Smoked Ham Stuffed Perogies

Total Time:
35 min
20 min
15 min

12 perogies

  • Filling:
  • 2 cups leftover mashed potatoes
  • 1/2 cup smoked ham, diced
  • 1/4 cup frozen sweet peas, thawed
  • 1/2 cup shredded Gruyere
  • Dough:
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 2 teaspoons olive oil
  • 1 cup warm water
  • 1 gallon salted water
  • 1 small onion, sliced
  • 1/2 stick butter
  • 2 scallions, sliced
  • Sour cream, to garnish
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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