#perogy

Name: The day after a Canadian Family's (who's history originated from Ukraine or Hungary) Thanksgiving

• white bagel

• cabbage rolls

• perogies

• sasauge

• ham

Carbs on carbs on carbs! When October rolls around, it is time to get into comfort food mode, and these pierogi hit the spot. I hosted an intimate Oktoberfest gathering and I made these pint-sized pockets of deliciousness to enjoy alonside steins of beer!

I opted to use green onions in the filling rather than the traditional cooked white onions because I find the freshness of the green onion to be a welcome foild to the richness of the potato and cheese.

To make this recipe in the most efficient way, get the potatoes cooking first. Then, make the dough and allow it to rest. Next complete the potato filling. Finally, assemble the pierogi. From this stage, you can freeze or you can cook them. 

Pierogi Dough

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons vegetable oil

¼ teaspoon baking powder

1 cup warm water

1 egg, beaten

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.

In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.

Cover dough and let rest for 2 hours. To make perogies, set one piece of dough on the floured surface. With a floured rolling pin, roll dough until about 1/8" thick. Use a 3" round biscuit cutter to cut dough into rounds.

Put one of the rounds in the palm of your hand. Place a walnut-sized ball of the potato filling in the center of the dough round. Fold the dough over the filling and firmly press the edges together. Set pierogi on a large parchment paper-lined baking sheet. Fill remaining dough rounds as you did the first. Do not let perogies touch when setting them on the baking sheet.

To cook, bring a large, wide pot of lightly salted water to a boil. Preheat the oven to 200˚F. Boil perogies 8 or so at a time, stirring occasionally so they don’t stick, 4 to 5 minutes, until the dough is cooked and puffed slightly. Once the pierogi is cooked, remove from the water and place into a pan w/ butter which has been heated to medium heat. Cook until the pierogi are golden brown and crispy on both sides. Alternatively, serve straight from the boiled stage. Serve with sour cream.

Pierogi Filling

1 3/4 lb. russet (baking) potatoes, peeled and quartered

2 Tbsp. butter

4 green onions, thinly sliced

1 ½ cups/4.5 oz./(125g) cheddar cheese shredded

Sour cream, for serving

Place potatoes in a pot and cover with 2" cold water. Bring to a simmer and cook until very tender, about 18 to 20 minutes.

When cooked, drain potatoes well and then thoroughly mash until very smooth (you should have