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Potato Pierogi with Whole Wheat Mustard and Ricotta Filling

Potato Pierogi with Whole Wheat Mustard and Ricotta Filling

Recipe adapted from here

Pierogi's are one of my FAVOURITE comfort foods. Since I don't eat pasta anymore, I never get to eat my favourite macaroni and cheese recipe. However, I can still eat potato SO pierogi's it was. My grandmother has ALWAYS made pierogi's from scratch. They were always so so amazing, however, they have... not been recently. It's not to say they're not good, but they're just not the same. I know, that's a horrible thing to say, but it's true, sorry grandma. Anyways, I decided I need to learn to make them, because, hopefully one day I'll be making pierogi's and shipping them with my children for their children. This was so extremely easy to make, however, it took an extremely long time, even with the help of my mom's boyfriend. It was very fun though, it felt like I was actually doing hard labour, haha. These puppies are still sitting in my freezer however. I haven't had them yet only because I made them for night's where I'm too lazy to really do any cooking and when there is barely any food in the fridge. There has been an incredible amount of food in the fridge that I'm scared it's going to go to waste so I haven't had
any yet. Soon enough however, those bad boys will be gobbled up by me!

Pierogi Dough
  • 2 ½ cup all-purpose flour Potato Pierogi with Whole Wheat Mustard and Ricotta Filling
  • 1 cup sour cream
  • 1 large egg and 1 large yolk, beaten
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon salt

Directions:

In a large bowl, mix all ingredients together until just combined. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.

Pierogi Filling

  • ¾ lb. medium Yukon Gold Potatoes
  • 1 ½ yellow onions, sliced
  • 3 tablespoons sour cream
  • 1 ½ tablespoons Dijon whole wheat mustard
  • 3 tablespoons unsalted butter, softened
  • 1/2 container large Ricotta cheese
  • Salt and pepper to taste

Potato Pierogi with Whole Wheat Mustard and Ricotta Filling

Directions:

Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.

Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, mustard, 2 ½ tablespoons butter, and Ricotta. Salt and pepper to taste.

Potato Pierogi with Whole Wheat Mustard and Ricotta Filling

To Assemble:

Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out.

Potato Pierogi with Whole Wheat Mustard and Ricotta Filling

How to prepare pierogi:

Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. While pierogi is boiling, place approximately 1 tbsp of butter, and place half an onion to a full onion to brown, ideally you want to caramelize onion. This will take about ten or so minutes depending on how much you onion you put into the skillet. Place selected spices into the pierogi mix as well, I chose a roasted tomato rub. Place meat (was making for the bf, I did not eat any of course), but chose to use up the prosciuotto and put that into the mix instead of bacon. Let that sit for a few minutes to crisp up. When the pierogies are done boiling, pour the water out, DO NOT RINSE PIEROGIES. mmediately place pierogies into the skillet. Let sit for a few minutes to brown, then flip them over to get an even brown coating on both sides. Once done, sprinkle with green onions, unfortunately I did not have any. Serve hot!

Potato Pierogi with Whole Wheat Mustard and Ricotta Filling

Enjoy!

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