Western Living Magazine
The Home Tour: A 1,400-Square-Foot Townhouse With Scandi-Cool Style
Home Tour: Inside This Mountain-Modern Home
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Recipe: Green Papaya Salad from Chef Angus An
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
We tap Chef Jonathan Chovanacek's take on his Grandma's recipe.
A few years ago we asked some of our fave chefs in the West to share with us their most memorable family recipes from their youth. The response from our readers was overwhelming and it became one of our most popular food features of the year. And given the situation in Ukraine, we’re re-sharing this recipea generational collab between chef Jonathan Chovancek and his great-grandmother.
This is a recipe I have renamed for my great-grandmother Anastasia Yunick, who immigrated to Canada with her husband, Anton, from the village of Tsekaniv in Western Ukraine. I have adapted it to include a spicy chorizo in the filling, as that is what I love to eatand, as I am definitely not a traditionalist, I love what the spice does in this recipe.
1 kg Russet potatoes
1 cup ground pork
1 cup ground chorizo sausage
1 small onion, finely minced
¼ cup apple cider vinegar
Bay leaf
3 cloves garlic, whole
Salt, to taste
Lemon juice. to taste
1 cup sour cream
2 cups all-purpose flour
1 tsp sea salt
Boil potatoes in their skins with fresh bay leaf and garlic until cooked. Drain and peel. Allow to steam out for 10 minutes, then put through a ricer.
Sauté onion and two meat minces together. Add vinegar to deglaze, then cook down until meat is cooked through and tender. Add a little water if it gets too dry. Add potato mixture and gently stir together. Season with salt and a little lemon juice. Let cool.
To make the dough, use a stand mixer or a wooden spoon to combine ingredients. Hand knead for 510 minutes to develop gluten structure. Allow to rest 1 hour or overnight, refrigerated.
READ MORE: 8 Ways to Help the People of Ukraine
Roll out dough into 3-mm sheets using a floured pasta roller or rolling pin. Use a 12-cm round pastry cutter or the rim of a small bowl to cut into rounds. Place 1½ tbsp of filling in the centre of each round and pull one side over the top to create a cute little dumpling. Be creative with your shapingI like to have a flat bottom and a crimped top. Use the back of a fork to press and decorate the round edge. Use a little water to provide the seal.
Steam perogies in a bamboo steamer or poach in salted water for 810 minutes. Drain. Sauté in brown butter, basil, red onion and fresh tomatoes.
Makes 1012 medium perogies.