Pierogi with Brown Butter – homemade pierogi filled with mashed potatoes and cheese.
I have been a bit sporadic with my blogging lately, but I’m ready to get back into the swing of things. Maybe it’s the New Year, or maybe it’s my nesting instincts kicking in wanting to clear out my archives, but I’ve missed blogging regularly. Of course this is happening when a baby could be here any day – although I’m not technically due for 3 weeks – but hopefully I’ll be able to keep up once she is here.
After completing my goal for 2008, I started thinking about what I wanted my food goals to be for 2009. What I came up with doesn’t have a definite start or finish, but I’m really excited. For 2009, I want to try new things – new ingredients, new cuisines, new techniques. I tend to shy away from trying too many new things, but this will be my year to go out of my comfort zone. Like the dish above that I made. I had never had a pierogi, and I had never made my own pasta, so I hit two things in one on this one. And what did I learn? It’s actually a lot easier than I thought it would be!! And I actually really loved this dish. If your goal for this year is to lose weight, than this one probably won’t be on the approved list, but for a special splurge – it’s definitely worth it.
I also want to thank everyone for sticking with me this past month or two that I haven’t been around as much. I’m hoping to get back into the swing of things, and hopefully once the baby comes, she won’t change things too much. I have some ideas of changes that I want to make to my blog, but those won’t come until after the initial shock of having a new one around the house wears off.
Pierogi with Brown Butter
Ingredients
- 1 pound baking potatoes peeled and quartered
- 1 stick 4 ounces plus 2 tablespoons butter
- 3/4 cup shredded white cheddar cheese
- salt and pepper
- 2 3/4 cups flour plus more for dusting
- 1 large egg
- 1 cup sour cream at room temperature
- 2 tablespoons chopped chives
Instructions
- In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter; let cool. Stir in the cheddar cheese and season with salt and pepper.
- In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.
- Meanwhile, in a large skillet, cook the remaining 1 stick butter over medium heat until melted and brown, about 5 minutes. Stir in the chives.
- On a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. Using a 4-inch biscuit cutter, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal.
- In a large pot of boiling, salted water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. Toss them in the brown butter before serving.
Patricia Scarpin says
I have never tried pierogi and these look so yummy, Deb! I love trying new things, too.
Chocolate Shavings says
That sounds like a great foodie resolution! I can’t wait to read about your culinary adventures.
Grace says
i can’t recall ever trying pierogi, probably because i wasn’t sure what they were. now i know and now i want to try them immediately!
hang in there with the waiting, deborah–i don’t envy you one bit, as i’m the least patient person alive. 🙂
Manger La Ville says
These look amazing. I love a good perogi, but these look sophisticated.
Elle says
oooohhhh Yummy! Those look so good.
Happy New Year Deborah!
noble pig says
“and hopefully once the baby comes, she won’t change things too much”….ummm….errrr…SHE’S GOING TO CHANGE EVERYTHING! You will have to relearn to do what you love in other ways! And the pierogi…I grew up with them, I love them.
Maryann says
You did a great job, Deb 🙂
Ingrid says
My daughter LOVES pierogis! I read through the recipe and it seems easy enough sorta. 🙂 I think the twins will like it as well. It being homemade and all. They usually shy away from anything out of a box or can which is why they normally won’t eat ’em.
Can’t wait to see how you balance everything once your baby arrives.
~ingrid
Patsyk says
I love pierogies (sp?)! Yours look like the comfort food I consider them to be. I’ve never made them myself as I figured they would be too difficult. I may have to give them a try sometime. Add that to my list of new techniques for this year! 🙂
Erin says
These look delicious! I love pierogies but rarely eat them (I should change that!).
javagirlkt's cookin' says
wow, only three weeks away! 🙂 what a good time to have a baby though, bring some joy and excitement to the usually dull winter months 🙂
your blog is spectacular as usual, and new posts are always worth the wait!
ttfn300 says
hmm, sour cream in the dough? interesting… homemade is totally teh way to go!! i made them for christmas 🙂
kristina says
My step-brother’s fraternity house mother was famous for her pierogi, and he used to drive back to school (over 4 hours each way) even after graduation just to have some! K x
Ursula says
Trust me-make them how those of us who are Polish make them:
-substitute the cheddar (blech!) for farmers cheese or simply have plain potatoes
-instead of brown butter, saute onions in butter and have them that way or pan fried with sour cream.
When you have fresh fruits (plums, strawberries, cherries, etc) make them with fresh fruit inside and have them with a sweet creme fraiche…
kat says
Yum yum yum! This is going on next week’s menu! Good luck with the impending birth
Amanda at Little Foodies says
They look great. It’s always good to try new things and having a baby is certainly going to throw up plenty of lovely new things, both physical and emotional. Very exciting!! Rest up as much as you can over the next few weeks.