Smoked Ham Stuffed Perogies

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 2 cups bread flour 
• 0.5 stick butter 
• 0.5 cup ham smoked diced
• 1  eggs beaten
• 2 cups flour all-purpose
• 0.5 cup gruyere cheese shredded
• 2 teaspoons olive oil 
• 1 small onion sliced
• 0.3 cup peas sweet frozen thawed
• 2 cups potatoes leftover mashed
• 1 teaspoon salt 
• 2  scallions sliced
• 12 servings cup heavy whipping cream sour
• 1 cup warm water 
• 1 gallon water salted

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wooden spoon

Directions

1. Watch how to make this recipe.
2. In a medium bowl, add filling ingredients and combine well. Set aside.
3. In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined.
4. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball.
5. Cut in half. (You can freeze dough for another time, if desired.)
6. Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
7. Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
8. Bring a large saucepan of salted water to a simmer.
9. Add perogies and cook for about 2 minutes.
10. Drain perogies.
11. Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
12. Cook onions for 5 to 6 minutes until slightly caramelized.
13. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
14. Remove to a platter and serve with sour cream.