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Chef Don Keith,
Alycia’s Restaurant

The staff at Alycia’s are perogy making masters, making 1,000 dozen of the dumplings each day. The key to good perogy dough is letting it rest before rolling out. This makes it easier to roll. Chef Don Keith recommends making the filling the day before so that it is chilled before assembly.

5 lbs potatoes (about 10), peeled and quartered
1 tsp onion powder
4 Tbsp grated cheddar cheese
Pepper, to taste

Perogy dough
1 cup warm water
1 egg
2 Tbsp oil
Pinch of salt
2 cups flour
Vegetable oil, to fry

Bacon, fried and diced
Green onions, chopped

1.   In a large pot of boiling water, cook potatoes until they can be easily pierced with a fork.
2.   Transfer potatoes to a bowl and mash with onion powder, grated cheese and pepper. Chill.

Perogy dough
1.   Mix water, egg, oil and salt together. Add flour and gently mix.
2.   Let dough rest 15-30 minutes.
3.   Roll dough out 1/8-inch thick. Cut in circles with cutter or the rim of a glass.
4.   Fill each dough circle with 1 tsp of cooled filling. Fold dough in half and pinch edges together to close.
5.   In a pot of boiling water, cook perogies until they float to the surface.
6.   Let perogies cool.
7.   In a saucepan, heat vegetable oil and fry perogies until golden brown on each side. Garnish and serve.

Yield 5 dozen perogies

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