goat cheese pierogies
Around the holidays (and throughout the year), pierogies are a must have in my parent's house. Growing up, I have to admit, they were not my favorite. My Hungarian relatives would be so ashamed to hear me admit that. The recipe for our pierogie dough has been passed down for years in my family. My Aunt and Nana always had lots of pierogies hidden away in their deep freeze, waiting for my dad to come and devour them. My mom is also an expert pierogie maker and helped me figure out how to do it. While the stuffing I used isn't traditional, it is delicious!
prep time
20 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- FOR THE PIEROGIE
- 1 1/2 cups bread flour, plus additional 1/2 cup for kneading
- 1 cup mashed potatoes
- 1 teaspoon salt
- 1 - egg, yolk and egg whites separated
- FOR THE FILLING
- 1/3 cup crumbled goat cheese
- 4 - green onions, chopped
- 2 - roma tomatoes, chopped
- 1/2 cup spinach, chopped
- 1/3 cup sour cream
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- FOR BOILING
- 4 cups water
- FOR PAN FRYING
- 2 tablespoons butter
- 1/4 cup chopped onions
How To Make goat cheese pierogies
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Step 1In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?)
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Step 2Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
-
Step 3Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
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Step 4Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling. -
Step 5Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
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Step 6In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side.
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Step 7Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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