The traditional perogie is given a twist with a different savoury filling in this take on an Eastern European staple.
Potato and Horseradish Dumplings
Serves 4
Ingredients:
Dumplings
- 3 cups AP flour
- 1 egg
- 1 cup water
- salt
Filling
- 2 large russet potatoes
- 1 tbsp fresh grated horseradish
- 2 tbsp butter, unsalted
- 3 tbsp full fat cottage cheese
- 1 clove garlic crushed
- 1 tbsp chopped basil
- Salt and white pepper
Instructions:
For dumplings:
- Add the flour to the bowl of a mixer fitted with a dough hook. Add a pinch of salt and turn mixer on low speed.
- Add the egg and allow to combine. Add just enough water to make a firm dough, mix until smooth.
- Wrap in plastic and rest in the fridge for 3 hours.
For filling:
- Scrub the potatoes under cold water and dry.
- Rub with salt and bake at 375C for 45 minutes. Foam the butter and pull from the heat and add the garlic. Keep warm.
- Scoop out the flesh of the potatoes and keep the skins from the potato broth. Rice the potato flesh into a bowl and cover with a tea towel.
- Add the garlic butter and cottage cheese to the riced potato and mix well with a rubber spatula.
- Season with salt and pepper and allow the mixture to come to room temperature before adding the basil and horseradish.
Roasted Potato Broth
Ingredients:
- Skins from the potatoes for dumpling filling
- 350ml chicken stock
- 1 tbsp Tamari
- salt
Instructions:
- Roast the potato skins on 325C for one hour or until deep brown. Allow to cool.
- Crush potato skins and cover with warm stock. Allow the skins to cool in the stock and strain. Refrigerate until needed.
- Roll out the dough thinly and cut into 3" round with a cookie cutter. A soup tin or water glass may be used as well.
- Place a 2 tsp ball of filling in the center of the dough. Fold over the dough and seal the edges well. Cook the dumplings in boiling salted water.
- Allow the dumplings to cook for three minutes after they rise to the surface.
- While the dumplings are cooking warm the stock and dress the onions lightly with the vinaigrette. Season with a pinch of sea salt. Be careful, a little goes a long way.
- Place 3 dumplings in a bowl and flood the bottom with the broth. Finish the salad with half of the tarragon leaves. Place the salad on top of the dumpling and finish with a few more of the tarragon leaves.
Sweet Onion salad and vinaigrette
Ingredients:
- 1 Maui Onion, sliced thin
- ½ lemon juice only
- 3 tbsp cold pressed hemp seed oil or any cold or first press nut oil
- 2 tbsp toasted hemp seeds
- 1 tsp Dijon mustard
- ½ bunch tarragon picked
- sea salt
Instructions:
- Combine lemon juice and Dijon. Slowly whisk in the nut oil of choice, a pinch of salt and set aside.
- Toast the hemp seeds or nuts in a dry frying pan. Set aside.
- Peel and slice the onion as thin as possible, a mandolin works best but a srap knife is fine. If you can’t find a Maui onion, a Vidalia or Spanish onion will do.
- Cover with a tea towel and refrigerate.