Playoff Perogies: Recipe

The perogies we made for the Kansas City Chiefs vs the Cleveland Browns game are an adaptation of the King Arthur Recipe, which can be found here. Below are the ratios and types of ingredients I used for our exact version. Perogies are a very versatile dumpling and with the very basic King Arthur version, you can branch out into whatever you want. There may not be anymore Cleveland Browns football this year, but we’ll be making Playoff Perogies again next year! Go Browns!

Dough:

• 2 cups AP flour
• ½ teaspoon salt
• 1 egg
• ½ cup of sour cream
• 4 tbs butter, softened
• 2 tablespoons water, just in case

Filling:

• 1 cup of mashed potatoes, yukon gold prepared to your preference
• 1 and ½  cup sharp orange cheddar

To cook:

• Additional butter, remaining 4 tbs, cold
• Spring of sage

 

1. Mix the dough ingredients in a stand mixer or by hand until a smooth dough begins to form. Knead it together if it appears a little shaggy at first. It may need a little water to hydrate all of the flour, and thats okay. Use the two tablespoons of water here if you find your dough is too dry. When it comes together, wrap in plastic wrap and refrigerate for 30 minutes to an hour, or overnight. Use this time to prepare your mashed potato filling.
2. Boil your choice of potatoes, in our situation yukon gold potatoes until softened. Mash together with salt, pepper, butter, and sour cream until smooth consistency is achieved. Then add the cheddar required for the filling. Taste for seasoning. Allow to reach a temperature that you can handle with your hands before preparing your perogies.
3. While your potatoes cool, remove dough from the fridge and split in half. Roll each half out to about 1/8th of an inch if you can. Use a 2 inch cookie cutter to punch out circles for your perogies. If you want larger perogies, feel free to roll out those circles a little thinner before stuffing-- I did.
4. Use a teaspoon to find the correct amount of filling for your perogies. You want them to be able to seal and then be crimped with a fork without spillage. The two inch rounds will be able to fit about 1 and ½ teaspoons. Depending on the consistency of your potatoes, milage may very.
5. Seal the perogi shut by pressing the edges of the dough together and then crimp closed with a clean fork. Sit aside.
6. Start a pot of boiling water while you’re forming your perogies. Salt heavily as if making pasta. When you are done forming your perogies, you should come out with about twenty total. Boil a maximum of 10 at a time until they float. You may then prepare to your liking or eat them as is.
7. For Playoff Perogies, heat a saute pan with the remaining four tbs of butter and a spring of fresh sage to achieve sage brown butter. When the first batch of perogies are done, add as many as you can to your pan without overcrowding. I could do about six at a time, browning each side. It will only take a few minutes each side, and beware of sticking if you aren’t using a nonstick skillet or saute pan.
8. Serve with sour cream or ranch, depending on how midwestern your audience is. Enjoy football.

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