MEXICAN PEROGIES
Do you like perogies? Do you like Mexican flavours? Well have I got a dish for you! I wanted to make a plant-based gluten-free option for perogies and this is what came out of my brain. The entire family dug it - which is a rare feat. This can be a little time consuming with rolling your own perogies, so it helps to have an extra set of hands. On the other side you can make an ass-load of these and freeze ‘em to make another time!
Serves: Make 40 perogies
INGREDIENTS:
1 large sweet potato
2 cups black beans, cooked
1/3 cup nutritional yeast
2 cups corn flour (and a little more for rolling)
1 1/2 cups water
Toppings of your choice: salsa, ketchup, hot sauce, etc…
DIRECTIONS:
Steam your sweet potato by cutting it in half and then adding it to a steamer basket in a pot on your stove. Throw a cut of water at the bottom and put the lid on it. Should steam in 20-30 minutes. If you’ve got an Instant Pot set it to steam for 20 minutes (same deal, cup of water and put it in a steamer basket). You know it’s good to go if that stuff is mushy and awesome.
Scoop the sweet potato out of the skins and add it to a food processor with the beans and nutritional yeast. Let it mix till it’s a beautiful smooth mixture. If you don’t have a food processor just smash the fuck out of everything and mix it together. Give your arms an insane workout! Either way, once that beautiful shit is all mixed set it aside. This is your perogie filling.
Add the water to the corn flour and stir until it’s well combined. If you’ve got a kitchen scale then make little balls that weigh half an ounce each. If not just eyeball that shit. You’re supposed to have 40 balls. If you’re weighing them it comes out pretty much fucking exact - so if you do this by eye and you only end up with 30 then you made those bastards too big. That said - you can make ‘em bigger if you want too - just add a little more filling - it doesn’t really make that big of a difference.
If you’ve got a tortilla press then you’re in luck. Take two small pieces of parchment paper and press them. If you don’t then just grab a heavy ass book (cookbooks are good for this) and press down, and then just give a quick roll horizontally and vertically with a rolling pin.
Put about 1 tbsp worth of your filling into the centre of your rolled out dough and fold over, pinching the edges closed. If the filling is spilling out and you’re making a giant fucking mess then put less filling in the next one. Figure that shit out.
How to cook? We tried a bunch of different ways. A frying pan worked pretty great. Non-stick is ideal, just throw as many as will fit into your pan and cook on high heat - check around five minutes and flip ‘em over as soon as they start to get golden on one side. If you have an Air Fryer then throw them in at 390 F for 7 minutes. Warning: if your edges aren’t pinched together well or the shell is split anywhere the filling will leak out in the air fryer. You’ve been warned.
Top with whatever you want - salsa, ketchup, guac, you do you!
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