Mustardy Potato Pierogies |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
A lovely twist on regular potato perogies. An added zing that goes wonderfully if you serve them with meat, or simply alone. From fw. 06. can be made ahead 3 days, see note at bottom.Recipe by Grant Achatz From Comfort Food From a Rebel Chef Ingredients:
2 1/2 cups all-purpose flour |
1 cup sour cream |
1 large egg, beaten |
1 large egg yolk, beaten |
4 tablespoons unsalted butter, melte |
1/2 teaspoon salt |
3/4 lb medium yukon gold potato |
3 tablespoons sour cream |
1 1/2 tablespoons dijon mustard |
4 tablespoons unsalted butter, softened |
salt & freshly ground black pepper |
vegetable oil, for coating |
1 tablespoon chopped parsley |
Directions:
1. MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
2. MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
3. Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
4. Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
5. In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
6. MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.
|
|