Chef James Paul of Brown & Loe shares the recipe for their signaure polish perogis.
See more at www.brownandloe.com.
Pierogi Filling
Russet Potato, boiled and mashed - 2 cups
Green Onion, sliced - ½ cup
Sour Cream - ½ cup
Sharp Cheddar, shredded - 1 cup
Kosher Salt - 1/2 tbsp
Black Pepper - 1 tsp
Pierogi Dough
Eggs - 3 each
Sour Cream - 8 ounces
All Purpose Flour - 3 cups
Kosher - ¼ teaspoon
Baking Powder 1 tablespoon
1. Beat together the eggs and sour cream until smooth.
2. Sift together the flour, salt, and baking powder. Fold this into the sour cream and egg mixture until dough comes together
3. Knead dough on a lightly floured surface until firm and smooth.
4. Roll dough out to about 1/8 inch thickness. Using biscuit cutter cut dough into rounds
5. Put a tablespoon of filling in the center of each round. Moisten edges with a small amount of water.
6. Fold dough over filling and seal with a fork.
7. Repeat this process with the rest of the dough and filling
8. Bring a pot of salted water to boil. Carefully add each dumpling and cook for 3-4 minutes or until they float to the top.
9. Eat as is, or submerge the dumplings in ice water to stop the cooking processs
10. In a sauté pan heat a couple tablespoons of canola oil or clarified butter over medium - high heat. Add the dumplings to the pan, taking care not to over crowd. Sauté each side until crispy (2-3 minutes per side) and transfer to serving plate.
11. Pierogi are traditionally served with apple sauce or sour cream. I like to garnish with a house made red wine apple butter and crème fraiche. Crispy fried leeks also make a wonderful addition.
