Potato Pierogi
Makes 40
Ingredients
For Dough
- 3 cups sour cream
- 6 scallions, chopped
- salt & pepper
- 2 tsp truffle oil
- 1 lb all-purpose flour
- 2 eggs
For Filling
- 2 cups mashed potatoes (about 2-3 large potatoes, cooked & mashed)
- 6 scallions, chopped
- 1 cup shredded cheddar cheese
- ½ tsp truffle oil
- salt & pepper
To Form, Cook & Finish
- all-purpose flour for dusting work surface
- 2 tbsp water
- 1 egg
- 4 tbsp butter (per 6-8 Pierogies)
- 2 tbsp chopped or sliced shallots (per 6-8 Pierogies)
How-to
Make Dough
- In a medium mixing bowl, stir together sour cream, scallions, salt & pepper and truffle oil
- Remove 1 cup of the sour cream mixture to set aside and transfer to a small container. Cover and refrigerate for later use in the recipe
- In a stand mixer fitted with a paddle attachment, add all-purpose flour. Start mixer on low speed, and add remaining 2 cups of sour cream mixture, salt & pepper, and eggs, added one at a time
- Mix until it starts to come together, then remove from mixer and incorporate remaining flour into the dough with your hands
- Wrap in plastic and refrigerate for at least 2 hours
Make Filling
- In a medium mixing bowl, combine cooled, mashed potatoes, scallions, cheese, truffle oil, salt & pepper. Stir and set aside
Roll, Cut & Fill Pierogi
- Dust work surface with all-purpose flour
- Roll dough into a long rectangle with a rolling pin, about ¹⁄₈" thickness. This can also be done in a pasta maker
- Take your round biscuit cutter and cut rounds out of the dough. The excess dough can be re-rolled to cut more rounds
- Place a heaping tablespoon of filling in the center of each dough round
- Add 2 tbsp water to a small bowl, then crack the egg into the bowl and beat lightly
- Brush one half of the outer edge of each round with the egg wash. Fold each into half-moons, pressing the edges together to adhere and seal
- At this point if you don't plan on cooking immediately, liberally coat in all-purpose flour and layer between pieces of waxed paper in a sealable container. Freeze for up to a week
Boil, Brown & Plate
- Bring a large pot of salted water to a boil. Gently drop in 4-5 Pierogi at a time (if frozen, the Pierogi can go straight from the freezer to boiling water). Boil until they float to the surface, about 60 seconds (frozen may take a few seconds longer)
- Remove with a slotted spoon onto a clean linen towel-lined plate
- If cooking all Pierogi at once, they will need to be browned in batches. Start by melting 4 tbsp butter in a large sauté pan over medium-high heat until the milk solids start to brown, about 2-3 minutes
- Add 6-8 Pierogi to the pan (without crowding). Sprinkle 2 tbsp chopped shallots around the pan. Brown Pierogi about 1 minute per side, flip & repeat to brown the second side
- Remove to serving plate. Pour excess browned butter and shallots over top. To cook next batch of Pierogi, wipe pan with paper towel and repeat step 3-4
- Serve hot with the reserved, refrigerated sour cream mixture