inthekitchen
White Truffle Perogies at Fusion Grill With a name that can be spelled a hundred ways , there ’ s one thing that everyone agrees on : perogies are wildly delicious – and so addictive they ’ ve even been referred to as “ Canadian crack ” ( National Post , 2013 ). While Polish and Ukrainian families popularized these cheesy pillows of potatoes in Canada , they are now ubiquitous to Canadian cuisine , sparking imaginative fillings and toppings . Locavore chef Lorna ’ s innocent dose of truffle oil serves as a gentle reminder how perogy perfection can turn into the city ’ s gateway drug .
INGREDIENTS Dough 2 cups all-purpose flour 1 / 2 tsp salt 2 large egg yolks 2 tsps vegetable oil 1 / 2 to 1 / 3 cup hot tap water
Filling 2 medium potatoes , peeled , cut into chunks 2 tsps milk
1 tsp white truffle oil salt , to taste
METHOD Dough 1 . Place flour and salt in food processor . Add eggs and oil , pulse to combine . 2 . Add water a little at a time , running the food processor between additions , until dough begins to hold together and is slightly sticky . Form dough into ball and wrap in plastic wrap . Chill at least 1 hour , or overnight .
Potato Filling 1 . Bring a medium pot of salted water to a boil . Add potatoes . 2 . Cook until potatoes are soft . Drain . 3 . Add milk to potatoes and mash with potato masher or ricer until smooth . Stir in truffle oil and season with salt , to taste .
Assembly 1 . To fill perogies , divide dough into 3 to 4 pieces . Using hands , shape these pieces into logs about 1 inch in diameter . Slice each log into pieces 1 inch wide . Dust each one lightly with flour . 2 . Using a rolling pin , roll each piece into a round disc . Place a rounded tsp of filling in centre of each disc . Using your fingers , gently pull dough over filling to form halfmoon shape . Pinch edges together carefully but tightly , crimping to seal . Place on baking sheet lined with parchment paper . 3 . To cook perogies , bring large saucepan of salted water to a boil . Reduce heat so that the water simmers and does not boil rapidly . 4 . Add perogies , one at a time , taking care not to over-crowd the pan . Cook uncovered for 5 minutes , stirring occasionally and gently with a wooden spoon to loosen from sides of saucepan . Drain .
Yield 2-3 dozen
Photography by Fusion Grill
18 ciao ! / aug / sep / two thousand twenty-three