City Palate

The Wine and Beer Issue - May June 2017

Saskatoon Perogies
Saskatoon_Perogies

July / Aug 2015

From Julie Van Rosendaal

There is perhaps no dish more prairie-influenced than perogies stuffed with saskatoons. Eat them for dessert, boiled then cooked until golden and crisp in a hot pan with butter, topped with sour cream, crème fraîche or vanilla yogurt. They’re also delicious for breakfast or brunch.

Dough:

3 c. all-purpose flour

1/2 t. baking powder

1/4 t. salt

3/4 c. milk

2 T. butter, melted, or oil

1 large egg

1/3 c. water

Filling:

2/3 c. sugar

1 T. all-purpose flour

2 c. fresh or frozen saskatoons

butter, for cooking

sour cream or crème fraîche, for serving

In a large bowl, stir together the flour, baking powder and salt. In a small bowl, stir together the milk, butter and egg. Add the liquid mixture to the flour mixture, then add the water, about a third at a time, until you have a soft, slightly sticky dough. Knead it about 10 times, then cover with a towel and let rest on the countertop for 20 minutes.

To make the filling, stir together the sugar and flour, then shake the mixture over the saskatoons and toss to coat. On a lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using a 3-inch round cutter, cut into rounds. Stretch each round slightly; fill with a spoonful of the saskatoon mixture, ensuring you get some of the sugar-flour in there as well. Pull the dough over the filling into a semicircle; pinch the edges together to seal. Cover with a tea towel. Repeat with the remaining dough and filling. Freeze in a single layer or cook immediately.

To cook, bring a large pot of lightly salted water to a boil and cook the perogies (fresh or from frozen) in batches, until they float to the top and the dough is tender, about 10 minutes. Meanwhile, set a heavy skillet over medium-high heat and add a generous dab of butter. With a slotted spoon, transfer the boiled perogies to the hot pan and cook until golden and crisp on each side. Serve with sour cream or crème fraîche. Makes about 3 dozen.


Appetizers, Starters and Breakfasts