Homemade pierogis take time, but they are always worth the effort. In this recipe, each pierogi is filled with fresh herbs, goat cheese and mashed red potatoes. It’s a meal that is complemented by the crisp, herbaceous Sauvignon Blanc I received from Cultivar Wine.
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My husband and I have been together for 19 years, and I can’t recall going out to dinner on any Valentine’s Day.
Despite being a big fan of the holiday, the idea of going out has always been unappealing. The pressure to make it special, being surrounded by loads of other couples, the same food we could get the weekend before for double the price.
Have I made my case yet?
Instead of all that, I cook. Usually it’s something that takes a bit of work; a favorite food made from scratch.
Something like these pierogis.
Take a dough and put a delicious filling inside and I’m pretty much its biggest fan, so it’s no surprise that I like pierogis. My husband has Polish roots so it’s a welcomed meal for him, too.
A couple years ago, we had the opportunity to try this meal at the source in Krakow, so I feel like I now have a good basis for comparison. My pierogi-making is starting to come around. No more lost filling in the boiling water, etc.
I won’t say it’s perfect. I tend to err on the side of a higher dough to filling ratio because I struggle with rolling dough thin. I’m getting there, though. And by there, I mean comfortable enough with the process to share it.
My last shipment from Cultivar Wine for the Wine Bloggers Club included a lovely bottle of 2014 Rutherford Sauvignon Blanc. I tend to like experimenting with white wine pairings. Reds are probably my favorite wines, but to me, they are easy to pair. Grab meat of some variety and you are good to go.
But whites, with their crisp citric and fruit notes and herby, grassy flavors like this Sauvignon Blanc, present more of a challenge. A very fun challenge.
So I started thinking about this year’s Valentine’s Day meal and it all came together. Pierogis had the potential to be the perfect meal to serve alongside this wine.
I wanted the filling to be traditional, but with a twist. The goat cheese adds just enough grassy flavor to the tender potato filling and it’s brightened nicely with the herbs. I also added in caramelized onions for richness.
The dough is a simple one. There are many recipes out there. Some with egg, some with sour cream, others without. I really like to keep it simple, so this recipe is just that.
A couple things I’ve learned after past fails: 1) Don’t flour both sides of your dough when you roll it out. Flour the board if you need to, but don’t flip the dough. The top needs to remain sticky so that the pierogi sticks together when folded over. 2) Keep the water to a low boil. It should be barely rolling so that it’s gentle on the pierogi.
If you are up for a fun afternoon in the kitchen. Grab someone you love and get to work on some pierogis. That, along with some good wine, and you will have yourself a delicious Valentine’s Day.
- 3 small red potatoes (10-12 oz.)
- 1 small yellow onion (5 oz.), sliced
- 3 tablespoons unsalted butter
- 3 cups unbleached, all-purpose flour
- 1 teaspoon fine ground sea salt
- 1 teaspoon extra virgin olive oil
- 1 cup + 1 to 3 tablespoons warm water
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh dill
- 4 oz. chèvre (soft, fresh goat cheese)
- 1/4 teaspoon ground black pepper
- Extra chopped herbs for garnish
- Place the potatoes in a small saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Boil for about 10 minutes, or until fork tender. Remove from the water and place in a medium bowl. Use a fork to break open the potatoes. Set aside to cool.
- While the potatoes are boiling: Melt 1 tablespoon of the butter in a medium skillet. Add the onion. Cook over medium-low heat, stirring occasionally, for 30 minutes, or until browned and caramelized.
- Make the pierogi dough while the vegetables cook: In a large bowl, stir together the flour, 1/2 teaspoon of salt and the olive oil. Start with the 1 cup of water and add a little at as you stir the dough with a fork. Once the 1 cup of water has been added, use clean hands to work the dough.
- Add the remaining water about 1 teaspoon at a time. You want the dough to form a ball. It should not be too sticky, but also not crumbly. (I add about 2 more tablespoons of water. The dough is a little wet, but once I turn it out on a floured surface to knead, it is perfect.)
- Form the dough into a ball and place on a lightly floured surface. Knead for 5 minutes, until smooth and elastic. Form back into a ball, place in the bowl, cover with a kitchen towel and let sit for about 20 minutes.
- While the dough rests, continue the filling: Add the chives and dill to the potatoes. Finely chop the cooled caramelized onions and add them to the potatoes. Use a fork to stir and mash all ingredients until no large chunks of potato remain. The skins should mash well, but if there are any large pieces, discard them.
- Stir in 3 oz. of the goat cheese, the remaining 1/2 teaspoon of salt and the black pepper.
- Now you can make the pierogi: Cut the dough in half and on a light floured surface roll the dough thin, to at least 1/8 of an inch, a little thinner if you can manage it. Use a 3 1/2 inch round biscuit cutter to cut circles out of the dough. Repeat with all the remaining dough.
- Fill a small dish with warm water and lightly flour a baking sheet. Place a generous teaspoon of filling in the center of each dough round. Brush the edges lightly with water. Fold the circle over to create a half moon. Pinch the ends of the dough together and seal. Place the pierogis on the baking sheet as you make them.
- Fill a 3-quart or larger pot 2/3 full of water and bring to a boil. Reduce the heat slightly to maintain a low boil. Add the pierogis a few at a time. I usually add about 5 to a 3-quart pot. Let boil gently for 4 to 5 minutes, or until they float. Remove with a slotted spoon and place on a sheet pan lined with paper towels to drain.
- Once you have boiled all the pierogis, melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the pierogis and cook about 90 seconds on each side until browned. Work in batches if necessary so you don't overcrowd the pan. Place on a serving plate. Garnish with extra herbs and sprinkle with the remaining 1 oz. of goat cheese. Serve warm.
If you’d like to try Cultivar Wine for your Valentine’s Day celebration or any time, they are offering a special promotion to my readers. Use the code CultivarWineFakeFoodFree when you order and you’ll receive 10 percent off.
Disclosure: I’m required to disclose a sponsored partnership between our site, Fake Food Free, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.
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These turned out quite lovely ♥
summerdaisy.net
Thank you! They were fun to make!