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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Dough3-1/ 2 cup flour 1 cup water, or as needed 3 large eggs Vegetable oil 2 tablespoons sour cream Salt & pepper
MethodIn a large bowl combine flour, eggs, sour cream, and 1/2 cup water. Beat in eggs one at a time. Gradually add remaining water until mixture comes together. Turn dough out on floured surface. Knead gently for 3-4 minutes. do not over work the dough. Gather into a ball, wrap in plastic wrap, and let rest about 20 minutes. While dough is resting, make the filling(s).
Dairy Filling – Potato, Cheese and Caramelized Onion 3 medium potatoes, peeled, cubed into medium dice. Keep covered in water. 1 large yam, or 3 small sweet potatoes, peeled, cubed into medium dice. Keep covered in water. 2 tablespoons butter or olive oil 1 large yellow onion, finely diced 3-4 cloves garlic, minced 2 cups grated cheese (i.e. sharp cheddar & Fontina or Provolone) 1cup milk or cream 1/4 cup green onion or chives, finely chopped Salt and pepper to taste
MethodGently boil potatoes in salted water until tender, about 25 minutes. While potatoes are boiling, sauté onions and garlic in butter or oil over low heat until caramelized, about 15 minutes. Drain potatoes, return to pot, mash well. Add cheeses and milk. Whip with hand mixer until smooth (no lumps please!) Season with salt and pepper Add chopped chive or green onions. Set aside to cool.
Roll dough on a floured surface, and cut into squares or circles. (I like to use a glass to form circles.) Place a tablespoon of filling in centre. Fold dough over filling and firmly pinch to seal. Place finished perogies on sheet pan. Do not overlap or they will stick together.
Cook the perogies in boiling salted water or fry them in oil, 2 minutes per side until golden. Serve with sour cream and applesauce, or sour cream and fried onions. Of course, a lot of people like them par-boiled and then pan-fried. In honour of Chanukah, I suggest deep-frying them. Giddy Up!!!!
Filling VariationsCottage Cheese, of course! Try adding fresh chopped dill and onion to make them savoury. Delish!
Prune – still serving it with sour cream. Awesome!
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Perogies
(aka Verenekes)
