Featured Recipe

Perogi with roasted cabbage

cheddar potatoes inside perogi dough and served with roasted red cabbage, shallots and creme fraiche

Dough

2 cups (240g)     Unbleached all-purpose flour

1/2 teaspoon      Salt

1                            Large egg

1/2 cup (113g)     Sour cream

4 tbls (57g)         Butter, room temperature

 

Filling

1 cup (227g)       Warm mashed potatoes

1 cup (113g)        Sharp cheddar cheese shredded

 

Cabbage

1/2 head              Red cabbage, cored and sliced thinly

1 small                 Shallot, peeled and sliced

1/3 cup                 Red wine vinegar

1 cup                     Unbleached all-purpose flour

Salt and Pepper

  1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
  2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
  3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
  4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

 

  1. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
  2. To fill the pierogi: Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
  3. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
  4. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they’re done. The time will vary depending on if they’re fresh or frozen.
  1. To make the cabbage: combine the shredded cabbage with red wine vinegar, salt and pepper.  Lay flat on lined baking sheet and place in 350 degree oven and roast until tender
  2. while cabbage is roasting heat vegetable, canola, corn or avocado oil in skillet.
  3. dredge, coat sliced shallot with flour and place in hot oil.  Remove when golden brown and place on paper towel to drain while giving a slight sprinkle of salt

To Finish:

For golden brown perogies heat oil and butter mixture in fry pan and cook each side of pierogi for 2 minutes or until golden brown.

Serve with roasted cabbage, crème fraiche/sour cream and crispy shallots

 

 

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