Potato and Cheese Pierogis

Recipe courtesy Frank J. Giampa, Stefania's Pierogi Truck
Show: Eat Street Episode: Pierogies to Pizza
TOTAL TIME: 1 hr 30 min
Prep: 1 hr
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: 8 servings
LEVEL: --

ingredients

PIEROGI DOUGH:
  • 1 cup water
  • 6 cups flour
  • Salt
    POTATO AND CHEESE FILLING:
    • 7 egg yolks
    • Salt and freshly ground black pepper
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    Directions

    For the dough: Mix the eggs, egg yolk, sour cream and 1/2 cup water together in a bowl.

    In another bowl, combine the flour and 2 teaspoons salt.

    Mix the wet ingredients with the dry ingredients, adding the remaining 1/2 cup water slowly and in increments until the mixture is adequately hydrated. Mix until soft and smooth texture.

    Cover dough. Refrigerate for 15 minutes.

    For the filling:

    Preheat the oven to 180 degrees F. Peel and cut potato into thirds and place into a large saucepan. Bring the water to a boil and cook until fork tender.

    Place the potatoes on sheet trays and place in 180-degree oven until all moisture has been released and no more steam rises.

    Small dice and caramelize the onions in a large skillet. Add the potatoes, cheese and egg yolks; stir to combine. Season with salt and pepper.

    Using a pasta sheeter attachment on a stand mixer (recommended: Kitchen Aid) or using a rolling pin, sheet the pierogi dough to setting number 3 or to your desired thickness.

    Using a rim of a glass, cut out circles into the sheets of dough.

    Place the maximum amount of filling into the cut-out circle that will allow you to fold over the dough, pinch the edges, and shape into half moons.

    Bring a saucepot with water to a boil, and put the pierogi inside and poach on a rapid simmer for 2 to 3 minutes.

    Alternatively you could pan-fry your pierogis in clarified butter or canola oil.

    Eat and enjoy the pierogis!

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

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