Smoked Ham Stuffed Perogies (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
2 cups leftover mashed potatoes |
1/2 cup smoked ham, diced |
1/4 cup frozen sweet peas, thawed |
1/2 cup shredded gruyere |
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:
1. In a medium bowl, add filling ingredients and combine well. Set aside.
2. 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.)
3. 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.
4. 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.
5. Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
6. Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
7. 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.
8. Remove to a platter and serve with sour cream.
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