Pierogi are one of the best comfort foods. They’re warm, cheesy, pillowy, carb-filled, and versatile. This weekend, I did a Food Collaboration with The Slow Braise! As the weather cools off and we move into the cooler end of the Fall spectrum, we felt it was important to focus on some warm comfort food – and Pierogi won out!
This classic dish is cheesy, peppery, and fluffy. It is perfect on the side of the homemade calabrese sausage we made (Recipe Coming Soon!).
It’s tough to give exact measurements for this… In my experience, I typically make Pierogi using the old (and faithful) “eyeball” measurement. I will try my best to break down how we made these, but if you have any questions, don’t hesitate to reach out!
(The Slow Braise is written by a talented and passionate home cook here on Canada’s East Coast. Check out his blog for amazing recipes, pottery, and photography!)
Recipe for Potato, Leek & Cheddar Pierogi:
1 lbs of White Potato
2-3 Cups of Old Age Cheddar Cheese
1 Leek (Thinly Diced)
Thick Sliced Bacon
3 Tablespoons of Sour Cream
2 Teaspoons of Kosher Salt
Freshly Cracked Peppercorn
2 Cups of Flour
1/4 Cup of Water
Kosher Salt, To Taste
2 Tablespoons of Oil
**Additional Tablespoons of Water (If Needed)
Bowl of Water (on the side)
Instructions for Potato, Leek & Cheddar Pierogi:
1: Dice Bacon. In a pan over medium heat, saute bacon until crispy. Set aside. Save grease.
2: Over high heat, boil salted water. Peel potatoes. Cube, and drop into boiling water. While potatoes are boiling, slice 1 leek into thin strips. Wash, and strain.
3: Shred old aged cheddar cheese.
4: Saute your leeks in 1 tablespoon of bacon grease. Add your leeks to your boiled potato. Add 1/2 of your bacon bits. Add kosher salt, fresh cracked peppercorn, and 3 tablespoons of sour cream.
5: Mash all of your filling ingredients until smooth. Set aside to cool.
6: For your dough, mix 2 cups of flour, 1/4 cup of water, 2 tablespoons of olive oil, 1 egg, and salt together in a bowl. If needed, add additional water 1 tablespoon at a time. Knead your dough until smooth. Wrap in plastic wrap, and set aside for 1 hour.
7: Roll your dough out to 1/4 inch thickness. With a circle cookie cutter (or glass) – cut circles into the dough. Add your filling 1-2 tablespoons at a time (depending on size). Dip your finger into your bowl of water, and run it along the edges of your dough circle. Fold your dough, and pinch shut.
8: Bring a pot of salted water to a boil. Drop your pierogi in. Once pierogi float, they are ready to be removed from the water with a slotted spoon.
9: Pour olive oil into a pan over medium heat. Once your pan is heated, drop in your pierogi. Fry for about 60 seconds per side. Remove from heat. Drop a handful of leeks into the oil, and fry until slightly browned and crispy.
10: Serve your pierogi, drizzled in sour cream, fried leeks, and bacon bits.