*As featured on CTV Morning January 21st, 2015
Ingredients
Dough
1 Large Egg
5 mL Salt
300 mL Water
60 mL Vegetable oil
750 mL All purpose flour
230 mL Navy bean flour (or pinto bean flour for a unique dough colour)
Filling
250 g Cooked fryer chicken (according to recipe), meat pulled, coarsely chopped
460 mL Apple juice
60 mL Apple cider vinegar
1 Medium Yellow onion, peeled and quartered
600 g Russet potatoes, peeled and cut in half lengthways
250 g Smoked gouda, grated using fine side of a 4-sided grater
1 Medium Bulb Garlic cloves, peeled, brushed with vegetable oil, roasted until golden brown.
45 ml Green onion, sliced razor thin
200 ml Barbecue sauce
To Taste Salt and pepper
Directions:
For the Perogy Dough:
Add wet ingredients to dry. Add a bit more water if necessary. Knead the dough for 3-4 minutes. Place dough in a bowl, cover tightly and refrigerate the dough for half an hour to rest.
For the Filling:
Place the quartered onion, apple juice and vinegar and cut up cooked chicken in the bottom of a slow cooker (crockpot). Cover with the lid.
Cook overnight. Remove chicken from the cooker, discard skin and bones. Shred the chicken meat.
Place potatoes either in a steamer or in a pot of lightly salted cold water. Steam the potatoes until tender enough to mash, or bring your pot of water to a boil and cook the potatoes to mash tender. Mash potatoes with cheese and roasted garlic, or for best results, run potatoes through a food mill. Add the cooked chicken, barbecue sauce and green onion to the mix. Season with salt and pepper to taste.
Using a bench scraper (or knife) cut a ¼ piece of the dough off and roll to approx. 1/16th of an inch thick. Cut rings out using a 2 inch pastry ring cutter. Place approximately 1/2 tbsp. of filling into the ring, rub water on the edge of the dough and press to seal. Crimp with a fork if if desired. Repeat until all filling and dough is used.
To Cook: Bring a pot of lightly salted water to a boil and cook the perogies in batches until they float to the surface. Remove and serve immediately or cool down in water, drain well.
If freezing: toss the perogies with generous amounts of vegetable oil to prevent sticking. If eating immediately: pan fry in margarine or butter. Serve with sour cream or for extra spice add hot sauce to the sour cream.
RECIPE YIELD: 6 DOZEN PEROGIES