Ricardo's Perogies

Directions

1. In a large bowl, combine the flour and salt. Make a well in the centre. Pour the water, egg and 2 Tbsp (30 mL) oil into the well. Mix with a fork or your hands.

2. Place the dough on a flat surface and knead until smooth. Shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.

3. In a bowl, combine the potatoes and cottage cheese. Season with salt and pepper. Set aside. On a floured surface, roll out the dough into a thin sheet.

4. Cut out rounds using a 3-inch (7.5 cm) cutter. Spoon about 2 tsp (10 mL) of the filling onto the centre of each round. Brush the edges of the rounds with water.

5. Fold the rounds over the filling to form half-moons. Press the edges together to seal. Set aside on a floured baking sheet. Boil the perogies in a large pot of boiling salted water until they float to the surface. Continue cooking for 4 minutes. Drain and coat lightly with oil.

6. In a skillet, brown the perogies in the remaining oil. Season with salt and pepper. Transfer to a plate and keep warm.

7. In the same skillet, brown the shallots in the butter. Season with salt and pepper. Spoon over the perogies.

Excerpted from Ricardo: Meals for Every Occasion by Ricardo Larrivée. Copyright 2010 by Whitecap Books Ltd. Excerpted with permission of Whitecap Books Ltd.