Perogie, Pierogi, Pyroghi

Friends and family, who I may upset in the future:  Know that I will now repay my insolence in perogies.  But not just any perogie.  Yes, it is the much anticipated (in my little mind) Chocolate Perogie, with finely chopped walnuts, simmered in Baileys Caramel Liqueur.  (Though I may decide to refine it later)

Chocolate and walnut perogies, with bananas

I actually made these a week or so ago (with help from friend), and then threw them in the freezer because we had already made and eaten several other forms of perogie that day.  Today was the day to rectify that.  Now, I think these will be my ultimate soul food - the dumplings to make all sadness go away.....

(I will not consider the calories.  They are two small dumplings.  It's portion control in a dough.)

But first, let me tell you that stuffing these guys takes a little bit of patience.  The dough needs to be very pliable, and the person pinching the ends together needs to be very patient. 

(Approximately 15 perogies)
6 squares dark, semi-sweet or bitter Baker's Chocolate - Or the best chocolate you can 
      find/feel like paying for.  (About 1 1/2 cups)
3/4 cup very finely chopped walnuts

(To serve 4 perogies)
1/4 cup Baileys Caramel liqueur
1/2 banana, sliced


Cut up the chocolate, or shave the chocolate so that it is very fine.  To ensure walnuts are fine, you can throw them in a food processor.  Mix the two together.  Before spooning the chocolate onto the dough, heat the mixture slightly in a microwave, or in a double pot.    Do not melt it completely, or it will be difficult to close the perogie.  Spoon the mixture onto the dough, and close it very carefully.  

Boil the perogie as usual, letting it come rise to the top of the water - but take them out as soon as they are done, as they will be cooked more.  Pour the liqueur into a small pot and turn to medium heat.  Simmer the perogies until it changes a nice golden colour.  No need to fry them.  As there will be some liquid left, soak it up with some sliced bananas for approximately 5 minutes.

Tip:  Ensure that the dough is not too thick, as you don't want it to be too doughy.  You just want enough dough to be able to soak up the flavour of the liqueur, and to savour the chocolate.  

Recommended dough: Perogie Dough sounds like a Korean Martial Art

Husband's thoughts:  "Pretty monumental.  Om, om, really good.  As I suspected."