East European Cherry or Wild Berry Perogies
Ready In: 1 hr
Serves: 4
Yields: 36 pcs
Ingredients
Dough
- 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
Cherry Filling
- 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
Topping
- 1⁄2 cup butter
- 1⁄2 cup heavy cream
- 1⁄4 cup sugar
Directions
- 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.
- Enjoy.
- * Note if you have small children its a good idea to pit the cherries.
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