Prairie Perogies with Saskatoon Berry Compote
A delightful fusion of Eastern European heritage and Canadian prairie ingredients, these perogies feature a classic potato and cheese filling, served with a sweet and tart compote made from native Saskatoon berries.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 2 large Eggs
- 1/2 cup Water(lukewarm)
- 1 tsp Salt
- 1 kg Potatoes(peeled and quartered)
- 4 tbsp Butter
- 1 cup Cheddar cheese(grated)
- 1/4 cup Sour cream
- 1/2 tsp Black pepper
- 2 cups Saskatoon berries(fresh or frozen)
- 1/2 cup Granulated sugar(or to taste)
- 1 tbsp Lemon juice
- 4 tbsp Butter (for serving)
- 1/2 cup Sour cream (for serving)
👨🍳 Instructions
- 1
Make the dough: In a large bowl, whisk together flour and salt. In a separate bowl, whisk eggs and lukewarm water. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
⏱️ 40 minutes - 2
Make the filling: Boil the potatoes until tender, about 15-20 minutes. Drain well and mash them until smooth. In a saucepan, melt 4 tbsp butter over medium heat. Add the mashed potatoes, grated cheddar cheese, sour cream, salt, and pepper. Stir until the cheese is melted and the filling is well combined. Let cool completely.
⏱️ 30 minutes💡 Tip: Ensure potatoes are very dry to avoid a gummy filling. - 3
Make the compote: In a medium saucepan, combine Saskatoon berries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the berries have softened and the sauce has thickened, about 15-20 minutes. Remove from heat and let cool.
⏱️ 20 minutes💡 Tip: Taste and adjust sugar as needed, depending on the tartness of the berries. - 4
Assemble the perogies: Roll out the dough thinly on a floured surface. Cut out circles using a 3-inch round cutter. Place a teaspoon of filling in the center of each circle. Fold the dough in half to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork or by pinching.
💡 Tip: Work with small batches of dough at a time to prevent it from drying out. - 5
Bring a large pot of salted water to a rolling boil. Carefully drop the perogies into the boiling water, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon.
⏱️ 5 minutes💡 Tip: Boil in batches. - 6
Serve the boiled perogies immediately, tossed with melted butter and a dollop of sour cream. Spoon the Saskatoon berry compote over the top.
💡 Tip: For a crispy texture, you can pan-fry the boiled perogies in butter after boiling.
💡 Pro Tips
- ✓For easier handling of the dough, ensure it's well-rested.
- ✓If using frozen Saskatoon berries, do not thaw them before making the compote.
- ✓The perogie filling can be made a day in advance.
🔄 Variations
- Add sautéed onions or bacon bits to the potato filling.
- Serve with a side of dill or chives.