When I’m feelin’ down or maybe just in need of edible comfort, I opt for pierogi. Normally I pop by the market on my home, buy a pack of locally made dumplings and drink a beer while they sizzle and tell myself I’ll only eat some of them them and then I eat all of them. But mostly, just know that these can be made at your house, or at your lady friend’s house while sipping a bunch of pink wine.
What I’m trying to say is that a couple Saturdays ago, Nicole and I got together to muster up our inner Polish grandmas and made some pierogi! We made sweet and savory goodness. They were similar but different, separate but equal, springy and bacon-y. My fillings are below (potato, cheddar, blue cheese and bacon or strawberry and goat cheese.). Pop over to her blog to learn about roasted scallions (game-changer) and a super casual-quick strawberry rhubarb jam you need (and I need) to make soon.
Sweet & Savory Pierogi
Recipe adapted from Serious Eats
pierogi dough –
- 4 1/2 cups all-purpose flour, plus extra for dusting
- 2 t kosher salt
- 2 large egg, beaten
- 2 cups sour cream, plus more for serving
- 8 T (1 stick) unsalted butter, softened
savory filling –
- 1/2 lb red skin potatoes
- 1 T sour cream
- pinch salt
- 1 cup extra sharp cheddar cheese, shredded
- 1/2 cup blue cheese, crumbled
- 1 cup bacon, cooked and crumbled
- butter for crisping in skillet
sweet filling –
- 1/2 lb. strawberries, diced
- 1/4 cup sugar
- 1/2 cup goat cheese, crumbled
- In the bowl of a stand mixer with the hook attachment, mix together flour and salt. Add eggs, sour cream, and butter. Stir/knead until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and chill for at least 30 minutes or up to 48 hours.
- Remove the dough from the fridge and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16-inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Repeat with the rest of the dough until it’s all used up.
- Make savory filling by scrubbing potatoes and boiling in for 6-10 minutes or until softened. Mash and mix with sour cream, salt, bacon and cheeses. Fill half of the pierogi (with 2 teaspoons each) and seal by pinching with mad class.
- Make sweet filling by tossing strawberries with sugar. Set aside for 10 minutes or until syrupy. Place 1 teaspoon of macerated berries and 1 teaspoon of goat cheese in the other half of the pierogi. Seal by pinching with more class.
- At this point, freeze on a baking sheet and then transfer to a plastic bag. OR boil for 3 minutes, then fry in a hot buttered skillet until browned. Enjoy with sour cream, goat cheese or nothing!
Yay! Click HERE for a printable pdf of the recipe above.
Rosé is just the thing two girls making pierogi need, right?