Smoked Ham Stuffed Perogies

Smoked Ham Stuffed Perogies
Recipe courtesy Aaron McCargo Jr.

This challenge was so fun. I found a blog "I blame my mother" that started this cooking with other bloggers thingy, after seeing Julie and Julia. Great movie if you haven't seen it yet. We all enjoyed making and eating this dinner. The Goose loved helping mommy cook dinner too. I will mention that we omitted the ham and changed the cheese to chedder. Another comment would be to roll the dough super thin because they were a bit "doughy tasting" other then that the recipe and the family time together were a real fun time.

My new circle cutter!! Thank goodness I love him!







Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 15 min Level:
Easy Serves:
12 perogies Ingredients
Filling:
2 cups leftover mashed potatoes
1/2 cup smoked ham, diced
1/4 cup frozen sweet peas, thawed
1/2 cup shredded Gruyere
Dough:
2 cups bread flour
2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
2 teaspoons olive oil
1 cup warm water
1 gallon salted water
1 small onion, sliced
1/2 stick butter
2 scallions, sliced
Sour cream, to garnish
Directions
In a medium bowl, add filling ingredients and combine well. Set aside.

In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)

Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.

Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.

Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.

Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.

Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.

Remove to a platter and serve with sour cream.

Printed from FoodNetwork.com on Tue Sep 1 2009

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