Perogy Bowl
Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl.
INGREDIENTS
Sweet Potato Perogies
4 cups all-purpose flour
2 Tbsp salt
1 1/2 cups warm water
4 lbs sweet potato, peeled
1 large onion, diced and fried
1/2 lb goat cheese
1 tsp salt
1 tsp sugar
Dill Sour Cream
2 cups sour cream
2 Tbsp fresh dill, chopped
1 1/2 tsp lemon juice
pinch of salt and pepper
Roasted Beets
4 large beets
METHOD
Sweet Potato Perogies
1. Mix flour and salt, then add warm water. Mix with hands until mixture stays together.
2. Place on a floured surface and knead until smooth. Divide into 4 pieces, and place into a container to rest.
3. To make filling, boil sweet potatoes until soft. While hot, mix in onion, goat cheese, salt and sugar. Set aside.
4. Place rested dough on floured surface, dusting both sides. Roll out until 1/4” thick, then use a glass to cut out circles.
5. Place filling in circles and fold over, pinching the perogy closed.
6. Bring large pot of water to a soft boil, then add perogies, cooking until they float to the top.
Dill Sour Cream
1. Combine all ingredients.
Roasted Beets
1. Wrap beets individually in tin foil, then place on a sheet pan. Bake at 350°F for 20 mins (or longer depending on size).
2. Unwrap beets and peel. Cut beets into wedges, then set aside.
ASSEMBLY
1. Separate perogies and beets into 6 bowls, garnishing with spinach and more goat cheese. Serve with dill sour cream.
Yield 6 servings