This made about 30 perogies, and we had a container of filling left over. Recipe scales very well!
- 3 large yams
- 3-4 cloves garlic, peeled
- 1T buttery spread
- 8 shallots, finely chopped
- 2 green onions, finely chopped
- 1/2t salt
- 100-150g gouda, shredded
- cracked pepper (to taste)
- 2c flour
- 1/3t salt
- 2 t egg replacer mixed well with 2T water
- 1/2 to 1c boiling water
- 1T vegetable oil
- Pre-heat oven to 400.
- Wash, peel and slice yams into small chunks.
- Place yams onto greased cookiesheet. Pour overtop about a half a cup of water (to make sure they don't dry out.)
- Roast in oven until tender (they'll be blended later).
- Lightly coat garlic cloves in olive oil and place in toaster oven. Roast at 400 for 20 minutes, or until brown. Note: Cloves could probably just get roasted with the yams, but it was too late by the time I thought of that, so I used the toaster oven ...
- Combine flour and salt in a bowl and mix well.
- Add oil and 1/2c boiling water. Mix into a ball. We needed a little extra water to get to 'dough' consistency, hense the extra water in the ingredients list.
- Let dough sit for half an hour.
- Saute shallots in 1T buttery spread and 1/2t salt, until carmelized and browned.
- Mash or blend roasted yams and garlic together.
- Combine yam mixture, shallots, green onion, and gouda in a large bowl. Season with salt and cracked pepper (to taste).
- Divide dough into quarters. Roll each quarter out to about 1/8" thickness or so. Make sure countertop is dry, as dough will get very sticky otherwise.
- Find something round to use as a cutter - a cookie cutter is ideal. We didn't have one, so we used a metal 1 cup measure and it worked well. Cutter should have about a 3" diametre.
- Cut up dough into circles. Place circles on a plate. Make sure to stagger, as they will stick together.
- Prepare yourself for extremely slow and finiky (but totally worth it) work:
- Place about 1 teaspoon of filling in the centre of each dough circle. Wet inside edges of circle and fold in half, into a perogy shape. Flute the edges with a fork if you want. Make sure there is not a lot of filling in the seam of the perogy, or it will open when the perogy is boiled.
- Place perogies (6-8 at a time worked well for me) in boiling water. They are done when they begin to float (3-5 minutes).
- Toss with a little buttery spread and serve.