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Potato-and-Pea Pierogi
Credit:
John Kernick
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 20 mins
Yield: Makes 4 dozen
Ingredients
Ingredient Checklist
1 large egg, lightly whisked
1 tablespoon sour cream
1/2 cup whole milk, room temperature
2 1/2 cups all-purpose flour, plus more for dusting
2 large russet potatoes, peeled and quartered (1 pound)
Coarse salt and freshly ground pepper
2 ounces cream cheese, room temperature
1 1/2 sticks cold unsalted butter, plus 2 tablespoons, melted and cooled
8 ounces fresh shelled peas
Yellow cornmeal, for dusting
Gallery
Potato-and-Pea Pierogi
Credit:
John Kernick
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 20 mins
Yield: Makes 4 dozen
Gallery
Potato-and-Pea Pierogi
Credit:
John Kernick
Potato-and-Pea Pierogi
Credit:
John Kernick
Potato-and-Pea Pierogi
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 20 mins
Yield: Makes 4 dozen
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 20 mins
Yield: Makes 4 dozen
prep: 1 hr 45 mins
total: 2 hrs 20 mins
prep:
1 hr 45 mins
total:
2 hrs 20 mins
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
- 1 large egg, lightly whisked
- 1 tablespoon sour cream
- 1/2 cup whole milk, room temperature
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 large russet potatoes, peeled and quartered (1 pound)
- Coarse salt and freshly ground pepper
- 2 ounces cream cheese, room temperature
- 1 1/2 sticks cold unsalted butter, plus 2 tablespoons, melted and cooled
- 8 ounces fresh shelled peas
- Yellow cornmeal, for dusting
Directions
In a medium bowl, whisk together egg and sour cream. Whisk in milk and 1/2 cup water. Gradually stir in flour until a loose, sticky dough forms.
Turn dough out onto a floured surface. Using a floured bench scraper, turn and fold dough to knead, dusting with more flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Don’t add too much flour; it will toughen dough.) Cover with an inverted bowl; let rest 1 hour.
Cover potatoes with cold salted water in a large pot. Bring to a boil over medium-high; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir in cream cheese and melted butter. Add 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
Prepare an ice bath. Bring a small pot of salted water to a boil over medium-high. Add peas and cook until tender, 3 to 6 minutes. Transfer to ice bath. Drain; transfer to a food processor and puree. Stir into potato mixture.
Divide dough in half. Line two rimmed baking sheets with towels; dust with cornmeal to prevent sticking. On a lightly floured surface, roll out one piece of dough 1/16 inch thick. Cut out 3-inch circles. Cover with plastic wrap. Repeat with remaining dough. Meanwhile, bring a large pot of salted water to a boil.
Place 1 tablespoon filling in center of each circle. Holding one circle in your hand, fold dough over filling to form a crescent. Pinch edges to seal. Transfer to a cornmeal-dusted towel; loosely cover with plastic wrap. Repeat with remaining circles and filling.
Melt remaining 1 1/2 sticks butter in a saucepan over medium, swirling occasionally, until dark golden brown, 8 to 10 minutes.
Working in two batches, transfer pierogi to boiling water. Once they rise to the top, cook through, 2 minutes more. Coat a platter with half of brown butter and transfer pierogi to platter. Repeat with remaining pierogi. Drizzle with remaining brown butter. Season with salt; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Potato-and-Pea Pierogi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Potato-and-Pea Pierogi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
