Canada Non-GP 2020: Perogies
Red Bull Virtual GP Image Credit @ZAKON_BY
The final Virtual Grand Prix was held for Canada, as it was finally announced that F1 would start up for the 2020 season the first weekend in July. It’s been fun watching them, but I am ready to see some real on-track action.
I am sure all the Sky Sports F1 Team is also ready, lest they had to go through a full second round of Crofty’s Trivia! Though I’ll admit we laughed quite a bit, particularly when Johnny was playing!
For Canada this year: Perogies! I’ve only ever had store bought perogies, and not many. The idea is simple enough - potato filled dumplings, pan-fried in butter. I was sold at ‘potato’, and then further reeled in by ‘dumpling’, and ‘fried in butter’ will get me every time. If you want to make them as close to Grandma Gretsky’s as possible, follow the directions below, but I would also recommend adding a little rosemary or other herbs, a blend of cheese such as gruyere or gouda, and mashing the potatoes lightly to leave a few bigger chunks for texture. Serve with a fresh salad, and yum! Waaay better than the store- bought ones.
According to the original recipe source, this recipe was passed down to Wayne Gretzky by his grandmother. It is of Ukranian origin, and is served in Gretzky’s restaurant in Toronto. He calls it “Grandma Gretzky’s Great Perogies”.
Perogies
Adapted from CBC
Makes about 20-24 perogies
Filling
1 large potato
1 onion, separated
1 tsp butter
½ cup cheddar cheese, grated
Ground pepper
Salt
Pastry
1 cup flour
1 egg yolk
1 dash salt
¼ cup boiling water
For Cooking and Serving
½ tsp salt
1 Tbsp oil
1 Tbsp butter
2 green onions, chopped
Sour cream, to taste (optional)
Paprika, to taste (optional)
For the filling:
1. Slice onion in half, slicing though the basal plate (root end) to allow one half to stay in tact. Finely dice other half and set aside.
2. Boil potatoes and ½ in tact onion until potatoes are fully cooked. Drain potatoes, discard onion, and mash.
3. Sauté the diced onion in butter until tender, but and lightly browned.
4. Combine mashed potatoes, cheese, and cooked onion and mix well. Allow to cool.
For the pastry:
5. Combine all ingredients for pastry and mix together until mixture forms a ball. Cover and let stand at room temperature for 30 minutes.
6. Roll dough to about 3 mm thick. Cut in circles of approximately 7 cm diameter.
Preparing and cooking:
7. Place filling on half the circle, fold over and press edges together well, slightly dampening the edges with water to help seal, if necessary.
8. Fill a large saucepan ¾ full with water, add oil and salt, and bring to a boil.
9. Add perogies and cook, uncovered, stirring occasionally with a wooden spoon to keep from sticking, for about 5 minutes (until they rise to the surface of the water). Remove with slotted spoon.
10. Sauté in a frying pan with butter for one minute, add chopped green onions cook for 1-2 more minutes until perogies are browned.
11. Garnish with a dash of paprika and serve with sour cream, if desired.