Recipe courtesy of Aaron McCargo Jr.
Episode: Polish Party
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Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
12 perogies
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
12 perogies
Level:
Easy

Ingredients

Filling:
Dough:

Directions

Watch how to make this recipe.

In a medium bowl, add filling ingredients and combine well. Set aside.

In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)

Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.

Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.

Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.

Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.

Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.

Remove to a platter and serve with sour cream.

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