Recipes & Tips:
Prep Time 60 Minutes | Cooking Time 30 Minutes
Makes 24 perogies
3 EarthFresh Yukon Gold Potatoes
2 Tbsp butter
1 small onion, finely chopped
1 cup grated cheddar cheese
4 Tbsp butter, melted
½ cup whole milk
2 tsp salt
2 tsp pepper
½ cup cooked chopped bacon, reserve half
¼ cup sour cream
3 Tbsp chopped fresh chives
4.5 cups all-purpose flour
2 cup buttermilk
2 tsp salt
Wash, dry and cut potatoes into halves. Add the potatoes to a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender (roughly 7 to 10 minutes). Remove, strain the potatoes and transfer to a large bowl.
For the dough, combine the flour and salt in a large bowl and stir in buttermilk. Gather into a ball and knead on a lightly floured surface. Cover and let rest for 30 minutes.
Melt 2 Tbsp of butter in a medium-size pan over medium heat. Add the chopped onions and cook until onions have browned and become crispy (roughly 20-30 minutes).
In the bowl of potatoes, add the old cheddar cheese, bacon, 4 Tbsp melted butter, whole milk, salt and pepper. Mash to incorporate all ingredients. Set aside.
To assemble, cut dough in half. Take half of the dough and roll on floured surface until ¼-inch thick. Cut out 3-inch circles. Place 1 Tbsp of potato filling in the centre of each circle. Fold opposite side of dough over to make a semi circle and pinch edges to seal. Repeat with other half of dough. Place completed filed perogies on a floured cutting board. Lightly cover and refrigerate for 2 hours.
To cook, bring a large pot of water to a boil. Adding 6-8 perogies at a time, stir gently and cook for 3-5 minutes. When cooked, perogies should float to the top. Remove with a slotted spoon. Place cooked perogies on a serving platter and garnish with cooked chopped bacon, fried onions and chives. Serve with sour cream. Enjoy!