- Cook Time
- Prep Time
- 24 perogiesServings
- 2 medium-sized yams
- 3/4 cup toasted pecans, roughly chopped
- 1 tablespoon rosemary, roughly chopped
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 3 1/4 cups flour, plus some for rolling out
- 1 teaspoon salt
- 1 egg
- 2 tablespoons oil
- 1 cup water
For filling, preheat oven to 350°F. Line pan with aluminum foil, and roast whole yams for 1 1/2 hours or until cooked through. Discard skins and mash flesh in medium-sized bowl. Add pecans, rosemary, salt and pepper. Set aside. Fills 2 batches of dough.
For perogy dough, in large mixing bowl or stand mixer with paddle attachment, place flour and salt. Add egg, oil and water and knead by hand or by mixer for a few minutes until dough is smooth and elastic. Wrap in plastic and rest in the refrigerator for 1 hour, or overnight.
To make perogies, roll dough to 1/8-inch thick and cut into 3-inch rounds using a pastry cutter. After cutting perogy shapes, brush excess flour from dough and place a tablespoon of filling on top. Fold over and pinch edges well to seal.
To serve, place in a pot of salted boiling water for a few minutes until they float to the top. Drain and toss with melted butter or fry in a skillet until golden brown.
Note: Make multiple batches of the dough. Perogies can be frozen: first boil, then place on a baking sheet and place in the freezer; once frozen, remove from baking sheet and store in plastic bags.