Sunday, April 22, 2012

Potato Pierogis

I like to serve this alongside borscht garnished with fresh dill. Ingredients for pierogi dough: 4 pounds all purpose flour 1 T extra virgin olive oil 2 large eggs 1 teaspoon kosher salt 3 1/2 cups warm water (110 degrees F) nonstick cooking spray * * * * * * Ingredients for mashed potato filling: 2 pounds red potatoes kosher salt 1 stick butter 4 ounces cream cheese 3 ounces sour cream 1 T 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 To Serve: 4 ounces olive oil 1 medium yellow onion, julienned and sauteed sour cream 1 ounce clarified butter 1 teaspoon chopped fresh parsley Preparing 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. 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. * * * * * Preparing 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. 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. Set aside to cool. * * * * * Assembling the pierogis: Line a baking sheet with parchment paper and spray with nonstick spray to prevent sticking. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. 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. The pierogis can be made ahead to this point. They can be refrigerated or frozen, but bring to room temperature before continuing. * * * * * When ready 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. Serves 8 to 10


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