Prep 30 mins
Cook 30 mins
This has always been a favorite of mine. I could hardly wait for cherry season to come round. I can only say that this is Eastern European I’m not sure if it’s Ukranian, Polish or East German. My mother and her family all make it, and she was from East Germany, I have Polish friends that make it and my dad’s family makes it and their from the Ukraine, then again they have major sour cherry tree orchards in all those areas so its not surprising. This is a bit time consuming I always got my kids to help they liked cutting and rolling. This is eaten as a meatless main course. You could use it as dessert or side. I've also made this with wild berries, (raspberries, black berries, blueberries and strawberries mixed)but I toss the berries in a heaping spoon of brown sugar first I couldn't wait for the cherries.
- 1 cup sour cream
- 2 1⁄2 cups unbleached flour
- 1 tablespoon melted butter
- 1 egg
- 1 egg yolk
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 lb cherries, stemmed washed and pitted but you don't have to pit them
Wild Berry Filling
- 1 lb wild berries, mixture of strawberries, blue berries, black berries, raspberries
- 1 tablespoon brown sugar, heaping
- 1⁄2 cup butter
- 1⁄2 cup heavy cream
- 1⁄4 cup sugar
- In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
- Divide the dough in half and cover for 10 minutes.
- In the meantime fill a large pasta pot with water add a little salt (like you would with pasta) and bring the water to a boil then reduce heat to a simmer.
- If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
- On a floured surface roll each half of the dough into a thin circle ¼ “ thick. Cut the dough using a 3 – 4 inch circle cutter (I just use a drinking cup ) re-roll scraps.
- To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries).
- Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
- Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
- Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
- Remove with a slotted spoon to a colander so they drain while the others are cooking.
- In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
- Remove to a serving plate.
- Drizzle with heavy cream and sprinkle with a sugar.
- * Note if you have small children its a good idea to pit the cherries.