I recently spoke, appropriately distanced and outdoors, with Anna Helmer.
Anyway, you’ll have to give it a listen. Right HERE.
Rustic Recipe Ahead
Here are the deets for the dough:
2 c. full fat plain yogurt
1 tsp. salt
2 1/4 c. all-purpose flour
Extra flour for rolling out dough.
Beat wet ingredients together (with whisk, stand mixer or hand mixer).
Slowly add flour and salt to the wet ingredients, if using a stand mixer. Or if combining by hand, pile the flour, make a well and pour the liquid into the well and bring the flour to the middle until combined. Some needing is required to combine. It should be tacky, not sticky.
Wrap the dough and let rest in the fridge for 2 hours.
You can make your favourite filling now (listen to the podcast for suggestions or consult Chef Google).
Remove dough from fridge. Cut in half (or quarters if you have a small work surface). Roll out the dough to 1/8 of an inch.
Cut circles. Dumpling cutters are often 3″ circles. I used a wide mouth mason jar which is almost 2 3/8. I roll the dough even more after cutting as it tends to retract from the original roll out. I spin the piece around and work from the middle outward getting an even stretch. The finished piece should be 3″.
Add 1 tsp. of filling to each circle.
Fold the dough over the filling and pinch closed. If the dough has dried, try dipping your finger in water and running it around the edge of the circle before closing.
Place complete perogies on a floured surfaced until ready to cook (I use a cookie sheet as it can be moved to your pot of water).
Next, cook as desired. I like the boil then fry method. I often test one in boiling water to see how long it takes for the dough to cook. I occasionally do this before filling a bunch of perogies, so I can ensure my filling is appropriately seasoned.
If you still have questions after listening and reading this rustic recipe, let me know in the comments below.