Food culture in Manitoba has been influenced largely by the influx of eastern European settlers to the province. Foods such as borscht, cabbage rolls, garlic sausage and,
of course, perogies appear across Manitoba. These perogies are time-consuming but entirely worth the effort. Serve them with a hefty dollop of sour cream (and some fried garlic sausage if you can find it).
- Portion size 36 servings
- Credits : Canadian Living Magazine: March 2012
- 1/4 cup butter
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 3/4 cups water (approx)
- 12 oz russet potatoes peeled and chopped
- 1/4 teaspoon pepper
- 1 pinch salt
- 3 bacon
- 2 onions finely diced
MethodMelt 2 tbsp of the butter. In bowl, whisk flour with salt. Whisk together egg, water and melted butter; stir into flour mixture, adding up to 2 tbsp more water if necessary to make soft but not sticky dough.
Turn out onto lightly floured surface; knead until smooth, about 20 times. Divide dough into 2 balls; cover with plastic wrap or damp towel and let rest for 20 minutes.
Filling: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pan; mash well. Stir in pepper and salt.
In skillet over medium-high heat, cook bacon, turning occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate; blot dry. Chop bacon finely; add to potato mixture.
Drain all but 1 tbsp fat from skillet; cook onions over medium heat, stirring occasionally, until deep golden and very soft, about 12 minutes. Stir into potato mixture.
Working with 1 ball of dough at a time and keeping remainder covered, roll out on lightly floured surface to about 1/8-inch (3 mm) thickness.
Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten half of edge of round with water; fold over filling, gently stretching as needed to fit. Pinch edges to seal.
Place perogies on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies. (Make-ahead: Freeze in single layer on baking sheet. Transfer to airtight container and freeze for up to 1 month. Increase boiling time to 5 to 7 minutes.)
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 4 minutes. With slotted spoon, transfer to colander to drain.
In skillet, melt remaining butter over medium heat; cook perogies, in batches and turning once, until golden, about 5 minutes.
Nutritional facts Per perogy: about
- Fibre 1 g
- Sodium 305 mg
- Sugars 1 g
- Protein 3 g
- Calories 108.0
- Total fat 2 g
- Potassium 241 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 7.0
- Folate 14.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 15.0