Potato Cheese Pierogi With Kale Cooking Greens
|Potatoes||1 Cup (16 tbs), chopped potatoes, 1 inch dice|
|Minced garlic||1 Teaspoon|
|Onion||1 Small, finely diced|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Chopped kale||1 Cup (16 tbs) (Cookin Greens or any other product)|
|Unbleached white flour||2 Cup (32 tbs)|
|Eggs||2 Small, beaten|
|Sour cream||1 Cup (16 tbs)|
|Butter||1 Tablespoon (extra)|
Bring 2 cups water to boil in saucepan, add potatoes
8 to 10 minutes or until tender.
Drain and mash well in large bowl.
Over medium heat, melt 2 tbsp butter in a medium-sized skillet.
Add garlic. Sauté for 30 seconds. Add onions, pinch of salt and
pepper. Cook mixture stirring occasionally for 5 minutes or
until onion is soft. Add 1 cup Cookin’Greens Kale.
Sauté for 5 minutes on low heat. Stir well.
Combine onion- kale mixture with the mashed potatoes,
cheddar cheese, lemon juice and mustard. Stir well.
Preparing Perogie Dough
Combine flour and salt in a large mixing bowl or use
chopping blade of food processor Cut the butter into the
flour mixture until well blended. Add eggs and knead until
smooth-by hand or food processor. Dough should be smooth,
moist and elastic. Divide dough evenly into 16 balls.
Assembling Perogies :
Roll out each piece of dough into a 5 inch diameter.
Put 1 tbsp filling onto ½ the circle, leaving a ¼ inch border to
the edge of the dough .Fold the half circle with no filling over
the half with filling. Dip a fork in water and press down the
edges of the circle to seal it.
Blanche perogie in a 6 quart pot of boiling salted water 6-8
at a time. When they rise to the top they should boil for at
least 5 minutes. Remove with slotted spoon onto platter.
Sauté Finish Option:
Remove with slotted spoon. Transfer to large skillet with
2 tbsp melted butter adding 6-8 at a time over medium heat.
Toss gently to coat. Sauté for 5 minutes. Add 2 tbsp of water
to the pan. Cover - lower heat . Cook for an additional 5 minutes,
until they are golden brown on the bottom and have
heated through.Serve with sour cream and a generous
sprinkling of paprika
Tip:To freeze for up to 2 months, place blanched perogies
in a single layer on a cookie sheet, wrap with aluminum foil
and freeze on level shelf. Once frozen, transfer to
large plastic bag. Defrost overnight in fridge or
in microwave (7 minutes on low setting).