RECIPE MAGIC!

PIEROGI OR DUMPLING: THE ULTIMATE COMFORT FOOD

OUR "BIG HUG" PIEROGI RECIPE

The ultimate in comfort, peasant food or gourmet cuisine, as a main event or side, pierogis can do no wrong. Our version, among many out there, is pillowy on the inside, yet crispy on the outside. We've selected 6 of our most popular olive oil flavours for pan frying, dipping and drizzling. Our recipe is simple to make but there is always a foolproof option: store bought pierogis, the best you can find! But always do a final fry to crisp your "hug", regardless of package directions.

OUR PIEROGI DIPS & DRIZZLES:
Sweet Roasted Garlic
Fresh Wild Fernleaf Dill
Earthy Wild Mushroom Sage
Rare White Truffle
Smokey Chipotle
Cilantro & Cipollini Onion

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OPTION: Stir fry 2 inch slices Kielbasa sausage and serve with Pierogis  

MAKES: +30 PIEROGIS
[ OPTION: You Can Use Your Best Store Bought Pierogis, Too ]
INGREDIENTS:
2 to 2 1/2 cups flour (and more for rolling dough)
1 large egg
2 tsp Kosher salt
1 cup warm water
3 medium baking potatoes, peeled and boiled until tender
2 tbsp onion, minced
2 tbsp extra virgin olive oil
1 cup cottage cheese (dry) or ricotta
1 to 2 tsp fresh ground black pepper

DIRECTIONS:
On medium, sauté minced onions in skillet until soft but not browned. In a large bowl, place potatoes, then fork mash them. Add onion and cottage cheese and blend well. Season with salt and pepper. Set aside. In a clean bowl, place flour, egg then add 1 tsp salt. Add water a little at a time. Mix dough by hand, kneading well until it stops sticking to your fingers. You can add more flour and/or water as necessary. Divide dough in half and let rest, covered, for at least 20 minutes. Roll out dough on floured surface to 1 inch thickness, then use a 2 to 3 inch glass to cut rounds. Spoon 1 tsp filling into the middle. Fold in half. With damp fingers, pinch closed. Repeat with remaining dough. Bring salted water to a rolling boil in medium saucepan. Place 6 pierogi in pan with slotted spoon. When they surface, cook for another 5 minutes, then remove with slotted spoon and repeat with remaining pierogi. Cook the pierogi by bringing a large, low saucepan of salted water to boil. Drop in about six pierogi at a time. For frying, place 2 tbsp of your favourite flavoured olive oil on medium heat. Place one layer of pierogi and cook until golden on one side, then flip and repeat. Remove and place on platter. Serve with extra olive oil as a dip or a drizzle.