Make 29 Cooks' Pierogi Two Ways

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Read about Carrie Havranek’s new cookbook Tasting Pennsylvania: Favorite Recipes from the Keystone State in our November edition of Lehigh Valley Style. Here, she shares 29 Cooks’ recipe for Pierogi, Two Ways.

Pierogi, Two Ways

Makes 40 to 45 large pierogi

29 Cooks, Emmaus

Chef-owner Cindie Feldman

The Pennsylvania classic gets an upgrade with parsley and black pepper in the dough, along with filling options that include mushrooms, manchego cheese, and butternut squash. The fillings can be made and refrigerated a day or two ahead; just bring them to room temperature before filling the pierogi. Freeze pierogi individually on rimmed baking sheets and then transfer to a zip-top bag. Thaw briefly before cooking.

Ingredients

Pierogi Dough

  • 3–4 cups flour
  • ¾ cup sour cream, plus more for garnish
  • 5 large eggs, divided
  • ¼ cup finely chopped fresh
  • Flat leaf Italian parsley
  • 2–3 Tbsp. freshly ground black pepper

Yukon Potato, Onion, and White Cheddar Filling

  • 2 ½ lbs. Yukon Gold potatoes, quartered
  • 6 Tbsp. butter, divided
  • 1 tsp. kosher salt
  • ½ tsp. freshly cracked black pepper
  • ½ cup half-and-half
  • 1 Vidalia onion, diced small
  • 3 cups shredded sharp white Cheddar

Balsamic, wild mushroom, and butternut squash filling

  • 1 ½ lbs. red potatoes, unpeeled, diced small
  • 1 lb. butternut squash, diced small
  • 1 cup diced red onion
  • 1 Tbsp. granulated garlic (see Note)
  • 2 tsp. granulated onion (see Note)
  • ½ cup plus 2 Tbsp.
  • Olive or avocado oil
  • 2 lbs. mixed gourmet mushrooms, stems removed, diced medium
  • 1 Tbsp.  kosher salt
  • 2 tsp. freshly ground
  • Black pepper
  • 3 Tbsp. balsamic reduction glaze
  • 8 oz. manchego cheese, shaved or shredded
  • 2 Tbsp. butter
  • 2 Tbsp. vegetable oil

Directions

For the pierogi dough:

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sour cream, 4 eggs, parsley, and pepper until a ball is formed. If it’s very sticky, add more flour; if it’s dry, add a little more sour cream. Knead the dough ten to twelve times on a floured surface, then divide into four equal portions. Let rest for 10 minutes, covered loosely with plastic wrap.

For the Yukon potato, onion, and white Cheddar filling:

Place the potatoes in a large pot of water and bring to a boil; cook, uncovered, until fork tender, 20 to 25 minutes. Put 2 Tbsp. of the butter in a large bowl. Drain the potatoes and either rice them on top of the butter or mash them directly into the butter. Add the salt, pepper, and half-and-half. Stir together until well combined; if it’s too thick, add more half-and-half. Sauté the onions in the remaining 4 Tbsp. of butter over low heat to caramelize, 15 to 20 minutes. Add to the potato mixture and stir to combine. Refrigerate the potato-onion mixture for about 30 minutes to cool before adding the cheese—otherwise the cheese will get gummy when you cook the pierogi.

For the balsamic, wild mushroom, and butternut squash filling:

Preheat the oven to 400 degrees. In a large bowl, combine the potatoes, squash, red onion, and granulated garlic and onion and toss well with ½ cup of the oil. Roast on a rimmed baking sheet for 10 minutes, then stir the ingredients and bake until softened, another 10 to 15 minutes. Over medium heat in a large sauté pan, add the remaining 2 Tbsp. oil and the roasted vegetables. Toss the ingredients and then add the mushrooms, stirring to coat. Add the balsamic reduction glaze, stirring quickly so it does not burn. When the mushrooms are soft but still have body, remove from heat. Add salt and pepper to taste. Transfer to paper towels to wick off some of the moisture. Cool the mixture in the refrigerator for 30 minutes, then stir in the manchego cheese.

To assemble:

Roll the dough until it is thin but not transparent. Use a biscuit cutter (2 to 4 inches in diameter) to cut circles from the dough. In a small bowl, beat the remaining egg. Place 2 to 3 Tbsp. of filling in the center of a circle and brush the perimeter of the dough with the beaten egg. Fold the dough over the filling, making a half circle, stretching slightly until the edges touch. Don’t worry if it seems like the pierogi are too stuffed; the dough will expand when cooked. Press the ends together lightly and then push your fingers around the filling mound to get the air out so it doesn’t puff up when cooked. Use a fork to crimp and seal the dough edges. Repeat until all the filling is used. Boil the pierogi in lightly salted water to for 2 to 3 minutes to seal the edges. Remove them using a slotted spoon to cool on a tray. You can now cook, refrigerate, or freeze the pierogi. To cook, in a medium sauté pan over medium heat, heat the butter with the oil and cook the pierogi until one side is golden brown, 2 to 3 minutes, and then flip to the other side to cook another 2 minutes. If need be, add a little extra butter.

Note: If you don’t have granulated garlic or onion, use half as much of the powdered form.