Handmade Jalapeno-Cheddar Perogies

HANDMADE JALAPENO-CHEDDAR PEROGIES
Serving Size: 3-5 people

What you’ll need:

For the Dough

2 eggs
½ cup of water
1 teaspoon salt
2 ¼ cup flour

Directions:

1.       Mix eggs, salt and water in a bowl

2.      Slowly add flour and mix with fork

3.      When the dough becomes too thick to mix with the fork, begin to knead with your hands

4.       Knead dough until well mixed and firm

5.       Let the dough rest for 15 minutes before using

For the Filling

3 large white or Yukon Gold potatoes, peeled
1.5 cups of shredded cheddar cheese
1 large jalapeno, chopped finely (remove seeds if you don’t want the spice)
2 cloves of garlic, finely chopped
Salt and pepper to taste

Directions:

1.       Cut the potatoes into quarters and boil in salted water until cooked

2.      Add the cooked potatoes to a large mixing bowl and mash

3.      Add the garlic, cheddar and jalapeno and stir until the cheese is melted and combined with the potato mash

4.       Season generously with salt and pepper, taste as you go (it should taste like perfect cheesy jalapeno mashed potatoes)

Putting it all together:

1.       Make the binding glue (aka “flour slurry”): add some water to 1 tbsp of flour in a small bowl to create a paste like substance.

2.       Cut the dough in half or quarters and use a rolling pin to roll it out. The desired thickness of your dough is up to you!

3.       Use a large wine glass as a cookie cutter (or an actual cookie cutter if you really have your life together) to cut out circles of the dough.

4.       Spoon about 1.5 tsp of the filling into the centre of each circle

5.       Use your finger to run some of the binding glue along half of the edge of each circle, avoiding the filling.

6.       Fold the circle over, attaching the seams, while making sure the filling doesn’t spill out. Use your fingers to squeeze the seam together

7.       Place the sealed Perogie back on your table and use a fork to print and press into the seam to seal the Perogie together and to give it that classic design.

8.       Once all the perogies are done, boil a pot of salted water.

9.       Add the perogies to the boiling water. When they float, they’re done! About 1-2 minutes.

10.   You can serve them boiled, or you can transfer them into a hot skilled and pan fry them with a little oil and butter. Yum!

Pearing Suggestions: Sauté the perogies with whatever you like to add your own spin! Bacon, Jalapenos, tomatoes— the possibilities are endless!

*Chef Tip: Any extra filling? Use it to make the perfect Jalapeno-Cheddar Potato Cakes for breakfast!