Regina Perogies
Regina Perogies
412kcal
Ingredients
Dough
- 2 cups all-purpose flour sifted
- 1/2 teaspoon salt for the dough
- 1/2 cup warm water
- 2 tablespoons vegetable oil
Filling
- 3 medium potatoes peeled and diced
- 1 cup cheddar cheese grated
- 1/4 cup onion finely chopped; for the filling
- salt to taste, for the filling and cooking water
- freshly ground black pepper to taste
Toppings
- 1/2 cup butter for serving
- 1/2 cup onion finely chopped; for topping
- sour cream for serving
Method
- Make the dough: In a large bowl, combine the flour and salt. Add the warm water and vegetable oil. Mix until a shaggy dough forms, then bring it together with your hands.
- Knead and rest: Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Wrap tightly in plastic wrap and let rest for 30 minutes.
- Cook the potatoes: While the dough rests, place the diced potatoes in a pot of salted water. Bring to a boil and cook until completely tender. Drain well and mash until smooth.
- Make the filling: Add the grated cheddar cheese and ¼ cup finely chopped onion to the warm mashed potatoes. Season with salt and freshly ground black pepper and mix well. Allow the filling to cool enough to handle.
- Roll and cut the dough: On a lightly floured surface, roll the rested dough to approximately ⅛ inch thick. Cut into rounds using a round cookie cutter or drinking glass.
- Fill the perogies: Place a spoonful of filling in the centre of each round. Fold the dough over to form a half-moon and firmly pinch the edges closed. If the dough doesn't seal easily, lightly moisten the edge with water.
- Boil: Bring a large pot of generously salted water to a boil. Cook the perogies in batches, stirring gently after adding them to prevent sticking. Cook for about 3–5 minutes after they float, or until the dough is tender. Remove with a slotted spoon and drain.
- Prepare the onions: Melt the butter in a skillet over medium-low heat. Add the remaining ½ cup chopped onion and cook slowly until very soft, but not golden
- Serve: Toss the cooked perogies with some of the buttery onions and serve hot with additional onions and sour cream.
Nutrition
Calories412kcalCarbohydrates34gProtein9gFat27gSaturated Fat14gPolyunsaturated Fat4gMonounsaturated Fat6gTrans Fat1gCholesterol60mgSodium440mgPotassium93mgFiber1gSugar1gVitamin A662IUVitamin C1mgCalcium149mgIron2mg
Notes
Keep the dough covered while working so it does not dry out. Avoid overfilling the perogies, as this makes them difficult to seal and more likely to open while boiling. Cooked perogies may also be pan-fried in butter after boiling for a crisp, golden exterior.
Private Notes
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