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  • Gil's Gourmet

Olive Oil Pierogis

These delicious pierogis are simply stuffed with potatoes and cheese and wrapped in dough made with our California EVOO. We love having an excess of sides and toppings to pair with our pierogis ...bacon, caramelized onions, sour cream, fresh herbs...you name it!

serves 4

Ingredients:


Dough:

2 cups all purpose flour

1 teaspoon San Fran Sea Salt

2 tablespoons sour cream

2 tablespoons California Extra Virgin Olive Oil, plus extra for frying

1 egg

1/2 cup hot water


Filling:

1/2 lb. baking potatoes, peeled

San Fran Sea Salt

1/2 cup cottage cheese


Sides:

sour cream

caramelized onions

bacon

parsley

scallions


Instructions:

Place flour and salt in a large bowl and whisk to combine. In a separate bowl place sour cream, olive oil, and egg, whisk to combine. Place the wet ingredients into the bowl with the flour and whisk to combine until crumbly. Pour in the hot water and stir to combine. Dust a clean work surface with flour and transfer the dough, sprinkling the dough with a little extra flour as well. Knead the dough (adding more flour if needed) until smooth and springy, about 5 minutes. Return the dough to the bowl, cover with plastic wrap, and set aside to rest for 30 minutes.

Meanwhile, cut potatoes into large pieces and place in a large pot filled with cold heavily salted water. Bring the potatoes to a boil over high heat and cook for 25 minutes or until fork tender. After the potato have cooked, drain, and return to the pot. Add the cottage cheese and mash until smooth.

Divide the pierogi dough in half, wrapping one of the portions with plastic wrap, and set aside. Add a little more flour to your work surface and roll out the dough into a thin sheet. Using a large round 2-3inch cookie cutter, portion the dough into rounds. Spoon a small heap of potatoes into the center of each round and fold the edges together. Pinch and crimp the edges to seal. Repeat for the remaining dough and potato mixture.

Fill a large pot with salted water and bring to boil. Once boiling, add pierogis to the pot, working in batches to not overcrowd. Cook the pierogis for 3 minutes or until they begin to float. Using a slotted spoon, remove the pierogis from the pot, and set aside to drain on paper towels.

Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pierogis to the pan and crisp on both sides until golden brown, about 3 minutes (working in batches if necessary).

Serve pierogis with assorted sides (sour cream, bacon, caramelized onions, parsley, and scallions).

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