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Summer Perogies
Makeover by: foodiePrints
Looking to make something fresh, healthy and fun for the family to eat, we decided to turn this casserole into perogies. We gave this dish a unique twist by heading out into the sun and finishing it on the BBQ. You can use leftovers or start with fresh ingredients. It’s perfect for a summer BBQ picnic!
Dinner Edition
Mom’s Chicken Macaroni
I’ve been eating and making this dish for as long as I can remember – until my husband got bored of it!
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We love exploring comfort foods from every culture. We are constantly trying new recipes and putting our own twist on them.
Preparation
What You Need
Wrapper:
1 package (454g) of store-bought fresh dumpling wrappers
OR homemade perogi dough*
*To make your perogi dough from scratch:
1 lb of All-Purpose flour (approx. 3 cups)
1 tsp (5 ml) salt
1 large egg
¾ cup (approx. 175 ml) water
2 tbsp (30 ml) oil
Filling:
2 tbsp (30 ml) butter to sweat the onions
1 onion diced finely
1 cup (250 ml) of 5% cream
2 tbsp (30 ml) of sharp, smooth melting cheese (e.g. smoked gouda, old cheddar, oka, etc.)
2 cups (500ml) leftover grilled chicken, chopped into small pieces
Salt and pepper to taste
Butter for pan-frying the perogies
Makes 4 to 6 servings
1 package (454g) of store-bought fresh dumpling wrappers
OR homemade perogi dough*
*To make your perogi dough from scratch:
1 lb of All-Purpose flour (approx. 3 cups)
1 tsp (5 ml) salt
1 large egg
¾ cup (approx. 175 ml) water
2 tbsp (30 ml) oil
Filling:
2 tbsp (30 ml) butter to sweat the onions
1 onion diced finely
1 cup (250 ml) of 5% cream
2 tbsp (30 ml) of sharp, smooth melting cheese (e.g. smoked gouda, old cheddar, oka, etc.)
2 cups (500ml) leftover grilled chicken, chopped into small pieces
Salt and pepper to taste
Butter for pan-frying the perogies
Makes 4 to 6 servings
Instructions
To make the dough:
In a large bowl, sift the flour together with salt.
In another bowl, mix together the egg, water, and oil.
Pour the wet mixture into the bowl containing the dry ingredients.
Using a non-stick spatula, stir the mixture until it forms a loose dough. Place the dough onto a lightly floured surface and gently knead until a soft dough forms. If the dough does not come together, add a tablespoon of water. If the dough is too wet, add more flour.
Place the ball of dough into a zip top bag and let it rest in the fridge for at least 30 minutes. The dough can be made up to two days in advance and refrigerated until needed.
To make the filling:
In a non-stick skillet over medium heat, melt 2 tablespoons of butter and gently sweat the finely chopped onions with a pinch of salt. Once the onions are translucent (about 5 minutes), add the cream. Reduce until thickened. Add the cheese and stir until melted. Add the chicken and a pinch of salt and pepper. Set everything aside and let the mixture cool.
To make the perogies:
If you are using homemade dough, divide the dough in half. Roll out one half onto a lightly floured surface to about 3mm thickness. Using a 3-inch round cutter (a glass cup also works), cut rounds. Place a large damp tea towel over the rounds to prevent them from drying out. Repeat with the remaining dough.
If using pre-made dumpling wrappers, also cover with a damp tea towel.
Over medium heat, bring a large pot of salted water to a boil.
Meanwhile, place 1 teaspoon of filling on each round. Lightly moisten the edge of half of the round with water. Fold one end over the filling and pinch the edges together to seal. Place the perogies onto a lightly floured tray and cover with a damp tea towel. Repeat this process with any remaining dough and filling.
Cook the perogies in batches in the boiling water, stirring occasionally until the perogies float (about 5 minutes).
With a slotted spoon, remove perogies to a colander to drain. Place the perogies in a large bowl and drizzle some oil over them. Gently mix. The oil will prevent the perogies from sticking while the next batch cooks.
In a non-stick pan, melt some butter over medium heat. Place the perogies into the pan and brown them gently on both sides (about 2-3 minutes).
To give the perogies a smoky flavour, finish them by placing them on the grill.
Serve with a dollop of sour cream and garnish with finely chopped chives or green onions and a sprinkle of finely chopped bacon.
View the comments for this recipe and share one of your own!
In a large bowl, sift the flour together with salt.
In another bowl, mix together the egg, water, and oil.
Pour the wet mixture into the bowl containing the dry ingredients.
Using a non-stick spatula, stir the mixture until it forms a loose dough. Place the dough onto a lightly floured surface and gently knead until a soft dough forms. If the dough does not come together, add a tablespoon of water. If the dough is too wet, add more flour.
Place the ball of dough into a zip top bag and let it rest in the fridge for at least 30 minutes. The dough can be made up to two days in advance and refrigerated until needed.
To make the filling:
In a non-stick skillet over medium heat, melt 2 tablespoons of butter and gently sweat the finely chopped onions with a pinch of salt. Once the onions are translucent (about 5 minutes), add the cream. Reduce until thickened. Add the cheese and stir until melted. Add the chicken and a pinch of salt and pepper. Set everything aside and let the mixture cool.
To make the perogies:
If you are using homemade dough, divide the dough in half. Roll out one half onto a lightly floured surface to about 3mm thickness. Using a 3-inch round cutter (a glass cup also works), cut rounds. Place a large damp tea towel over the rounds to prevent them from drying out. Repeat with the remaining dough.
If using pre-made dumpling wrappers, also cover with a damp tea towel.
Over medium heat, bring a large pot of salted water to a boil.
Meanwhile, place 1 teaspoon of filling on each round. Lightly moisten the edge of half of the round with water. Fold one end over the filling and pinch the edges together to seal. Place the perogies onto a lightly floured tray and cover with a damp tea towel. Repeat this process with any remaining dough and filling.
Cook the perogies in batches in the boiling water, stirring occasionally until the perogies float (about 5 minutes).
With a slotted spoon, remove perogies to a colander to drain. Place the perogies in a large bowl and drizzle some oil over them. Gently mix. The oil will prevent the perogies from sticking while the next batch cooks.
In a non-stick pan, melt some butter over medium heat. Place the perogies into the pan and brown them gently on both sides (about 2-3 minutes).
To give the perogies a smoky flavour, finish them by placing them on the grill.
Serve with a dollop of sour cream and garnish with finely chopped chives or green onions and a sprinkle of finely chopped bacon.
View the comments for this recipe and share one of your own!
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