At a Glance
- Prep Method: null
- Yield: 4
Recipe By: Michael Kingsley
Recipe by: Michael Kingsley, Area Executive Chef-Sodexo Leisure Services
Ingredients
Pierogi Dough
- 2 cups All-purpose flour, plus a little extra for kneading
- ½ tsp Kosher salt
- 1 each Large Egg, lightly beaten
- ½ cup Sour cream
- 2 oz (or ½ Stick) Butter, cut into pieces and softened
Potato Filling
- 4 large Red skinned potatoes
- ¼ cup Caramelized onions, chopped
- 6 oz Shredded Gouda
- ½ tsp Kosher salt
- Pinch Black pepper
- Olive oil, for grilling
Sweet Corn and Tomato Relish
- 2 ears Sweet corn, lightly charred on the grill and cut off the cob
- 2 cups diced heirloom tomatoes
- 5 Basil leaves, cut into thin strips
- 2 tbsp White wine vinegar
- 3 tbsp Olive oil
- Kosher salt and Pepper to taste
- Sour cream, for serving (optional)
Preparation
Pierogi Dough
In a bowl, mix together the salt and flour. In another bowl, mix together the egg, sour cream and butter (do not worry if it looks lumpy, that’s okay). Add all of the flour mixture to the sour cream mixture and mix to incorporate. Pour the dough onto a clean work surface and knead the dough until it loses most of its stickiness (about 8-9 minutes). Use a little more flour if necessary, but the dough is supposed to be a little sticky. Wrap the dough and allow it to rest for at least 1 hour.
Potato Filling
Cook potatoes in boiling water until soft. Once you are able to easily pierce the potato with a knife, they are done. Remove the potatoes and peel the skin from them. Mash potatoes with the caramelized onions, salt and pepper until pretty smooth. Stir in the cheese, salt, and pepper.
To make the Pierogi:
Roll out the dough on a floured surface until about 1/8” thick. Cut 3 1/2” circles out of the dough with a cookie cutter. Place about 1 tablespoon of filling in the center of each circle. Fold the circle over and press the edges together with the tines of a fork. If the edges do not stick together, you may have too much flour in the dough. If so, rub a little water on the edges before sealing.
Cook pierogi in boiling water for about 8 minutes; they will float when done. Then dip them in cool water and dry them off. Brush the dried pierogi with a little olive oil and place on a hot grill for about 2 minutes per side or until heated through.
Sweet Corn and Tomato Relish
Place all ingredients in a bowl and mix together.
Calories: 1154 Fat: 59g Cholesterol: 140mg Sodium: 837mg Vitamin C: 108% Carbohydrates: 130g Fiber: 15g Protein: 31g Potassium: 2598mg
