December 26, 2011
Nadia G’s Pierogies Recipe
Recipe:
Potato-Cheese Filling
Step 1: Cook the potatoes and garlic in a large pot of boiling salted water until they’re fork tender, about 15 minutes. Strain.
Step 2: In a medium sized bowl, mash together the potatoes and garlic, butter, heavy cream, green onions, cheddar cheese, red wine vinegar, 1/4 tsp of sea salt, and freshly ground pepper to taste. Cover and set aside.
Dough
Step 1: Add the flour to a large mixing bowl and make a well in the centre. Into the well add the egg, milk, and 1/4 tsp of sea salt. Using your hands, mix in the flour until all the liquid is absorbed and the dough sticks together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Step 2: Once the dough has chilled, dust a clean surface with flour, and roll it out 1/8″ thick. Using the cookie cutter, cut out 12 circles.
Pierogies
Step 1: On one half of each dough circle place 1 tbsp of the potato mixture. Fold the other half of the circle over the potato mixture, and use a fork to press and seal the edges together.
Step 2: Lay out the pierogies on a large cookie sheet, and cover with a dish towel.
Step 3: In a medium pot, bring water to a boil, and drop in the pierogies 4 at a time. Boil uncovered for about 10 minutes, until they float to the surface. Strain.
Assembly
Step 1: Mix the sour cream with the minced sweet gherkins and set aside.
Step 2: Heat the canola oil in a medium sized pan over medium high heat. Add the yellow onion slices, and fry until they’re dark and crisp, 3-5 minutes. Drain. Discard all but 2 tbsp of the oil, and pan sear the pierogies in it for about 45 seconds per side, until they’re lightly browned.
Step 3: Top the pierogies with the fried onion slivers and serve with the sweet gherkin sour cream.
Makes 12 pierogies
See more recipes by Nadia Giosia.
Reprinted with permission from Nadia G’s Bitchin’ Kitchen: Cookin’ For Trouble (2011 Ballantine Books).
Ingredients
2 russet potatoes, cubed
2 garlic cloves
1 tsp unsalted butter
1/4 cup heavy cream
2 green onions, thinly sliced
1/4 cup grated aged cheddar
2 tsp red wine vinegar
1/2 tsp sea salt
Freshly ground black pepper, to taste
2 cups all-purpose flour
1 egg
1/2 cup whole milk
1/2 cup sour cream
6 sweet gherkins, minced
Canola oil, for deep-frying onions
1 small yellow onion, sliced 1/4″ thick
Gear
Large pot
Medium mixing bowl
Large mixing bowl
Rolling pin
4″ round cookie cutter
Large cookie sheet
Medium pot
Medium frying pan
Directions
Yield:
Potato-Cheese Filling
Step 1: Cook the potatoes and garlic in a large pot of boiling salted water until they’re fork tender, about 15 minutes. Strain.
Step 2: In a medium sized bowl, mash together the potatoes and garlic, butter, heavy cream, green onions, cheddar cheese, red wine vinegar, 1/4 tsp of sea salt, and freshly ground pepper to taste. Cover and set aside.
Dough
Step 1: Add the flour to a large mixing bowl and make a well in the centre. Into the well add the egg, milk, and 1/4 tsp of sea salt. Using your hands, mix in the flour until all the liquid is absorbed and the dough sticks together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Step 2: Once the dough has chilled, dust a clean surface with flour, and roll it out 1/8″ thick. Using the cookie cutter, cut out 12 circles.
Pierogies
Step 1: On one half of each dough circle place 1 tbsp of the potato mixture. Fold the other half of the circle over the potato mixture, and use a fork to press and seal the edges together.
Step 2: Lay out the pierogies on a large cookie sheet, and cover with a dish towel.
Step 3: In a medium pot, bring water to a boil, and drop in the pierogies 4 at a time. Boil uncovered for about 10 minutes, until they float to the surface. Strain.
Assembly
Step 1: Mix the sour cream with the minced sweet gherkins and set aside.
Step 2: Heat the canola oil in a medium sized pan over medium high heat. Add the yellow onion slices, and fry until they’re dark and crisp, 3-5 minutes. Drain. Discard all but 2 tbsp of the oil, and pan sear the pierogies in it for about 45 seconds per side, until they’re lightly browned.
Step 3: Top the pierogies with the fried onion slivers and serve with the sweet gherkin sour cream.
Makes 12 pierogies
See more recipes by Nadia Giosia.
Reprinted with permission from Nadia G’s Bitchin’ Kitchen: Cookin’ For Trouble (2011 Ballantine Books).
[img_assist|nid=2087656|title=|desc=|link=popup|align=middle|width=225|height=274]
Photographer:
Ryan Szulc
Tags: chefFood NetworkNadia GNadia GiosiaPierogiPierogiesPolishPotatoesRecipe
