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
salt
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!
Leave a Reply