Mustardy Potato Pierogies               

 tags (edit): Advance Food & Wine Magazine @Try Soon! @Vogel Side Dish  

 

Thursday was "Polish Night" at Achatz's parents' restaurant, with specials like sausage and sauerkraut, cabbage soup and pierogies. Those humble pierogies inspired the avant-garde ones he created as a chef, filled with a mustard sauce for the beef served on the same plate. The pierogies here, filled with mustardy mashed potatoes, pay homage to both versions. Serve with "Roasted Chicken with Garlic-Thyme Butter", included in this collection.

Ingredients

PIEROGI DOUGH
2 1/2 cups All purpose flour
1 cup Sour cream
1 large Egg beaten
1 large Egg yolk beaten
4 tablespoons Unsalted butter melted
1/2 teaspoon Salt
FILLING
3/4 pound Yukon Gold potatoes medium sized
3 tablespoons Sour cream
1 1/2 tablespoons Dijon mustard
4 tablespoons Unsalted butter softened
Salt & pepper
Vegetable oil
1 tablespoon Parsley chopped
 

Instructions
 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 1/8 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.

DO AHEAD: The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.

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.


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Yields: 4 Servings
     Food & Wine magazine, December 2006, page 204

 notes:  Recipe by Grant Achatz.

Cuisine:  

Main Ingredient:   Potatoes