Recipe: Fun in the Kitchen - Perogies from ScratchSeptember 06, 2013
Perogies. Who doesn't love perogies? It's comfort food to the fullest, and definitely food coma material. And there's so many ways to cook and customize them that there's something for everyone. What's your favourite?
Fillings for perogies
Tub of Sour Cream
Fillings of your choice
1. While stirring the sour cream, add flour 1/4 cup at a time to achieve a doughy consistency (you will have to watch carefully and adjust the flour). When the dough is ready, it will be barely sticky to the touch and stretchy. Knead slightly to ensure everything is thoroughly incorporated, and place in the fridge for 30-45 minutes (longer is not a problem).
2. Prepare your fillings for perogies.
3. After refrigerating, roll out the dough to a thickness of 0.5cm. The dough should not stick to the surface it is being rolled out on. Cut with a cookie cutter or a cup with an approximate diameter of 6cm.
4. In your hands, work the dough slightly, thinning out the centre and edges. Place a dallop of filling into the centre, then fold the dough in half, pressing tightly on the edges to seal your perogy.
5. Bring to boil a pot of salted water, and drop in the perogies to cook. The perogies will float when they are ready to eat.
6. Serve them up the way you like & enjoy!
Super easy, right? Let me know in the comments below if you try this recipe out!