Recipe courtesy of Jonathan Waxman
Pierogies Stuffed with Gruyere and Ham
- Level: Intermediate
- Yield: 18 to 20 pierogies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 171
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 38
- Sodium
- 148
- Total: 2 hr 35 min (includes chilling time)
- Active: 1 hr
Ingredients
Mashed Potatoes:
2 cups peeled and diced Yukon gold potatoes
2 cloves garlic
1 teaspoon sea salt
1/2 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
Pierogies:
1 cup minced smoked ham
1/2 cup diced Gruyere
3 tablespoons unsalted butter
1 tablespoon minced fresh chives
2 cups all-purpose flour, plus more for dusting
1 large egg
1/4 cup sour cream, plus additional for garnish
1 teaspoon kosher salt
2 tablespoons olive oil
Directions
Special equipment:
an immersion blender- For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
- For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
- Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
- Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.