Northern Ontario Perogies
Soft dumplings filled with potato and cheddar, boiled then fried in butter with onions.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Large pot
- •Rolling pin
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 16 g
- carbs
- 58 g
- protein
- 13 g
- calories
- 430
Instructions
- 1
Mix the flour, egg, sour cream, water and a teaspoon of salt into a soft dough and rest it 30 minutes covered.
- 2
Beat the cheddar into the hot mash with plenty of salt and pepper and cool.
- 3
Roll the dough thin and cut 8 cm rounds.
- 4
Place a spoon of filling on each, fold and pinch the edges tightly shut.
- 5
Boil in batches for 3-4 minutes until they float, then lift out and drain.
- 6
Fry the onions in butter until deep gold, add the perogies and fry until blistered.
Chef's tips
Seal with dry fingers — any filling on the edge will open in the water.
Ingredient substitutions
- cheddar cheese → farmer cheese or sauerkraut for other traditional fillings
Storage
Freeze uncooked on trays, then bag for 3 months.
Common mistakes to avoid
- •Rolling the dough too thick
- •Boiling too many at once
Serving suggestions
Cooked Northern Ontario Perogies?
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