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The Worldly (Kale-Onion-Potato) Perogy

perogyTalk about a recipe that takes inspiration from all around the globe. The perogy hails from Poland, but apparently the cheddar cheese in the filling is a very Canadian tradition (I always thought that’s just the way perogies were, although I’ve also always assumed everyone in the world has cheddar cheese at their daily disposal). The kale was inspired by an Irish mashed potato dish called colcannon. To add another country to the mix, I served this with Italian sausage.

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There are so many ways to serve perogies, they make a great dish for a host to serve. Lay out a smorgasbord of toppings like sour cream, chives, bacon bits, caramelized onions and so on. According to some sources, there are 100 ways to eat a perogy. I always like the sour cream treatment. What about you?

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There are also 100 ways to spell perogy. Well, twelve according to wikipedia today, but that is a hell of a lot of ways to spell one word: perogi, pyrogy, perogie, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrogie, and pyrohy. Crazy. It seems to be a regional thing. In Canada, we call them perogies … at least, that’s what I call them.

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When I was in Winnipeg a few years ago (a Canadian hotspot of perogies because of all the Ukrainian heritage and Mennonites), there was a dumpling festival. It celebrated the coming together of cultures in Winnipeg and emphasized the point that many cultures have a form of dumpling. Ever since that dumpling festival I’ve been amazed at how many times I find some kind of dumpling in a cultural cuisine. Let’s name some: gnocchi and ravioli (Italy), grandpere (Quebec), samosa (India), sambusa (Ethiopia and area), wonton (Hong Kong), dim sum (China) and pot sticker or gyozo (Japan/China). That’s all I know but I’m sure there are way more. I’m positive I’ve had a form of dumpling served in Mexican cuisine. Can you name that dumpling? Please.

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I’m going to be taking a break from posting a playlist for every recipe, however, fear not, I’ll still post a video or song that I’ve really been digging. I don’t think enough effort has been put into the playlists lately and I’m trying to focus more on the writing and photography right now. Man, it is really tough to choose because there are a ton of really awesome music vids out there. Today’s video is from a rad group from California called Cayucas (formerly Oregon Bike Trails). They’ve been signed to Secretely Canadian and just put out their new album. As soon as I heard this song I was hooked and caught myself dancing around a bit. Check out “High School Lover” (directed by Cameron Dutra, youtube won’t allow me to embed the video this time).

The Worldly (Kale-Onion-Potato) Perogy

(Recipe adapted from about.com)

Makes about 2 dozen perogies.

Dough

  • 4 cups flour, plus extra for kneading and rolling dough
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup sour cream, plus extra for serving
  • 1/2 cup butter, softened and cut into small pieces

Filling

  • 1 1/2 pounds potatoes, washed, peeled and cubed (about 4 medium potatoes)
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 cup onion, chopped (about a medium sized onion)
  • 2 cups kale, de-stemmed and ripped into bite size pieces
  • 1 cup shredded cheddar cheese
  • 1/4 cup butter

For Serving

  • Your choice of sour cream, caramelized onions, chives, bacon, sausage, et cetera
  1. Whisk the flour and salt together. Add the eggs all at once to the flour mixture. Add the sour cream and 1/2 cup softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes) and forms a ball.
  2. Wrap the dough in plastic and refrigerate for at least half an hour; the dough can be kept in the refrigerator for up to 2 days. Prepare the filling while the dough chills.
  3. Bring 2 cups of salted water to a boil. Cook potatoes in the water until tender (about 15 minutes).
  4. While potatoes are cooking melt butter in large skillet. Sauté the chopped onion until just starting to brown (about 5 minutes). Add the kale and cook for 5 more minutes until the kale is bright green and onions are golden brown. Remove from heat.
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  5. When potatoes are ready drain the water. Mash the potatoes in a large bowl or in the saucepan and stir in the kale mixture and cheese. Set aside.
  6. To finish the perogies roll out the dough on a floured surface. The dough should be a few millimeters thick (an 1/8 inch). Use a round cookie cutter, perogy maker or a glass with a 10 centimeter (4 inch) diameter to cut circles from the dough. Place a tablespoon of the filling in the centre of each. Fold the dough over the filling, forming a semi-circle. Press the edges together; dab with water if they don’t want to stick.
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  7. At this point you can freeze the perogies to use later (they’ll keep for several months). Arrange them on a cookie sheet so they’re not touching. Leave in freezer for an hour and then transfer the frozen perogies to an airtight container. If you want to make them right away you can go to the next step, however the perogies tend to break apart less when they’ve been frozen for an hour.
  8. Bring a pot of water to a boil. Drop in the perogies and boil for 8 to 10 minutes until they float to the top. Remove from water and allow to dry for a couple minutes.
  9. Melt the 1/4 cup of butter in a frying pan. Add the perogies and fry until lightly crisp. Arrange in a container with a breathable covering such as a tea towel and bring to potluck like this. Serve with sour cream, caramelized onions, chives, bacon, sausage and so on.
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2 comments on “The Worldly (Kale-Onion-Potato) Perogy

  1. kahht
    April 7, 2013

    It’s also great without any cheese.

  2. kahht
    April 7, 2013

    Found this link to dumplings around the world: http://www.saveur.com/gallery/Dumplings-Around-the-World

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This entry was posted on April 6, 2013 by in Appetizer & Noms, Main Dish and tagged , , , , .

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