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Saturday, 8 December 2012

Perogies (with potato & cottage cheese filling)


Recipe Title:  Perogies (with potato & cottage cheese filling) Click here togo to my YouTube video of this recipe

 

By: Miriam Borys (inspired by Mrs. Anna Borys)


Servings: 2

Ingredients:

Potato Filling ( can be made the day before stored in the cooler until needed)
2 cups cooked potatoes – riced or mashed
1 cup dry cup cottage cheese
¾ tsp. salt
½ tsp. dried dill ( or fresh if possible)
1 egg
½ onion – sautéed in oil and butter until transparent

Perogie Dough – for 9 perogies
¾ cup flour
½ cup sour cream

Garnish
1 onion – diced small
Green onion or chives
1/8 cup butter
1/8 cup olive oil

Procedure:
Potato Filling:
Boil or steam potatoes until cooked. Drain and while still hot, rice[1] potatoes until light and fluffy and no lumps.
In a large bowl add riced potatoes, egg, cooked onions, dill, dry curd cottage cheese and salt and pepper.
Mix well and set aside in cooler until ready to fill perogies.

Perogie dough:
In a bowl add ¾ cup flour and ½ cup of full fat sour cream. Stir well and turn out onto a floured board.
Continue to combine until the dough forms into a ball.
Knead the dough on a floured board until the dough becomes soft, approximately 1-2 minutes.

Making Perogies:
Roll out dough to a thickness of 1/8 of an inch.
Cut into rounds (yields 9 rounds).
With cold water wet the inside edge of ½ of the round.
Place a heaping teaspoon of filling into the middle of the round.
Gently fold the ends together so that the Perogie is in the shape of a half moon.
Set aside while a large pot of water comes to the boil.
In a large pot boil water.
One by one gently place each perogie in the boiling water. When the perogies float to the top set your timer and boil for 2 minutes.
Meanwhile, sauté ½ an onion in oil and butter until fully cooked.
When the perogies have boiled for 2 minutes remove them and immediately place them in the cooked onions in the frying pan.
Fry the perogies for a few minutes only.
Serve immediately with a dollop of sour cream.


Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com





[1] A ricer is a small kitchen tool that helps you ensure that the potatoes have no lumps. 

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