Zinzinnati Pierogie with Frank's Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Filling:
Oil for sauteing
½ yellow onion, finely diced
1 to 2 cloves garlic, minced
1 ½ lbs. russet potatoes
3 tbsp. butter
2 oz. cream cheese
¼ cup half and half (whole or 2 % milk can be substituted)
1 14 oz. can of Frank’s Kraut, drained and excess liquid squeezed out
½ tsp. black pepper, or to taste
¼ tsp. salt, or to taste
7 oz. freshly shredded Swiss cheese
8 oz. kielbasa sausage, diced small
For the Pierogi Dough:
2 ½ cups all-purpose flour
2 tsp. salt
1 cup sour cream
1 large egg
1 large egg yolk
2 tbsp. melted butter
2 to 5 tbsp. butter for panfrying the pierogi
Minced chives for garnish (optional)
Sour cream for serving (optional)
Instructions
Make the filling:
- Heat a drizzle of oil in a skillet over low-medium heat. Add the diced onions and sprinkle with a dash of salt and pepper. Sauté, stirring occasionally, until the onions are soft and slightly caramelized, about 8 to 10 minutes. Stir in the minced garlic and cook just until the garlic is fragrant, about 60 seconds. Transfer the onion and garlic mixture to a small bowl and reserve the skillet for browning the kielbasa.
- Wash and peel the potatoes and chop into medium-sized chunks. Place in a medium to large saucepan or pot and cover with cool water. Add a tablespoon or so of salt to the water. Bring to a boil over high heat. Continue to boil for 10 to 15 minutes, or until the potatoes are fork tender.
- While the potatoes are boiling, warm the same skillet from the onion and garlic mixture over medium heat. Add the diced kielbasa sausage and cook, stirring occasionally, until browned with some crispy edges, about 5 to 8 minutes. When the sausage is browned, transfer to a paper towel-lined plate to soak up any excess grease and set aside.
- When the potatoes are done, drain and place into a medium to large-sized mixing bowl. Add the butter and cream cheese and mash until smooth using a potato masher. You can also use a hand mixer or immersion blender for this. Add the half and half and mash/mix until well combined. Using a spatula or wooden spoon, mix in the onion and garlic mixture. Next, mix in the Frank’s Kraut. Taste to see if more salt is needed. Season with salt and pepper as needed. Set aside.
Make and Assemble the Pierogie:
- Line a couple baking sheets with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour and salt. In a second mixing bowl, whisk together the sour cream, egg, egg yolk, and melted butter. Pour the wet mixture into the flour mixture and gently stir until well combined. The dough should form a ball when pressed together but should not be sticky. If it is too dry, add cold water, one tablespoon at a time until you’ve reached the correct consistency. Likewise, if the dough is too sticky, add flour, one tablespoon at a time. Place a towel over the bowl and let the dough rest for 20 minutes.
- After 20 minutes, place the dough on a lightly floured counter or work surface. Lightly dust the top of the dough with flour and knead 100 times. Next, roll out the dough until it is fairly thin - about the width of a lasagna noodle or so. Cut 4” inch circles in the dough. Remove the excess dough and place back into the bowl and cover with the towel to prevent it from drying out. Place a small bowl of cool water on the counter – this will be used to help seal the edges of the pierogi together.
- Place about 1 tablespoon of the potato mixture on one half of each circle. Top the potato mixture with about 1 teaspoon of the kielbasa and a generous pinch of the shredded Swiss cheese. Dip the tip of your finger into the water and brush along the empty edge of the dough circle. Fold the empty side over the filling so that both edges meet to form a half-moon shape. This dough is stretchy and very forgiving – You may need to stretch it a bit so that all of the filling is enclosed in the pierogi. Pinch the edges together using your fingers. Next, dip a fork in some flour and press the edges shut using the back of the fork tines. Place the finished pierogies onto the parchment-lined baking sheets. Repeat until all of your dough has been used.
Cook the Pierogi:
- Fill a medium to large sized pot about half-way with water and bring to a boil. While the water is boiling on one burner, heat a large skillet over medium heat on a second burner. Melt 2 to 3 tablespoons of butter in the skillet.
- Once the water is boiling, gently drop in 4 to 6 pierogies. You’ll want to make sure to give the pierogies room so that they do not sick together. Boil until the pierogi float to the top. Next, carefully remove the pierogies from the water using a slotted spoon and gently place in the hot skillet. Cook 3 to 5 minutes on each side, or until golden brown. Transfer the finished pierogies to a paper towel-lined platter or baking sheet. Repeat with the remaining pierogi, adding more butter to the skillet if necessary.
- Serve immediately with minced chives and sour cream on the side.
- Makes 30 pierogi.
