Sunday, May 4, 2014

Caramelized onion and potato perogies

It's always so much better when you make things from scratch! This time I tried perogies. It was actually a lot easier than I thought it would be and there are endless possibilities when it comes to filling them. So, here is my version of caramelized onion and potato perogies. 

4 C unbleached all purpose flour
2 C warm water, maybe a little more
1 T salt
3 T veggie oil

Mix flour and salt together. Add in oil and one cup at a time, add water. Add the first cup and mix until clumps form adding the second cup gradually until a soft dough forms. You may need a bit more water just be careful. Once a soft dough has been formed, take a baseball size ball and roll out on a lightly floured surface. Once you have a thin sheet take a cup or a round cookie cutter and cut circles. Do that for as many times as you have enough dough for.

Carmelized onion and potato filling
1 large red onion
4 potatoes, boiled and mashed, skin left on
1.5 T rosemary
1 T garlic powder
1/2 C nutritional yeast
2 T Earth Bound
Salt and pepper, to taste
1 C almond milk

Sauté thinly sliced onion in a skillet while you add all of the ingredients to the potatoes. Mix well. I like to leave the potatoes chunky but mash to your liking.
When onions are done, add to potato mix.

Take one of the little dough cut outs and place about a teaspoon of mix, maybe just a little more, in the middle. Use a little water on the rim of half of the dough round to use as glue. 

Push the two sides together to create a half moon shape. Use a fork to lock down the dough. Repeat with each dough piece. Let perogies dry on each side.

In large pot, boil water with a little salt. Add perogies to pot, a handful at a time. Once they float to the top, they're done. Lay out to try on drying rack.

At this point, they're ready to eat. You can also fry them a little on each side with a little Earth Bound. I tried oil and it didn't taste as good

Serve with some sauerkraut and tomato sauce!