| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Active: | 1 hr |
| Yield: | 18 to 20 pierogies |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 19 servings |
| Calories | 171 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 38 mg |
| Sodium | 148 mg |
Reviews
My dough turned into pancake batter also. I removed half of the batter and added a lot of flour, a little at a time, some butter and salt until it became a ball. The dough became silky and stretchy and worked very well. I think the half a cup of potato water we reserved in the first part of the recipe was supposed to be used in the dough. Hope this helps. Lloyd in Boise.
Minus 5 stars. Worst recipe I have come across on food network! The “dough” was a batter. The recipe as written is confusing and the result was wasted ingredients.
OK, I was so excited to make these, but the recipe is wayyyy off! The dough was like pancake batter. I think adding one cup of water was the mistake in the recipe. Other pierogi recipes I see have flour, salt, butter and an egg. There are better recipes out there.