Name: Smoked Ham Stuffed Perogies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 perogies
Cuisine: european
Ingredients: 2 cups leftover mashed potatoes; 1/2 cup smoked ham, diced; 1/4 cup frozen sweet peas, thawed; 1/2 cup shredded Gruyere; 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

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.

Smoked Ham Stuffed Perogies

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