Potato and Cheese Perogies
By Michael Angeloni
Read the Chef profile on Michael Angeloni here.
Portion: 30 perogies
Time: 3 Hours minimum, up to 24 hours
- 1 large pot
- 1 round ring cutter or Polish beer glass (or any beer glass lol)
- 1 potato masher
- Pasta machine or rolling pin
- For the Dough
- 1 Whole egg
- 2 cups AP Flour
- 1tsp Salt
- 1Tbsp Vegetable oil
- ½ cup Boiling water
For the filling and garnish
- 4 Yukon gold potatoes, peeled and cut into large cubes (700g)
- 1Tbsp Salt
- ¾ cup Cheddar cheese (70g), grated
- ½ cup Sour cream
- 1 bunch Chives, finely chopped
- 30 pieces Dill sprigs
- ¼ cup Unsalted butter
- 1/8 cup Sourdough breadcrumbs
- Salt and Pepper to taste
1. Pour the flour onto a clean work surface and create a well in the center. Add the salt, oil and egg in the middle. Carefully sprinkle the water onto the outer edges of the well onto the flour. Now begin to beat the egg with a fork and slowly incorporate until a dough begins to form. Then using your hands, lightly knead the dough until a smooth ball is formed. Wrap tightly in cling film and leave on the counter for 1 hour. If you are using that day, leave on the counter. If you are using the next day, place in the fridge after the hour.
2. While the dough is resting, you can make the filling (this can also be done up to 3 days in advance). Add the potatoes to a large pot and run cold water on them to rinse off some of the starch. Then add the potatoes back to the pot and cover with cold water and add the salt. Bring the pot to a boil, and once the pot boils, reduce heat to a gentle simmer (do not continue to boil potatoes rapidly as they will become waterlogged). Once the potatoes are fork tender, pour into a strainer and let the water dry off them for about 5min. Then using a masher or food mill, mash the potatoes, then fold in the cheese and season the mix with salt and pepper (do not overmix as it will become gummy). Let cool completely before stuffing.
3. Unwrap the dough and cut into quarters. Working 1 quarter at a time, roll the dough out till it is a ¼ of an inch thick (make sure to keep the dough you are not rolling covered so that it does not dry out). Once the dough is rolled out, use the cutter or beer glass to cut circles out of the dough. Then add about a tablespoon of the filling, brush the outer edges with some water, then fold one side over onto the other and work your way around, pinching hard to ensure the dough seals and you have created a half moon shape. Place the perogies onto a tray with a sprinkling of flour. You can now freeze them or leave them on the side until you are ready to cook.
4. To serve the perogies, fill a pot with water and place on the stove to boil. Once boiling, add some salt and carefully drop in your perogies (if they are fresh, they will take approx. 3-4min, but if frozen, drop straight into the water from frozen – DO NOT thaw them first – and they will cook from frozen for approx. 8min). In the meantime, mix the chives and sour cream together and set to the side. Then in a large skillet, add the butter and cook over medium heat. Once the butter gets frothy and lightly brown (about 2-3min), add in the breadcrumbs and toast in the butter for 1-2min. Now add in the perogies and toss well; add a couple drops of water if you find the mix too thick. Serve with chive sour cream on the side and garnished with the sprigs of dill.
Photo Credit: Michael Angeloni