Prairie Fusion Perogies

Introduction to Prairie Fusion Perogies

Prairie Fusion Perogies are a delightful twist on the traditional Eastern European dish, combining classic flavors with ingredients native to the Canadian Prairies. Historically, perogies were brought to Canada by Ukrainian immigrants and have since become a beloved comfort food across the country. This fusion recipe incorporates regional ingredients such as wild rice and smoked bison to create a dish that pays homage to its roots while celebrating the bountiful harvests of the prairies.

Ingredients

• All-purpose flour - 3 cups
• Sour cream - 1 cup
• Eggs - 2 large
• Salt - 1 teaspoon
• Butter - 2 tablespoons
• Wild rice - 1 cup cooked
• Potatoes - 2 large, peeled and boiled
• Smoked bison - 100 grams, finely chopped
• Cheese (preferably sharp cheddar) - 1 cup grated
• Onion - 1 medium, finely diced
• Heavy cream - 1/4 cup
• Black pepper - 1/2 teaspoon
• Fresh chives - 2 tablespoons, chopped

Preparation

Making the Dough

1. In a large bowl, combine the flour and salt.
2. In a separate bowl, whisk together the eggs and sour cream. Mix well until smooth.
3. Make a well in the center of the flour mixture and pour the egg and sour cream mixture into it.
4. Using a wooden spoon, gradually incorporate the flour into the wet ingredients until a dough forms.
5. Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Making the Filling

1. In a pan, melt the butter over medium heat and sauté the onion until translucent.
2. In a large bowl, mash the cooked potatoes until smooth.
3. Stir in the cooked wild rice, sautéed onions, smoked bison, cheese, and heavy cream.
4. Mix well until all ingredients are evenly distributed. Season with salt and pepper to taste.

Assembly

1. Roll out the dough on a floured surface to about 1/8-inch thickness.
2. Use a 3-inch round cutter to cut out circles from the dough.
3. Place a tablespoon of filling in the center of each dough circle.
4. Fold the dough over the filling to form a half-moon shape, pinching the edges to seal tightly.

Cooking Process

Bring a large pot of salted water to a boil. Carefully drop the perogies, in batches, into the boiling water. Cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon and set aside. If desired, heat a non-stick skillet over medium heat and melt a bit of butter in it. Fry the boiled perogies on each side until golden brown for an added layer of texture and flavor. Consider referencing a cooking timer for precise timing.

Serving Suggestions

Sprinkle the freshly cooked perogies with chives and serve them hot with a dollop of sour cream on the side. Enjoy this Prairie Fusion dish with a side of tangy sauerkraut or a fresh garden salad. These perogies pair well with a refreshing glass of local craft beer or crisp white wine, adding to the unique fusion experience.