Yields 20 pieces

Pierogi Dough

2 c AP flour

1 t salt

1 egg

½ c Chobani yogurt

4 T butter

Combine all ingredients in a stand mixer with a hook attachment.

Wrap in plastic.

Chill while you prepare other recipes.

Pierogi Filling

4 small Yukon gold potatoes

1 bunch green garlic sliced

1 C cream

¼ # butter

½ c paramecium cheese


Boil potatoes until fork soft and then mash

Saute green garlic in butter and reserve half

Add cream and butter to half of green garlic in pan and simmer until soft

Once soft blend green garlic, cream and butter and add to mashed yukon potatoes

Once cooled, fold in parmesan cheese and other half of green garlic

Chive Yogurt

1/4 c chives

2 c Chobani

pinch salt

blend together in a blender or with a hand blender

*tip: if using a blender, put in half of the yogurt, then chives and salt, then rest of yogurt. it will come together easier

Pickled Rhubarb Chimichurri

Yield: 1 1/2 cups

to pickled rhubarb and fresnos:

2 cups rhubarb, sliced into ½ inch pieces

1 cup sliced fresno pepper, seeds removed

1 cups white balsamic vinegar

1/2 cup champagne vinegar

¾ cup sugar

1 teaspoon salt

1 sprig of tarragon

In a small pot heat vinegar, salt and sugar to just boiling, whisking regularly. Allow to sit for 5 minutes. Pour over rhubarb, peppers and tarragon. Let pickles come to room temperature before rough chopping and mixing in relish.

for relish:

3/4 c chopped pickled rhubarb and fresnos

2 T rhubarb/fresno juice from pickling

1/2 c chopped scallions

1/4 c chopped mint

1 T chopped tarragon

1/4 t sambal

1/4 c extra virgin olive oil

Mix everything together in a medium sized bowl until combined

Season to taste

To Assemble Pierogis:

Roll out chilled pierogi dough to approximately 1/8 inch thick

Cut out round circles from dough using desired size cookie cutter, glass, measuring cup, etc

Pack a measuring tablespoon tightly with filling and place in the middle of the dough circle

Using egg wash, lightly brush edges of dough and fold into half moon shape

Press the edges together to seal

In a medium sauté pan, melt butter but do not brown

Cook pierogis until golden brown on each side (approximately 2-3 mins on each side) on medium high heat

Top with chive yogurt and pickled rhubarb chimichurri and serve!

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