Make your version of the well-loved Perogies on a Sunday with this quick recipe.
For the filling:
- New potatoes cooked – 1 ½ cups
- Melted Butter – 1 Tbsp.
- Organic Canola Oil High Wood Crossing – 1 Tbsp.
- Sweet onion fine chopped – 1 tsp
- Lemon zest – 1/4
- Horseradish – 1 Tbsp.
- Buttermilk – 10 mL
- Egg yolk – 1
- Salt and pepper
- Bread flour – 1 cup
- Pastry flour – 1 cup
- 1 egg yolk
- 1 whole egg
- Buttermilk – 1/4 cup
- A pinch of sea salt
Step 1: Mix all the ingredients for the filling, then add salt and pepper to taste.
Step 2: Mix all the dry ingredients first.
Step 3: Gradually add the liquid ingredients and blend slowly until you can form a dough ball.
Step 4: Prepare the dough by sprinkling in more dough and cutting it to size.
Step 5: Cook the dough in simmering water, make sure it is salted. Then wait until they start floating to the surface.
Step 6: Pan-fry the perogies with melted butter in a sauté pan. Serve hot afterward.