Potato Cheddar Perogies In Brown Butter
Potato Cheddar Perogies In Brown Butter
Try this quick and easy Polish potato dumpling recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • Filling:
  • 3 cups peeled and diced Yukon Gold Potatoes
  • ⅓ cup Unsalted Butter
  • Coarse Salt and Ground Black Pepper
  • Dash Ground Nutmeg
  • 1 cup finely grated Cheddar Cheese(optional)
  • Dough:
  • 5 cups All Purpose Flour
  • 2 teaspoons Fine Salt
  • 4 large Eggs
  • 1 cup 2 % Milk
  • ¾ cup water
  • For serving:
  • ¼ cup Unsalted Butter
  • ¾ cup finely diced Onion
  • Coarse Salt and Ground Black Pepper
  • ½ cup small or medium pitted Prunes (optional)
  • Sour Cream
  1. For filling, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash by hand
  2. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese
  3. Chill potato filling before using
  4. For dough, combine flour and salt
  5. In a separate bowl, whisk eggs, milk and water
  6. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn't hold its shape
  7. Cover dough and let rest at room temperature for 1 hour, or chill dough until ready to use then pull out of fridge an hour before rolling
  8. On a lightly floured surface, roll out dough as thinly as possible without tearing
  9. Use a round cutter 3 inches (8 cm) in diameter and cut out circles of dough
  10. Place 1 tablespoon (15 mL) of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen on a baking sheet or kept chilled until ready to cook
  11. To serve, melt butter in a sauté pan over medium-high heat
  12. Add onions, stirring constantly until onions are richly browned
  13. Reduce heat to medium-low. In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes
  14. Remove from water with a slotted spoon; add to browned butter and cook remaining perogies
  15. Stir in prunes to warm them, if you like, then transfer to a bowl to serve

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