Prairie Perogies
Introduction to Prairie Perogies
Prairie Perogies are a beloved staple in many households across the Canadian prairies. With origins tracing back to Eastern Europe, particularly the Ukraine and Poland, perogies have become a versatile dish enjoyed by many cultures. Traditionally stuffed with potatoes and cheese, they are a comfort food that offers endless possibilities for fillings and flavors. These delightful dumplings are usually served as a main dish or side, accompanied by sour cream or melted butter, making them a hearty addition to any meal.
Historical Background
Perogies, also known as pierogi or vareniki, were brought to Canada by Ukrainian and Polish immigrants in the late 19th and early 20th centuries. Over the years, they have become an integral part of the culinary fabric of the prairies, reflecting the rich intermingling of cultures. People began using locally available ingredients such as cheddar and gouda cheese, as well as different types of flour and potatoes, putting a distinctive Canadian twist on these classic dumplings.
Ingredients for Prairie Perogies
To create these delectable prairie perogies, you will need the following ingredients:
Preparation
Making the Dough
Start by preparing the perogie dough, which forms the foundation of this dish. In a large mixing bowl, combine 4 cups of all-purpose flour with a pinch of salt. Create a well in the center of the flour mixture and add 2 beaten eggs and 1 cup of lukewarm water. Stir until the mixture forms a dough.
Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Let the dough rest for at least 30 minutes, covered with a damp cloth, to ensure it is pliable for rolling.
Preparing the Filling
While the dough is resting, prepare the filling. Peel and chop 4 medium-sized potatoes and bring them to boil in a pot of salted water. Cook for about 15 minutes or until tender. Drain the potatoes and mash them until smooth.
In a skillet, melt 2 tablespoons of butter over medium heat. Add one diced onion and sauté until the onion is translucent and fragrant. Mix the sautéed onion into the mashed potatoes along with 1 cup of grated cheddar cheese. Stir until the cheese is melted and well incorporated. Season with salt and pepper to taste. Set aside to cool.
Assembling the Perogies
Rolling Out the Dough and Filling
Once the dough has rested, divide it into quarters. Roll out each quarter on a lightly floured surface to a thickness of about 1/8 inch. Use a round cutter or a glass to cut out circles approximately 3 inches in diameter.
Place 1 tablespoon of the potato and cheese filling in the center of each dough circle. Moisten the edges with a bit of water to help seal the perogies. Fold the dough over to form a half-moon shape and press the edges together firmly. Make sure there are no air pockets to avoid the perogies bursting during cooking.
Cooking Prairie Perogies
Boiling
Bring a large pot of salted water to a boil. Drop the perogies into the boiling water, ensuring not to overcrowd the pot. Cook for approximately 3-5 minutes or until they float to the top, indicating they are cooked through. Use a slotted spoon to gently remove them and place on a plate.
Sautéing
In a frying pan, melt 3 tablespoons of butter over medium heat. Add the boiled perogies to the pan and sauté for about 2-3 minutes on each side until they develop a light golden color and a slight crispness.
Set your timer to ensure you do not overcook the perogies during sautéing.
Serving Suggestions
Prairie Perogies are best enjoyed hot, served with a generous dollop of sour cream or drizzled with melted butter. They can be complemented with crispy bacon bits or caramelized onions on top. Additionally, they pair well with grilled sausages, roasted meats, or a simple side salad, offering a balanced and hearty meal. Invite friends and family to the table and experience the heart and soul of prairie cooking with these delightful dumplings.