Ready, Set, Cook! Special Edition Contest Entry: Growing up my mom always made pierogies around the holidays. And, being a picky little girl, I always turned my nose up at them. My Hungarian relatives would hang their heads in shame and worry that too much Texas had rubbed off on me. Oh how times have changed! I love pierogies now and especially love playing with different fillings that are far from the traditional sauerkraut filling from my childhood. Simply potatoes mashed potatoes makes it so easy to whip up the pierogie dough and makes for a delicious pierogie. If you haven't ever tried a pierogie, you absolutely must give this recipe a try!
For the pierogie
- 1 1⁄2 cups bread flour, plus an additional 1/2 cup to cup for kneading and rolling
- 1 cup Simply Potatoes Traditional Mashed Potatoes, chilled
- 1 teaspoon salt
- 1 egg yolk
- 1 egg white, for sealing the pierogie
For the filling
- 1⁄3 cup crumbled goat cheese
- 4 green onions, chopped
- 1⁄2 cup spinach, chopped
- 1⁄2 cup sun-dried tomato, chopped
- 1⁄3 cup low-fat sour cream (pierogie chef's choice!) or 1⁄3 cup cottage cheese (pierogie chef's choice!)
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon pepper
- 4 cups salt water
For pan frying
- 2 tablespoons butter
- 1⁄4 cup onion
- In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?).
- Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
- Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
- Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
- Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
- In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side. I let mine get pretty brown, but you can opt to cook them for less time. Again, pierogie maker's choice!
- Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.