Green Chili Cheddar Perogies

​St. Patricks day is near and we were experimenting with recipes to serve at our family gathering.  
These perogies were definitely a winner. Obviously, perogies are not Irish but we loved them and we just want an excuse to make it green with spinach juice;).  Served on a white platter, with a side of Jeow Bong Mayo, you have all the colors of the Irish flag. 

Wait. To address some confusion on Instagram: We are a Laotian sauce company, so why are we celebrating St. Patrick's Day? The wives of both founding Inthisorn brothers are both of part Irish descent. We take great pride in not only our Laotian heritage, but also all the heritages represented by the women in the Inthisorn family.

The wonderful green colour of these perogies is achieved by using fresh squeezed spinach juice. Half a bag of spinach was enough to fill nearly half a cup, and we simply topped it up with water. 

Dough

• 2 cups of Flour
• 1 tsp salt
• 1 egg
• 1/2 cup spinach juice (or water)
• 2 tbsp oil

Filling

• 3 cups mashed potatoes
• (Milk, butter, salt and pepper to taste)
• 3 tbsp Green Chili Sauce
• 1 cup grated old cheddar cheese

Jeow Bong Mayo

• 1/2 cup Mayonaise
• 1/4 cup Jeow Bong​

Mix all the dough ingredients together, turn out onto a work surface, and knead until smooth, about 10 minutes.  Cover the dough with plastic wrap or a damp cloth and let it rest at least 30 minutes, or in the fridge overnight.

​When you measure the flour, make sure to spoon the flour out of the bag into the measuring cup, and level it with the back of a butterknife or some other flat surface such as a spatula.  Otherwise your dough will be too stiff. 

While the dough is resting, in another bowl, combine the ingredients for the filling and set aside in the fridge. 

​​Divide the dough in 4, and run it through a pasta machine until the dough is just under 1/8" thick. This was the second smallest setting on our Imperia brand machine. Make sure to flour the dough well when you begin to put it through the machine, and you may need to dust it with flour again as you gradually decrease the size. 

If you are rolling the dough out by hand, the original recipe says to divide dough in half and roll to 1/8" thick. 

Cut circles out of the dough. You can use a cup, a biscuit cutter or a dumpling press.  Place a spoonful of filling in the middle of the dough, wet the edge of the dough slightly with water, fold over and crimp. The exact amount of filling will depend on how large your circles are, so experiment.  If you are not using a dumpling press, crimp the edges with a fork. 

​Bring a pot of salted water to a boil. Boil perogies for about 3 minutes. When they are done, they will float to the top of the water. Remove from water and place in a colander to drain.  

Serve with a side of Jeow Bong Mayo. Happy St. Patrick's Day!