Scratch Perogies

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Often with clients (and with myself because practice what you preach, right?) I really try to help keep diet changes sustainable by encouraging what I call the 80/20 guideline. 80% of the time try to be on point with your food choices and cook with healthy and nourishing intentions. But 20% of the time indulge in the not-so-typical health first dishes that you love. You know, the comfort foods. Learning to make your favorites from scratch is almost as satisfying as eating them and typically when you’ve made it you know what’s in it and that beats store-bought every time. Now perogies are a labor of love but they are worth it. They start with very few humble ingredients and ultimately just take some time out of your day to prepare in bulk. In our house we’re Sunday perogy-pinchers. I like to get my stuffing all made and my dough well rested either the night before or quickly in the morning. Then I clear off our coffee table put on a trashy reality show and get to work. It takes about one episode of the Kardashian’s if you have an extra set of hands. I usually recruit my husband to help and honestly, even with the trashy TV, it’s a pretty easy sell since the payoff here is a mountain of home-pinched perogies. Once they are complete I divide them up and freeze them all; with the scrumptious exception of the ones that will be our meal that night. Voila! Perogies for months!

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Prep time: 1 1/2 hrs
Cook time: 10 minutes
Makes: 50 – 60 large perogies

Ingredients:

Dough:
1 container organic sour cream
3 cups unbleached flour

Stuffing:
1 3lb bag yellow potatoes
1 whole bulb garlic- roasted (see previous blog post http://wholeunutrition.ca/oven-roasted-garlic/)
1 cup shredded aged cheddar
1/4 cup grass-fed butter or unrefined virgin coconut oil
Sea salt
Fresh black pepper

Accompaniments:
Mushrooms, sliced
Fresh spinach
Fresh dill
Fresh chives or green onions, finely diced
Yellow onion, sliced
Jalapeno, finely sliced
Plain Greek Yogurt

 

Put sour cream and flour in a large bowl; stir until well combined. Lightly cover the top of your bowl with a clean dish towel and let sit for 30 minutes before using.

While dough is resting away its time to make the stuffing. Peel and cube potatoes put in a pot filled with water and a pinch of sea salt. Let water come to a rolling boil, decrease heat a touch and let cook until potatoes are tender. Once tender drain water and add in roasted garlic, grated cheddar, butter or coconut oil, sea salt and fresh black pepper. Mash until smooth and all ingredients are combined. Spoon mashed potatoes into a bowl and place in the fridge to cool.

Your dough should be rested at this point. Place dough on to a well floured counter or surface and divide into 4 equal parts. Set 3 parts back into a covered bowl. Roll out each dough-quarter until about 1/8 of an inch thick. Now this is a very elastic-ee (technical term) dough so don’t be afraid to lean on that rolling pin!

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Using a cookie cutter or in my case a wide mouthed glass; cut little circles. Stuff each circle with a heaping tablespoon of your mashed potatoes and pinch closed. Place on a lined cookie sheet. Once you have a full cookie sheet completed place the whole thing in the freezer. Freezing them flat in the open air is to ensure that they dont stick together. I have learned that this step is really crucial as we rushed it once and the perogies just end up sticking together. Once they are frozen separate the perogies into Ziploc freezer bags or containers.

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This recipe should make at least two full cookie sheets so repeat the process above until all the ones you want to freeze are frozen. We got 53 good sized perogies out of our last batch! If you are cooking some up right away heat up a pan with some butter or coconut oil. Once pan is thoroughly heated add in any accompaniments (onions, garlic, greens, bacon etc) you wish and cook until browned. Once browned set aside and add in perogies. Let them brown on one side and when you flip the perogies add back in all your deliciously cooked accompaniments.  Now serve your beautiful from scratch perogies with a dollop of Greek yogurt and Enjoy!

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Thanks for reading and please share any comments or your experiences below. For more tasty recipes and other interesting blog entries follow me on Facebook!

Brooke Carragher, C.H.N- Certified Holistic Nutritionist

Whole U Nutrition- A Whole U approach to wellness

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