Recipe courtesy of Nadia G

Pierogies with Fixin's

Getting reviews...
Pierogies are college comfort food at its best. Let me tell you a story... See, when I was a kid, I used to get real nervous about drawing princesses. Every time I put one on paper, I had to close my eyes and actively replenish the princess supply. I was scared that one day all the princesses would be gone, used up, and that I'd be left wit h... nothing. What?! I said I had a story, I didn't say I had a relevant story...On to our pierogies. When it comes to the filling, try a mixture of minced mushrooms and fried ground beef, or whip up some sweet pierogies stuffed with mascarpone and berries. Honestly, it doesn't affect me.
  • Level: Intermediate
  • Yield: 12 pierogies
Share This Recipe

Ingredients

GEAR:

Directions

  1. POTATO-CHEESE FILLING: Cook the potatoes and garlic in a large pot of boiling salted water until they're fork tender, about 15 minutes. Strain. In a medium sized bowl, mash together the potatoes and garlic, butter, heavy cream, green onions, cheddar cheese, red wine vinegar, 1/4 teaspoon of sea salt, and freshly ground pepper to taste. Cover and set aside. DOUGH: Add the fl our to a large mixing bowl and make a well in the center. Into the well add the egg, milk, and 1/4 teaspoon 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. Once the dough has chilled, dust a clean surface with fl our, and roll it out inch thick. Using the cookie cutter, cut out 12 circles. PIEROGIES: On one half of each dough circle place 1 tablespoon 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. Lay out the pierogies on a large cookie sheet, and cover with a dish towel. 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 fl oat to the surface. Strain. SHKIAFFING IT TOGETHER: Mix the sour cream with the minced sweet gherkins and set aside. 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 to 5 minutes. Drain. Discard all but 2 tablespoons of the oil, and pan sear the pierogies in it for about 45 seconds per side, until they're lightly browned. Top the pierogies with the fried onion slivers and serve with the sweet gherkin sour cream.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …