Friday, April 10, 2009

I made homemade Pierogies for the first time. I used a recipe from who else but Aaron McCargo. You can't go wrong with his recipes! We'll be eating them on Easter though! Stan will be joining us for dinner on the beach for Easter. I wanted to include a food that he probably doesn't get anymore now that he's in the home. They were easy to make and I was actually quite impressed! I used PJ's egg circle thing to cut out the dough. I forgot to take a final picture!

Smoked Ham Stuffed Perogies
Recipe courtesy Aaron McCargo Jr.
Cook Time
15 min
12 perogies

2 cups leftover mashed potatoes
1/2 cup smoked ham, diced
1/4 cup frozen sweet peas, thawed
1/2 cup shredded Gruyere

2 cups bread flour
2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
2 teaspoons olive oil
1 cup warm water

To cook:

1 gallon salted water

For the onions:

1 small onion, sliced
1/2 stick butter
2 scallions, sliced
Sour cream, to garnish
In a medium bowl, add filling ingredients and combine well. Set aside.
In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)
Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
Remove to a platter and serve with sour cream.

1 comment:

dg said...

I'm loving your blog, and will definitely have to try making these!