Recipe by Lora Kirk, Ruby Watchco, for Restaurants for Change 2016
Ingredients:
Perogie dough
3 cups all-purpose flour
1 cup cold water
1 tbsp vegetable oil
1 whole egg
Pinch of salt
Filling
4 baking potatoes, cooked and smashed
1/2 cup sauerkraut, drained and roughly chopped
1 tbsp fresh dill, chopped
Salt and pepper
Bacon sour cream
1 ½ cups sour cream
1/2 cup bacon, cooked and finely chopped
1 tsp ground black pepper
1 tsp lemon zest
Directions:
• To make the filling, mix all the ingredients together and season with salt and pepper. Set aside until you make the dough.
• To make the bacon-sour cream, mix all the ingredients in a small bowl.
• For the dough, beat the egg, oil and water and then mix in flour. Knead well to make soft dough. Let it stand for 10 minutes, covered. Then, roll out thinly on a floured surface. Using a round 3-inch cookie cutter, cut out circles. Place 5 millilitres (1 tsp) of the filling onto each circle. Fold the circle in half and pinch the edges together tightly, making sure that they are all well sealed.
• Boil the perogies in salted water for five minutes or until they float. Take them out of the water and place them onto a lightly oiled sheet tray.
• In a sauté pan over medium heat, caramelize perogies in 1 tbsp of vegetable oil until they are golden brown on both sides. Serve with the bacon sour cream.
