Pierogi Party Recipes

Recipes: Pierogi Dough, page 1 Classic Potato & Dill Filling, page 1 Mushroom & Cheese Filling, page 2 Assembly, page 2

FOR THE DOUGH Bring to a boil: 1 cup water 4 tbsp melted butter 2 tsp kosher salt Add one cup flour and mix well. Let rest for 5 minutes, it should look like mashed potatoes.

Add 1 beaten egg and 1 more cup of flour. Mix and knead by hand. Wrap the dough in plastic wrap and rest it for 45 min or more.

Freezing Tips, page 2

FOR THE POTATO FILLING Dough recipe yields 20 pierogi.

Each filling recipe yields 10 pierogi.

1 lb Yukon Gold or red potatoes ¼ cup dill, finely chopped 4 Tbsp butter 2 Tbsp stone ground or Dijon mustard Salt and pepper to taste Place the clean, whole potatoes in a saucepot and submerge them in water and bring to a boil. Add 1 Tbsp salt to the water and reduce to a simmer until they are tender and easily punctured with a fork, about 20 minutes. Strain the potatoes and set them aside.

While the dough is resting, peel the cooked potatoes and mash them well with butter, mustard, salt, pepper and chopped dill.

Taste for seasoning.

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FOR THE MUSHROOM FILLING ½ lb mushrooms, cleaned and finely diced 1 stalk green garlic or 3 cloves garlic, finely minced 2 Tbsp butter and 1 Tbsp olive oil 1 tsp kosher salt ½ lb shredded mild cheddar cheese like Point Reyes/Tamales Bay Toma or Cypress Grove Lamb Chopper cheese 2 Tbsp finely diced chives In a large cast iron or nonstick skillet over medium high heat, melt the butter and warm the olive oil. Once the butter is bubbling and the pan is nice and hot, add in the mushrooms and green garlic and sauté, stirring regularly for about 10 minutes, until the mushrooms are nice and tender. Salt to taste and transfer to a medium sized mixing bowl to cool. Once the mushrooms have cooled, add in the cheese and chives and mix well to combine. Taste one more time to adjust the seasoning to your liking.

Pierogis freeze very well - here’s how: These can be easily made ahead of time for a party or dinner. To freeze them, transfer the firm pierogis from your sheet tray to a Ziploc bag.

When cooking the frozen pierogis, follow the same cooking instructions: add them to a pot of boiling water and wait until they float to the top, use a slotted spoon to transfer them to a hot frying pan with butter and sear them until they are crispy and golden on both sides.

TO ASSEMBLE:

O

n a floured work surface, roll out the dough into a ¼” thick sheet. Use a can of soup or beans to cut circles in the dough. Fill each circle with 2 Tbsp of filling. Fold them over into half moons and use a fork to seal the edges. Place the sealed pierogis on a sheet tray in the freezer for at least 20 minutes.

You can reuse the remaining scraps of dough to roll out more pierogis. I usually end up with one very large oddly shaped pierogi.

W

hile the pierogis are chilling, caramelize two large onions. In a large sauté pan over high heat add 4 Tbsp butter and sliced onions. Cook, stirring often until they begin to soften and darken in color. Reduce the heat to medium and continue to cook until they are caramelized.

B

ring a large pot of water to a boil with 3 Tbsp oil and 1 tsp kosher salt. Boil the pierogis, up to 10 at a time until they float to the surface. You can continue to cook them in the water for 3-5 minutes or transfer them to a hot frying pan and sear them on both sides until they are crisp. Serve with sour cream, caramelized onions and more fresh dill.

Enjoy!