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Pierogis

October 18, 2009

I like to think you come to my blog for healthy main dishes.  You’re in the mood for something creamy and fattening but can’t really afford the calories, so off to BrannyBoilsOver you go, and happen upon something like this vegan mac&cheese.  And the world is good again.

Truly, I take pride in dishing up tasty meals in a healthy way.  And, dear readers, I tried to do a repeat performance with this dish.  I really tried. And I did reduce the butter called for in this recipe by a total of 4 T.

But it is a pierogi. A carb stuffed with a carb. And cheese.  Can we really call that healthy?

perogis

Don’t mind that mechanically formed chicken patty in the background.  I would never consume such a thing.  Shame on the Omnivore.

I didn’t think so.  So we punt.  And by punting, I mean use portion control. You hear it in the media.  You’ve heard it at the mall.  Your coworkers talk about it the staff room.  And now you must practice it.  Because I can only take you so far with the healthy recipes.  You’ve got to meet me half-way.  And this pan-fried-in-butter white flour dumpling filled with starchy potatoes and full fat cheese is the perfect place to begin.

Pittsburgh Pierogis (4-5 servings, adapted from here)
2 russet potatoes, cooked and mashed
1/3 – 1/2 cup shredded cheddar cheese
1 cup sliced onions, sauteed until lightly browned and caramalized
1/2 tsp salt
2 tsp smart butter

Sautee onions in butter until golden.  Rice or mash potatoes and combine with cheese, salt, and onions.  Set aside.

for the dough
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream or fat free plain yogurt, plus extra to serve with the pierogi
2 T water

1 reserved onion, sliced
as much butter as you can stand, for sauteeing

raw perogi

Combine all dough ingredients in the food processor, adding water last while pulsing to combine.  Let dough rest in fridge for 20 minutes.

Roll dough out into a thin sheet.  Using a 2.5″ cookie cutter, cut rounds out of the dough.  Gently stretch to an elliptical shape.  Place a small amount of potato filling on one side of ellipse.  Fold dough over and crimp with the edge of a fork.  Repeat with entire amount of dough and filling, rerolling if necessary.  Sprinkle flour over dumplings to prevent slipping.

Bring a large pot of water to a boil.  Working in shifts, place pierogi in boiling water and cook until they float (8-10 minutes).  Drain and set aside (I placed mine in a colander) while cooking remaining pasta.

Sautee onions in butter in a stainless pan.  Add cooked pierogi and cook until browned.  Serve immediately, with additional sour cream if desired.

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6 Comments leave one →
  1. October 19, 2009 9:47 am

    These look so.damn.GOOD. And I desperately want to try pierogis… but I’m too intimidated. Maybe I’ll put this recipe on my 2010 resolution list 🙂

  2. October 20, 2009 7:02 am

    These look GREAT. I need to be brave and try them out.

  3. October 20, 2009 10:16 am

    your loyal pittsburgh reader here- the perogies look yum!

    • brannyboilsover permalink*
      October 20, 2009 11:37 am

      Reader from pittsburgh – -thanks for stopping by. Glad you enjoyed the view 🙂

  4. October 20, 2009 3:27 pm

    I’m in a food coma just reading about them. YUM!

  5. jennybee1018 permalink
    November 1, 2009 3:36 am

    Former Pittsburgher here, missing her pierogies while living in the Middle East! I hope to be making these soon!!!

    P.S. You forgot the H on Pittsburgh! 😀

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