of potato - don't I make it sound sexy?
My rolling pin - now that IS sexy.
The finished product - prior to being frozen and cooked.
After that? You’ll either want to make them yourself (which I recommend) or you will want to come to my house for supper (which I also recommend). Here’s the details, kids:
For the dough:
4 1/2 cups flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
1 egg yolk
2 tablespoons vegetable oil
For the filling:
8 baking potatoes, peeled and cubed*
1 cup shredded cheddar cheese (I used an aged white cheddar)
onion powder, to taste
salt and pepper, to taste
1. Mix your flour and your salt in a good sized bowl. Mix your sour cream, butter, eggs and oil in a smaller bowl (I used the half empty sour cream container!). Add your wet ingredients to your dry ingredients, mix well. If your dough is too dry, add a splash of milk until you have a nice moist and slightly sticky dough. Cover with a towel for about 10-15 minutes (or until your filling is done).
2. Boil and mash your potatoes. Add the cheese while your potato filling is still hot. Season to taste. I used onion powder, salt and pepper. You could use bacon pieces, diced onion and/or garlic. The choices are endless.
3. On a lightly floured surface, roll out half of your dough (cover the other half in the bowl). Use a cookie cutter or medium sized glass to cut out rounds of dough. Working quickly so your dough doesn’t dry out – drop teaspoon (or smaller) sized bites of potato filling in the center of each round. Wet the edges of one half of the round. Fold your round in half and press together. Seal them good, otherwise your potato goodness will leak out when you boil them!
4. Freeze your perogies in single layers BEFORE you put them in a ziplock (assuming you aren’t going to eat all 60 perogies in one go). I left mine for a few hours, but I’m sure they’d be good to go into a ziplock in about 40 minutes to an hour. If you’re going to use them right away, you still need to freeze them for about an hour so they don’t explode and/or become soggy in the boiling water.
5. To cook: drop them in boiling water. When they are cooked through they will float. Magic! It takes between 8-10 minutes. You can eat them now or you can pop them in a pan for a good golden fry. Whichever you decide, make sure you eat them topped with bacon, onions and sour cream.
*use small/medium sized potatoes or you will be eating a lot of leftover filling – not necessarily a bad thing.