I’m always a little intimidating when trying to make a new type of dough. I find that unless you’ve seen it being made a few times, it’s hard to judge if you have the right consistency. I had that problem with this dough. It sort of stuck to the bowl but sort of didn’t, (hard to picture right unless you saw it for yourself) and after it was chilled, it was very sticky. When I tried rolling it, it was very stretchy and hard to roll thin. I found it got better when the flour that I used for rolling started to incorporate and the dough warmed up a little. When rolling out the bits leftover from the first batch, the dough was much easier to work with. I must admit, the first perogies I tried to make were downright hideous but as I made a few and I got the hang of working the dough, the started to look more like the grocery store perogies. I also notice that the directions in this recipe could be a little more detailed. I took baseball sized amounts of the dough and rolled that out, which was enough for 9-10 perogies at a time. I had enough dough for about 7-8 batches. I put about a heaping teaspoon instead of a tablespoon of filling and I don’t think the whole recipe will be enough to fill all the perogies. I’m freezing the leftover dough and will try to make more when I have more time. I’ll let you know how it goes after I defrost them.
Taste wise – they were perogies, nothing special really. What’s great is that you can make so many of them inexpensively and easily at home. Once you get the hang of it, you can play around with the filling flavours and customize to suit your tastes. They take no time to cook, even from frozen. Freeze a few batches, and take them out whenever you need a quick snack or light meal.
Potato Cheddar Perogies in Brown Butter
3 cups peeled and diced Yukon Gold potatoes
1/3 cup unsalted butter
coarse salt and ground black pepper
1 dash ground nutmeg
1 cup finely grated Cheddar cheese (optional)
5 cups all purpose flour
2 teaspoons fine salt
4 large eggs
1 cup 2 % milk
3/4 cup water
1/4 cup unsalted butter
3/4 cup finely diced onion
coarse salt and ground black pepper
1/2 cup small or medium pitted prunes (optional)
For filling, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash by hand. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using.
For dough, combine flour and salt. In a separate bowl, whisk eggs, milk and water. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn’t hold its shape. Cover dough and let rest at room temperature for 1 hour, or chill dough until ready to use then pull out of fridge an hour before rolling.
On a lightly floured surface, roll out dough as thinly as possible without tearing. Use a round cutter 3 inches (8 cm) in diameter and cut out circles of dough. Place 1 Tbsp (15 mL) of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen on a baking sheet or kept chilled until ready to cook.
To serve, melt butter in a sauté pan over medium-high heat. Add onions, stirring constantly until onions are richly browned. Reduce heat to medium-low. In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes.
Remove from water with a slotted spoon; add to browned butter and cook remaining perogies. Stir in prunes to warm them, if you like, then transfer to a bowl to serve.