Tuesday, September 29, 2015

Potato Pierogies

 
Pierogies are one of those foods that I never ate growing up but developed a wonderful appreciation for them after moving to the East Coast. They aren't the best dumpling (that award goes to Xiao long bao) and they're not even the best use of potatoes (that's samosas) but these are still pretty fantastic. They are cheesy bombs of starch that are so bad for you and so delicious. I feel a little guilty when I eat them, like eating knish or potato curry on top of rice. In general, eating starch on top of starch makes me feel guilty about my life choices.
 
These are cute for an appetizer or great for a vegetarian main dish with a salad. You can boil your pierogies and leave as is, or you can boil and then pan fry them in copious amounts of butter (obviously the more delicious way).
 
Ingredients for dough
  • 3 eggs
  • 8 oz sour cream
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 3 cups flour
 
Ingredients for filling
  • 6 potatoes, peeled and boiled.
  • 3 Tbsp butter
  • salt and pepper
  • cheddar cheese (about a handful)
  • 1/2 yellow onion, diced and sautéed
  • 2 cloves garlic
  • pinch of dry thyme.
 
Directions
  1. Cook potatoes for filling and mash. Mix in butter, salt, pepper, cheese, sautéed onion, garlic and thyme. Stir until well combined (can be a little gummy because this will keep everything together better in the pierogi. Set aside and let cool.
  2. Mix together eggs and sour cream for the filling. Add salt and baking powder then add flour (more may be needed). Add flour as needed to knead the dough into a smooth ball.
  3. Roll out to 1/8 inch thickness (or a little thinner) and cut into circles with a 2 or three inch cutter (depending on the size you want). Fill dough with filling and press edges with a fork to seal. Freeze flat on a baking sheet before putting in a bag to save for later.
  4. To cook, bring a large pot of salted water to a boil. Drop pierogis in and let cook for about 2 minutes. Meanwhile, sautee onions, celery and some sauerkraut in a mix of butter and bacon fat. Remove vegetables. Sautee boiled pierogies in the same pan, adding more butter or fat if necessary. Brown well on both sides
  5. Add vegetables back to the pan and toss quickly. Remove to plate and serve with extra sour cream and sauerkraut if desired.
 


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