Perogy Bowl

‘Perogy bowl’ might be one of the most Winnipeg lunches out there. Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl.

Chef Camila Gamboa
Marion Street Eatery

Ingredients
Sweet potato perogies
4 cups all purpose flour
2 Tbsp salt
1 1/2 cups warm water
4 lbs sweet potato, peeled
1 large onion, diced and fried
1/2 lb goat cheese
1 tsp salt
1 tsp sugar

Dill sour cream
2 cups sour cream
2 Tbsp fresh dill, chopped
1 1/2 tsp lemon juice
Pinch of salt and pepper

Roasted beets
4 large beets

Method
Sweet potato perogies

1. Mix flour and salt, then add warm water. Mix with hands until mixture stays together.
2. Place on a floured surface and knead until smooth. Divide into 4 pieces and place into a container to rest.
3. To make filling, boil sweet potatoes until soft. While hot, mix in onion, goat cheese, salt and sugar. Set aside.
4. Place rested dough on floured surface, dusting both sides with flour. Roll out until 1/4″ thick, then use a glass to cut out circles.
5. Place filling in circles and fold over, pinching the perogy closed.
6. Bring a large pot of water to a soft boil, then add perogies, cooking until they float to the top.

Dill sour cream

1. Combine all ingredients.

Roasted beets

1. Wrap beets individually in tin foil, then place on a sheet pan. Bake at 350°F for 20 minutes (or longer, depending on size).
2. Unwrap beets and peel. Cut beets into wedges, then set aside.

Assembly

1. Separate perogies and beets into 6 bowls, garnishing with spinach and more goat cheese. Serve with dill sour cream.

Yield 6 perogy bowls