Plum Perogies.

Plum perogies are a big deal, but I couldn't seem to find the "recipe" for them online anywhere. Or, at least the "PROPER" filling. I've seen whole plums, quartered, then thrown into the dough and boiled. I've seen plum compote filling. I've seen all sorts. This recipe uses prune plums, which are a little smaller than a golf ball and come 'round markets in August/September for something like $1.50/lb. They're filled with a little flour and sugar, boiled, and slathered in vegan butter.

1 batch plain ole perogy dough -- I used Isa Chandra's recipe!
24 prune plums (they'll appear "dusty" when they're ready)
1/2 cup flour
1 cup sugar

With a sharp little knife, carefully remove the plum pit, slice it like you would an avocado but make sure it's not completely halved! Keeping about 1/2 - 1 inch of the skin connecting the two halves is about right. This helps keep everything together in the dough down the road.

Mix together the 2:1 sugar:flour ratio and drop about 1/4 teaspoon into the plum, where the pit used to be. Close up the plum.

Roll your dough out, about 1/4" thick. With a mason jar lid, drinking glass or biscuit butter, cut out the dough circles. You'll want them to be about 4" in diamater.

Fill each circle of dough with one plum, pinch tight, and boil until they float. That's it that's all! Ensure these are absolutely coated in vegan butter.

These freeze great, but make sure you've pinched these WELL. The plums will expand in the freezer, a little, and you don't want your dough to split.

Again, L O T S   O F   B U T T E R.

No comments