Monday, 10 February 2014

Perogy Dumplings

Dumplings in Canada are called Perogy. Perogy Boyz is a famous street food truck in Calgary Canada and they have the best Perogys available. Here is my take on the recipe.


Preparation: 40 minutes
Cooking: 10 minutes
Serves: 2
Adapted from: Eat Street, Fox Traveler

Ingredients:

For the filling
  • Beat root - 1/2, boiled
  • Carrots - 2 small, finely grated
  • Coriander - 1/2 bunch
  • Green Chilies - 2
  • Plain sausages - 6, finely chopped
  • Olive oil - 2 tbsp.
  • Onion - 1/2 finely chopped
  • Garlic - 2 cloves
  • Salt, Pepper - to taste
  • Red chili flakes - to taste
  • Butter - 1 tsp
For the dressing
  • Egg less mayonnaise - 1 tbsp (ready made)
  • Fresh cream - 1/2 tsp.
  • Coriander - 1 tsp
  • Green chili - 1, small
  • Milk - 2 tbsp.
For the Perogy
  • All purpose flour - 6 tbsp.
  • Finely chopped parsley - 1/2 tsp
  • Salt - a pinch
  • Pepper - a pinch
  • Keya's all purpose seasoning - a pinch
  • Vegetable oil - 2 tbsp
  • Water to knead

Preparation

For the filling

  • In a pan, add olive oil and allow to heat and add the onions and saute till soft and pink.
  • In a grinder, add coriander, green chilies and garlic and make a fine paste.
  • Take the boiled beet root and grate it finely.
  • When the onions are soft, add the carrots and the coriander paste and saute till the carrots are soft and the coriander paste is cooked. 

  • Now add the beet root and saute till the beet root dries out. Add the sausages. Saute.
 
  • Add salt, pepper, chili flakes and butter and saute. Take off the flame and allow to cool.
For the dressing
  • In a grinder make a paste of coriander and green chilies.
  • In a bowl, mix mayonnaise, cream, milk and coriander chili paste.
  • Season with salt and keep aside.
For the Perogy
  • In a bowl, mix all purpose flour, seasoning, salt and oil. Make a dough. Add water if necessary.
  • Make small balls of the dough and roll into flat chappati. Don't make it too thin, else it will break
  • Using a cutter, cut the flat chappati into small circles.
 

  • Using a spoon, add the filling to the center of the circles and using water, seal the ends tightly.
  • In a deep pan, keep water to boil. When the water starts to bubble and boil, add the Perogy and boil till they surface.
  • Remove from water and keep in muslin cloth so that the water drains out.
  • Now in a flat pan, add a few drops of olive oil and allow the oil to become hot.
  • fry the boiled Perogys till golden and crisp.
  • Remove from flame and serve with the mayonnaise dressing!
Note:
  • While serving, you can add caramelized onions / boiled chopped eggs / crispy bacon / crispy potato fries / fresh vegetables as a garnish.