Who loves perogies? We do! Chef Carl Heinrich shows us his recipe for perogies and what you can serve with it to make a complete meal.

Perogies

Ingredients for the perogie dough:

• 2 cups all-purpose flour
• 1/2 cup sour cream
• 90 mL melted butter
• 1 egg
• 1 egg yolk

Ingredients for the perogie filling:

• 3 russet potatoes, baked and slightly cooled
• 3 scallions, sliced thinly
• 2 onions, sliced thinly
• 1/4 cup sour cream
• 250g aged cheddar cheese, grated

Method:

To make the perogie dough, combine all of the wet ingredients in one bowl and dry ingredients in another bowl.

Fold the wet into the dry ingredients. Mix until smooth and slightly elastic.

To make the perogie filling, caramelize the onions on medium high heat for 5 minutes and then turn down low and continue to caramelize until very soft.

Scoop out the flesh from the potatoes and pass through a ricer.

Mix the potatoes with the scallions, caramelized onions, sour cream and grated cheese. Then season to taste.

Roll out the dough, and stuff with the filling in a half-moon shape.

Blanch in boiling, salted water for 4 minutes.

Serve immediately or lightly toss with oil and freeze on a tray.