Smoked Gouda Pierogies

“The pierogi dough is my grandmother and Great Aunt Steph’s recipe that has been handed down for many years. I made some small tweaks to it, but for the most part this is the same recipe. The filling is my version of a potato and cheese filling. My family loves it. We make about 200-300 every year around Christmas time.” 

Ingredients

For Pierogies

• 3 cups AP flour
• 3 egg yolks 
• 1/4 cup sour cream
• 1/4 cup melted butter
• 1/4 tsp baking powder
• 2 tsp kosher salt
• 1/2 cup warm water (this is approximate amount, may need less or a little more)

• 1lb Yukon gold potato 
• 5 Tbsp unsalted butter 
• 4oz grated smoked gouda cheese, fine 
• 1/4 cup sour cream 
• 1/4-1/2 cup heavy cream 
• 3 Tbsp finely cut chives 
• salt to taste 

Directions

For Pierogies

1. Sift flour, baking powder, and salt together in a food processor.
2. Add sour cream, melted butter, and egg yolks to processor and let mix for at least 1 minute.
3. Add water slowly as needed to get dough to just barely come together into a ball in the food processor and knead for an additional minute.
4. Let dough rest for at least 45 minutes covered at room temperature.
5. Roll out chunks of the dough and use disk cutter to cut circles for pierogies. Should make about 30 pierogies.  

1. Quarter the potatoes and then put into a pot with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 20 to 25 minutes or until tender. 
2. Drain and transfer to a bowl.
3. Put potatoes through a food mill on the finest setting, and onto a parchment paper lined sheet tray and put into a 300°F oven for 5 minutes to remove moisture.
4. Put potatoes back into a bowl, and put the small pieces of butter and the grated cheese on the potatoes and mix with a spatula.
5. Warm cream and pour into the potatoes till you have a slightly thicker than normal mashed potato. 
6. Add chives, taste, and season with salt as needed.  
7. Let potato mixture cool before using.

1. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
2. Cut out circles using a cookie cutter or a glass.
3. Place a spoonful of filling in the center of each circle.
4. Fold the dough over to form a half-moon shape and pinch the edges together to seal.

1. Bring a large pot of salted water to a boil.
2. Cook the pierogies in batches for about 3-4 minutes.
3. Remove the pierogies with a slotted spoon and drain on paper towels. Making sure there is not extra water on them and lightly spray with oil or pan release spray while they cool off.

1. In a large saute pan heat 3 Tbsp of butter and then add 3 Tbsp of canola or vegetable oil and pan sear pierogies until golden brown for a crispy exterior.
2. Lightly season the outside with Maldon salt or a little kosher salt.
3. Serve with sour cream, melted butter, and your favorite toppings.