Smoked Ham Stuffed Perogies
Recipe courtesy Aaron McCargo Jr.
Cook Time
15 min
Yield
12 perogies
Ingredients
Filling:
2 cups leftover mashed potatoes
1/2 cup smoked ham, diced
1/4 cup frozen sweet peas, thawed
1/2 cup shredded Gruyere
Dough:
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
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
Directions
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.
1/2 stick butter
2 scallions, sliced
Sour cream, to garnish
Directions
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:
I'm loving your blog, and will definitely have to try making these!
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