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Ramp and Potato Pierogi

Chris Curren
Chicago, IL

Chef demonstration
Entree
Spring

 Demonstrated at Green City Market by Chef Chris Curren April 13, 2013

Pierogi Dough
  • 1 cup of milk
  • 1/2 cup sour cream
  • 2 cups of water
  • 2 eggs
  • 4 cups of flour
  • 1 stick of butter, softened, cut into pieces

To prepare the pierogi dough, mix together the flour and salt.  Beat the eggs, then add all at once to the flour mixture. Add 1/2 cup sour cream and the better and work until the dough loses most of its stickiness (5-7 minutes).  You can use a food processor fitted with the dough blade for this, but be careful not to overheat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.  Each batch of dough makes about 12-15 pierogis, depending on size.  Make the filling while the dough chills.

Filling
  • 5 large potatoes
  • 1/2 pound of ramps, chopped
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1 cup of cheddar cheese

Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop the ramps and saute in butter until soft and translucent. Mash the potatoes with the sauteed ramps and the cheddar cheese, adding salt and pepper to taste.  

Roll the pierogi dough on a floured board or countertop until 1/8" thick.  Cut circles of dough (2" for small pierogi, 3" for large pierogi) with a cookie cutter of drinking glass. Place a small ball of filling (about a table spoon on each dough round and fold the dough over, forming a semi circle.  Press the edges toghether with a fork.  

Boil the pierogis a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.  

Saute some chopped onions in butter in a large pan until soft. Then add pierogis and pan fry until lightly crispy.  Serve with a side of sour cream. 

TIPS:

1.  If you are having a hard time getting the edges to stick together, you may have too much flour in the dough.  Add a little water to help get a good seal.

2. If you don't want to cook all of the pierogis right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months. 

3. You can fill pierogis with pretty much anything you want, though potato and hceese is the most common.  Sweet pierogies are often filled with a prune mixture.  

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