Pierogies With Fixins'
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
33
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Milk1 tsp
Salt1
Egg2 cloves
Garlic1 cup
Aged Cheddar (grated)1 cup
Heavy Cream2 tsps
Red Wine Vinegar1 tsp
Unsalted Butter1 tsp
Sea Salt1 cup
Sour CreamDirections:
1
For the dough: Add the flour to a large mixing bowl and make a well in the center
2
Drop the milk, salt and egg into the center
3
Mix with your hands until the dough sticks together
4
Wrap in plastic wrap and chill for 20 minutes
5
Place the dough on a floured surface and roll out to about 1/8-inch thick
6
Cut out 12 circles using a cookie cutter
7
For the filing: Boil the garlic and potatoes and in a large pot of boiling salt water until fork-tender, about 15 minutes
8
Drain
9
Mash together the potatoes, garlic, Cheddar, cream, vinegar, butter, salt, green onions and pepper to taste in a medium bowl
10
For assembly and cooking: Place some potato mixture on half of a circle of dough
11
Fold the other half of the circle over the potato mixture and seal using a fork
12
Repeat with the remaining dough and filling
13
Lay out the prepared pierogies on a large baking sheet and cover with a dish towel
14
Fill a large pot with water and bring to a boil
15
Drop in the pierogies 4 at a time and cook uncovered until they float to the surface, about 10 minutes
16
Drain
17
Heat 2 tablespoons canola oil in a pan and sear the pierogies until golden, about 45 seconds per side
18
Mix together the sour cream and gherkins in a bowl
19
Heat some canola oil in a medium pan over medium-high heat
20
Add the onions and fry until dark and crispy, 3 to 5 minutes
21
Drain
22
Top the pierogies with the fried onion slivers and serve with sweet gherkin sour cream