Gorgonzola-Walnut Perogies

I made these delectable perogies and was very pleased with the outcome. I hope you'll try to make them as well.

Yield: 20 Perogies

Ingredients:
1 batch of my Simple Perogy Dough
1 lb. potatoes (peeled and cut into large chunks)
1/2 cup walnuts
2 shallots
1 clove garlic
Gorgonzola

To Make Your Filling:

Boil your potatoes until tender.
Meanwhile, mince your shallots and garlic and saute in olive oil until golden brown.
For guaranteed smooth potatoes put them through a food mill or ricer, otherwise mash them the good ol' fashioned way.
Add your shallots and garlic until well mixed.
Put your walnuts into a food processor and blitz until they are a fine powder.
Add the walnuts to your potato mixture. Don't be thrown off by the purple-ish color, they will taste delicious!


To Make Your Perogies:

Roll your Simple Perogy Dough out until it is flat and cut it into large circles.
Put a ball of your potato mixture in the middle of each circle and top with a small piece of Gorgonzola.
Whisk up an egg and rub some egg-wash on half of each circle.
Fold each perogy into a semi-circle and press shut. Make sure they are closed tight, otherwise you'll end up with un-edible perogy soup!
Drop the perogies 5-10 at a time into a large pot of boiling water.
Once perogies are floating at the top of the water, remove to a colander.
After all the perogies are done boiling, pan-fry until golden brown and enjoy!


I was going to top these perogies with a Pear-White Wine Sauce but it ended up failing so instead I made some beurre noisette and topped the perogies with that and some salt and pepper. Don't worry, as soon as I come up with a workable Pear-White Wine Sauce, I will let you know!