Tuesday, July 26, 2011

Perogies with potato and Gruyère

4 Yukon gold potatoes, boiled
1⁄4 cup whole milk
1⁄2 cup Gruyère cheese, grated
Coarse salt and cracked black pepper
1 cup milk
1⁄2 cup cream
1 egg
1 teaspoon salt
2 cups flour
Butter for frying
1 red onion, finely sliced

Make filling: Place potatoes, 1⁄4 cup milk, cheese, salt, and pepper into a bowl and mash. Set aside.

Place 1 cup milk, cream, egg, salt, and flour into the bowl of an electric mixer with a dough hook and mix until a soft dough forms. Turn onto lightly floured surface and roll to 1⁄8 -inch thickness. With a cookie cutter, cut into 3-inch rounds and spoon 1 tablespoon filling onto each round. Fold each piece over and pinch edges together to seal.

Bring a large pot of water to a boil and place perogies into pot. Boil for about 3 minutes, or until perogies rise to top. Remove with slotted spoon and drain. Fry perogies in butter on both sides until golden brown. Sauté onions in butter over medium heat for about 10 minutes, or until translucent. Serve perogies hot with onions and sour cream.

Makes 8 servings.

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