Zesty Mustard-Infused Potato Pierogies
Indulge in a delightful twist on traditional potato pierogies with these Zesty Mustard-Infused Potato Pierogies. The creamy filling, enriched with tangy Dijon mustard and smooth sour cream, elevates this beloved comfort food to new heights. These pierogies are not only a fantastic accompaniment to grilled meats or a hearty main dish but also shine on their own, making them a versatile addition to any meal. Perfect for make-ahead preparations, these pierogies can be stored for up to three days, ensuring you can enjoy them at a moment's notice. A recipe by Grant Achatz from 'Comfort Food From a Rebel Chef', this dish is bound to impress family and friends alike.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (measured)
sour cream
1 cup (measured)
large egg
1 (beaten)
large egg yolk
1 (beaten)
unsalted butter
4 tablespoons (melted)
salt
1/2 teaspoon (measured)
medium Yukon Gold potatoes
3/4 lb. (boiled and peeled)
sour cream
3 tablespoons (measured)
Dijon mustard
1 1/2 tablespoons (measured)
unsalted butter
4 tablespoons (softened)
salt & freshly ground black pepper
to taste (seasoning)
vegetable oil
for coating (as needed)
chopped parsley
1 tablespoon (for garnish)
Instructions
1
Prepare the Pierogi Dough: In a large mixing bowl, combine the all-purpose flour with sour cream, the beaten egg, egg yolk, melted butter, and salt. Knead the mixture on a lightly floured surface until the dough becomes smooth and elastic, about 2-3 minutes. Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 15 minutes.
2
Make the Filling: While the dough is resting, prepare the filling by placing the potatoes in a medium saucepan. Cover the potatoes with water and boil until they are fork-tender, about 12 minutes. Drain and peel the potatoes while they are still warm. In a mixing bowl, mash the potatoes and combine them with sour cream, Dijon mustard, and 2.5 tablespoons of softened butter until smooth and creamy. Season with salt and freshly ground black pepper to taste.
3
Form the Pierogies: Bring a large pot of salted water to a vigorous boil. On a floured surface, roll the pierogi dough to about 1/8 inch thick. Using a 3.5-inch biscuit cutter, cut out approximately 20 rounds and dust off excess flour. Moisten the edges of each round with a small amount of water. Add a level tablespoon of the potato filling to one half of each dough round, ensuring to leave a 1/4-inch border. Fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal, ensuring there are no air pockets.
4
Cook the Pierogies: Carefully drop the filled pierogies into the boiling salted water. Cook them for about 5 minutes or until they rise to the top and become tender. Carefully drain the pierogies and transfer them to a large, shallow dish. Drizzle lightly with vegetable oil and toss gently to coat, preventing them from sticking.
5
Sauté the Pierogies: In a large skillet, melt the remaining 1.5 tablespoons of butter over moderate heat. Add the cooked pierogies in a single layer and sauté them, turning once, until both sides are golden brown and crispy, about 3 minutes per side.
6
Serve: Transfer the crispy pierogies to a serving platter, season with salt and pepper to taste, and sprinkle with chopped parsley for a burst of color. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Mustard-Infused Potato Pierogies?
They are a modern twist on traditional potato pierogies featuring a creamy filling enriched with tangy Dijon mustard and sour cream for a zesty flavor profile.
Who is the chef behind this pierogi recipe?
This recipe was created by Grant Achatz, as featured in 'Comfort Food From a Rebel Chef'.
How long should I knead the pierogi dough?
The dough should be kneaded on a lightly floured surface for about 2-3 minutes until it becomes smooth and elastic.
How long does the pierogi dough need to rest?
After kneading, cover the dough and let it rest at room temperature for 15 minutes.
What ingredients are used to make the pierogi dough?
The dough consists of all-purpose flour, sour cream, one beaten egg, one egg yolk, melted unsalted butter, and salt.
What type of potatoes are best for the filling?
This recipe specifically calls for medium Yukon Gold potatoes for the filling.
How long do I boil the potatoes for the filling?
The potatoes should be boiled for approximately 12 minutes or until they are fork-tender.
What ingredients are added to the mashed potatoes for the filling?
The mashed potatoes are combined with sour cream, Dijon mustard, softened butter, salt, and freshly ground black pepper.
How thick should the pierogi dough be rolled?
The dough should be rolled out on a floured surface to a thickness of about 1/8 inch.
What size should the dough rounds be?
Use a 3.5-inch biscuit cutter to cut out the dough rounds.
How many pierogies does this recipe yield?
This recipe makes approximately 20 pierogies.
How much filling should I put in each pierogi?
Add one level tablespoon of the potato filling to the center of each dough round.
How do I seal the pierogies correctly?
Moisten the edges with water, fold the dough over the filling into a half-moon shape, and press firmly to seal, ensuring there are no air pockets.
How long do I cook the pierogies in boiling water?
The pierogies should be boiled for about 5 minutes or until they rise to the top and are tender.
Why should I coat the boiled pierogies in vegetable oil?
Drizzling and tossing the boiled pierogies with vegetable oil prevents them from sticking to each other.
What is the next step after boiling the pierogies?
After boiling and draining, the pierogies should be sautéed in butter until they are golden brown and crispy.
How much butter is needed for sautéing?
Use 1.5 tablespoons of butter to sauté the pierogies in a large skillet.
How long do I sauté the pierogies on each side?
Sauté the pierogies for approximately 3 minutes per side over moderate heat.
What garnish is recommended for this dish?
Sprinkle the finished pierogies with chopped parsley for a burst of color and freshness.
Can these pierogies be made in advance?
Yes, these pierogies are perfect for make-ahead preparation and can be stored for up to three days.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients provided, this recipe is vegetarian-friendly.
What can I serve these pierogies with?
They are a versatile dish that can be served as a side for grilled meats, a hearty main dish, or enjoyed on their own as an appetizer.
What kind of mustard is used in the recipe?
The recipe specifically uses 1 1/2 tablespoons of Dijon mustard in the filling.
Do I need to peel the potatoes before boiling?
The instructions recommend boiling the potatoes whole and then peeling them while they are still warm.
How many eggs are used in the dough?
The dough uses one whole large egg and one additional large egg yolk.
Should the butter for the filling be melted?
No, the 4 tablespoons of butter used for the filling should be softened rather than melted.
What is the final texture of the filling?
The filling should be mashed and mixed until it is smooth and creamy.
How should the pierogies be arranged in the skillet for sautéing?
They should be placed in a single layer in the skillet to ensure even browning.
Is salt added to the boiling water?
Yes, the pierogies should be dropped into a large pot of salted water.
How much flour is needed for the recipe?
The recipe requires 2 1/2 cups of measured all-purpose flour for the dough.