By Sari Huhtala
Once you start making homemade perogies, there’s no going back to storebought ones – your kids will boycott them. Revamp your old way of thinking and make them with spelt flour for more nutrition and try a cheeseless cheesy filling.
Perogies Perogy dough (makes 30 perogies)
- 3 cups spelt flour
- 1/3 tsp salt
- 1/4 pound of butter
- 2 tbsp sour cream
- 1 egg, whisked
- 3/4 cups warm water
Blend flour and butter in bowl till crumbly. Add rest of ingredients and mix until smooth. On a lightly floured surface, roll out a quarter of the dough to an 1/8 of an inch thickness. Using a large mouth cup as a cookie cutter, press circle cut-outs onto dough.
Take one cut-out into your hand and add about a tbsp of filling to the centre of the cut-out. Fold edge over to create a half moon shape and pinch edges closed. Once you have a batch ready, bring a large pot of water to boil. Once boiling, drop about 10 perogies into pot and cook until they float – about three minutes.
Remove with a slotted spoon, then continue cooking the remainder of the perogies. Allow to cool and dry off on a platter. Once cooled and dry, freeze if desired or store in fridge for up to four days. To prepare perogies for a meal, heat olive oil on medium low, add chopped onions and perogies on top. Cook until lightly browned.
- 2 cups spelt flour • 1/2 cup warm water
- 1/4 cup olive oil • 1 tsp salt
Mix all ingredients in a bowl and knead till smooth. Cover bowl with a towel and let sit at room temperature for 20 minutes. Continue with process as in above instructions.
- 4 medium potatoes
- 1 sweet potato
- 1 large carrot
- 1 large onion
- 1/2 tsp salt, garlic powder and onion powder
- 1 tbsp butter, or vegan butter
- 3 tbsp nutritional yeast
Boil potatoes, sweet potato and carrot till soft. In a food processor, process onions, add warm veggies and seasonings, along with butter and nutritional yeast. Process to a mashed potato consistency. Let cool before filling perogies.