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Categories:
flour olive oil eggs kosher salt warm water nonstick cooking spray red potatoes kosher salt butter cream cheese sour cream garlic onion powder black pepper white pepper s cheese milk nonstick cooking spray olive oil yellow onion sour cream butter parsley
Viewed: 45 - Published at: 7 years agoIngredients
- 4 pounds all-purpose flour
- 1 tablespoon olive oil
- 2 large eggs
- 1 teaspoon kosher salt
- 3 1/2 cups warm water (110 degrees F)
- Nonstick cooking spray
- 2 pounds red potatoes
- Kosher salt
- 1 stick butter
- 4 ounces cream cheese
- 3 ounces sour cream
- 1 tablespoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 pound soft European farmer's cheese
- Milk to thin, if necessary
- Nonstick cooking spray
- 4 ounces olive oil
- 1 medium yellow onion, julienned and sauteed
- Sour cream
- 1 ounce clarified butter
- 1 teaspoon chopped fresh parsley
Method
- For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water.
- Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl.
- Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water.
- Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
- Remove from the bowl.
- Cut the dough into 4 pieces.
- Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
- Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin.
- Roll until a consistent thickness of 1/4-inch.
- Then spray with nonstick spray.
- (If it gets too thin, that's ok as you can re-ball and roll out again.)
- Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
- Remove the scraps and in-betweens, save, re-ball and re-roll.
- Then flip the circle cut-outs; they are ready to be stuffed.
- For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt.
- Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment.
- Add the butter right away so it will start to melt.
- Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed.
- Mix until smooth and free of all lumps.
- Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy.
- Season with kosher salt.
- Loosen with milk if necessary.
- Let cool.
- Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick.
- Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs.
- (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.)
- Then pick up the dough with two hands and fold over the filling.
- Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon.
- Double check for any areas that aren't smooth or completely sealed.
- Repeat.
- Place on the prepared baking sheet.
- In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil.
- One by one, drop in the pierogis.
- Par-boil them until they float, about 5 minutes.
- Then place them back on the baking sheet to let cool.
- To serve: Cover the bottom of a saute pan with olive oil over medium-high heat.
- Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil.
- After a minute or so, flip them, looking for a golden brown color.
- Plate with the sauteed onions and a side of sour cream for dipping.
- Drizzle with the butter and sprinkle with the parsley.
- Enjoy!
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.