Pierogies for National Potato Day

Signature Pierogies from 'The Table'
Dough Ingredients
14 cups all-purpose flour
2 tbsp salt
5 oz melted butter
6 cups sour cream
6 eggs
3 egg yolks
Whisk the wet ingredients together and set aside. Place all dry ingredients in a bowl and form a well in the center, then add the wet ingredients and slowly work them together. Once the dough comes together, place on work bench and finish by kneading into a ball, wrap in plastic wrap, and refrigerate for an hour before rolling to make dumplings.        
Filling Ingredients        
10 Russet potatoes
4 cups grated white cheddar
4 oz melted butter
1 cups sour cream
1 cups chopped chives
Salt and pepper to taste
Bake the potatoes at 425 degrees for an hour (or until tender).  Cut baked potatoes in half and scoop out the potatoes, making sure to not get any of the skin. Combine the potatoes with remainder of filling ingredients to the point where it is all incorporated but still has texture. Season the mixture with the salt and pepper and let cool before piping.        
Final Assembly:        
Roll out the chilled dough and cut out 3-inch circles with a cookie cutter. Pipe approx. 1 tbsp. of the filling into the dumplings, fold to form a pocket, and pinch sides closed.  Cook in boiling water until they float. Remove, pat dry, and transfer 3 at a time to a non-stick sauté pan on medium-high heat with 1 tbsp. oil in it.  Cook for 1 minute and then flip. Turn off heat and put in 1 tbsp. of butter, 1 crushed garlic clove, and cook for another 30 seconds. Remove from pan and transfer to a paper towel to absorb. Salt to taste and serve immediately sour cream and optionally top with sautéed onions. 

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