Recipe courtesy of Phil Jones
Print
Total:
4 hr
(includes resting and cooling times)
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
4 hr
(includes resting and cooling times)
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Pierogi Dough:
  • 3/4 cup sour cream
  • 1 large egg 
  • 8 tablespoons (1 stick) unsalted butter, softened 
  • 1 teaspoon kosher salt 
  • 2 cups whole-wheat flour, plus more for kneading and rolling the dough 
Pierogi Filling:
  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • 4 sprigs fresh thyme, leaves removed 
  • Zest of 1 orange 
  • 1 teaspoon grated ginger (grated on a rasp grater)
  • 1/2 teaspoon grated garlic (grated on a rasp grater)
  • 1/2 teaspoon ground allspice 
  • 2 dashes hot sauce 
  • 6 tablespoons unsalted butter
  • Sea salt, for garnish 
Braised Greens:
  • 1 tablespoon extra-virgin olive oil
  • 2 strips double-smoked bacon, diced 
  • 1 tablespoon unsalted butter 
  • 1 small onion, chopped 
  • 1 clove garlic, minced 
  • 1 teaspoon red pepper flakes 
  • 1 pound collard greens, shredded
  • 3 cups chicken stock 
  • 2 heirloom tomatoes, peeled, seeded and diced 
  • 1 tablespoon apple cider vinegar 
  • Sea salt and freshly ground black pepper

Directions

Special equipment: a 3-inch round cutter

For the pierogi dough: Mix together the sour cream, egg, butter, kosher salt and flour in a large bowl until the ingredients come together; don't overwork the dough, which makes for a tough chew. Place the dough on a lightly floured surface and knead for a couple minutes, until almost smooth. Wrap the dough in plastic wrap and let rest for 2 hours up to overnight in the refrigerator.

For the pierogi filling. Preheat the oven to 350 degrees F.

Place the sweet potatoes on a baking sheet, add the olive oil and a generous pinch of kosher salt and pepper and toss to coat the potatoes. Bake the potatoes until they are tender and slightly caramelized, about 35 minutes. Let cool to room temperature.

Transfer the potatoes to a large bowl and add the thyme, orange zest, ginger, garlic, allspice, hot sauce and 4 tablespoons of the butter. Mash the ingredients together until a smooth consistency is achieved. Season with kosher salt and pepper to taste.

On a lightly floured surface, roll out the dough until it is 1/8 inch thick. Using a 3-inch round cutter, cut out 12 to 15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of the cooled filling in the center of each round. Fold the dough over, creating half-moons. Press and crimp the edges with a fork to seal the pierogi, then set aside.

For the braised greens: In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the bacon and cook until crispy, about 6 minutes. Add the butter and onions and saute until softened and slightly caramelized. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the greens and stock and simmer until tender, about 35 minutes.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the pierogi until tender and starting to float, 3 to 5 minutes. Remove the pierogi from the pot using a slotted spoon. Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the pierogi to the skillet and sear until golden, about 1 minute each side.

To finish the braised greens, add the tomatoes and vinegar to the greens and season with sea salt and pepper to taste.

Serve the pierogi with the greens and garnish with sea salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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