Happy 2018! Despite the worst weather we’ve experienced in awhile—25 degrees as the high!—a new year always brings hope for me. Hope I’ll be better at what I do, hope that I’ll end the year proud of what I accomplished. And while hope is a very good thing, you are also going to need a helping of luck. 😉
Years ago, I was doing research on lucky foods for New Years, wanting something that I could make a tradition out of. Enter the classic perogi, little purses filled with ‘money’ and ‘gold’ (sauerkraut and cheese). They are perfect, delicious and easy. Time consuming but oh so worth it. 👌
Makes 2 dozen
1.5 c. flour
1/2 tsp. salt
3/4 c. water
1/8 c. sour cream
1/2 lb. potatoes
1 T. sour cream
1/4 tsp. salt
1/2 c. sauerkraut, drained
1 c. shredded sharp cheddar
2 T. butter
1/2 small onion, sliced
Stir with a wooden spoon or spatula until a shaggy dough forms. As I mixed my wet ingredients in, I must have mismeasured my dry ingredients because the dough was way too wet! If this happens to you, keep adding flour until it becomes a dough you can handle.
Cover with a dish towel and set aside to rest on the counter. Be sure to flour the surface before placing the dough! When working with dough, flour is your best friend.
Scrub potatoes clean and place them in a pot with water to boil over high heat. Simmer on medium low heat until potatoes can be pierced easily. Drain and mash, then mix in salt and sour cream until smooth. Add sauerkraut and cheese and stir to combine.
Shape filling into 1 inch balls (the size of a quarter) and arrange on a plate. I used a 1 inch cookie scoop which was helpful to keep size consistent, but I’ve done it by hand many times which works too. It’s important to keep the balls at 1 inch otherwise making the perogis will be difficult.
Just a bit of clarification; I added thyme to the filling because I had it in my fridge and why not? The great thing about this recipe is it is very easy to customize.
Boil until they float, stirring occasionally so they don’t stick to the bottom. You can eat them as is, adding sour cream, bacon, tomatoes, etc. My favorite way is pan fried with butter and onions, served with a side of sour cream. Yum yum!
Crispy, creamy, delicious and completely homemade, that’s the Feisty way! ;). Also, if you have leftover dough, you can roll it thin and slice it for fresh pasta. I haven’t tried it yet, but that’s what I’m doing with mine.
Happy New Year my loves, and here’s to delicious food and luck in 2018! 🥂