Cheddar & Potato Perogies
1
- Prep Time1 hr 30 mins
- Total Time2 hrs 15 mins
- Makes40 to 45 perogies
Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.
I don’t have many ties to the Ukrainian side of my family aside from food. I took over the job of making these perogies from my mom a few years ago, and have been trying to max out the cheese-to-potato ratio ever since. — Maureen Halushak, Editor-in-Chief.
Ingredients
2 cups all-purpose flour
1/2 cup cold salted butter, cubed
1 large egg
Filling
2 medium Yukon Gold potatoes, peeled and chopped in 1-in. cubes (about 375 g)
1 cup Finely shredded cheddar
1/4 tsp salt
Toppings
6 slices bacon, chopped
1 tbsp salted butter
1/2 onion, thinly sliced
sour cream, for garnish (optional)
chopped chives, for garnish (optional)
Instructions
Dough: Add flour to a food processor. Pulse in 1⁄2 cup butter until crumbs form. With motor running, add egg and 1/3 cup sour cream until dough comes together. (If dough looks a bit dry, add remaining 1 tbsp sour cream.) Knead dough on a lightly floured counter until smooth and not sticky, 2 to 3 min. Divide dough in half, form each into a flat disc, then wrap with plastic. Refrigerate until firm, about 1 hour.
Filling: Meanwhile, boil potatoes in a pot of water over medium-high until soft, about 10 min. Drain cooked potatoes, then transfer to a bowl. Mash with cheese and salt. Season with pepper. Set aside until slightly cooled, about 5 min.
Working with 1 disc at a time, roll out dough on a lightly floured counter to 1/8-in. thickness. Cut out 2 1/2-in.-wide circles with a cookie cutter or drinking glass. Gather scraps of dough into a ball, then flatten, wrap in plastic and refrigerate until firm. Scoop a heaping 1 tsp of filling onto each round and fold the dough over, forming a half moon. Pinch edges tightly to seal. (If dough won’t seal, dab edges with water.) Repeat with remaining disc and re-rolled dough.
Fill same pot with water and bring to a boil over medium-high. Add 10 or 11 perogies to boiling water and cook until they float to the top, 3 to 4 min. Transfer to a plate. Repeat with remaining perogies. Set aside.
Toppings: Heat a very large non-stick frying pan over medium-high. Add bacon, 1 tbsp butter and onion. Cook, stirring occasionally, until bacon is crisp, 7 to 10 min. Transfer to a bowl.
Add 10 or 11 perogies to the pan. Cook, flipping halfway, until perogies are golden, 2 min. Transfer to a platter. Repeat with remaining perogies. Serve perogies with bacon-onion topping, extra sour cream and chives.
Nutrition (per serving)
Calories 599, Protein 16g, Carbohydrates 46g, Fat 40g, Fibre 2g, Sodium 589mg.
Kitchen Tips
- To store, freeze uncooked perogies in a single layer on a parchment-lined baking sheet. Once frozen, transfer to a resealable container. To cook, boil a pot of water. Add perogies and cook until they float to the top, about 6 min.
- For a vegetarian version, omit bacon and use 1 onion, thinly sliced. Cook, stirring occasionally, in 1/4 cup salted butter, until just crispy.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.