Pierogis with Gorgonzola & Bell Pepper
These potato pierogies are an exciting dish to make with a partner, kiddo, or your quaranteam. The filling incorporates gorgonzola cheese, giving it the perfect level of saltiness. The onion, garlic, and peppers boost the filling to add a bit more color and flavor to each bite. Make one batch and you'll have decadent pierogies for days!
Ingredients
Pierogi Dough
All-purpose flour
4 cups
Salt
1/2 teaspoon
Water
1 cup
Eggs
2
Potato Filling
Russet potatoes, boiled
4-5
Butter
4 tablespoons
Yellow onion, diced
1
Red pepper, diced
1
Poblano pepper, diced
1
Gorgonzola cheese
1 block
Milk
1/3 cup
Ground pepper
1 tablespoon
Salt
1 teaspoon
Fresh sage leaves, finely chopped
3
Thyme, rosemary or paprika
Seasoning
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 8
Calories per serving: 501
- Boil russet potatoes whole until they become softened. Once cooled, peel the skin and mash or rice potatoes in a bowl.
- In the meantime, add dry ingredients to a large bowl.
- Whisk eggs and water together and slowly add to the dry mixture. Stir until it forms a craggy dough and dump onto a lightly floured surface and knead until all flour is fully incorporated and the dough becomes tacky.
- Cover with plastic wrap and let the dough rest for 15-20 minutes.
- Dice onions, peppers, and mince garlic. Cook them all in butter until softened. Add buttery mixture to mashed potatoes.
- Crumble gorgonzola into potatoes and add salt, pepper, and sage. Taste the filling and add spices and salt accordingly. Cover the potato filling and place it into the fridge while you roll out the dough.
- Very lightly flour your countertop and roll out the dough to be 1/8 inch thick. Using a cookie cutter, cup, or ring from a small mason jar, cut out as many circles as you can with the dough. You can roll out the leftover scraps again but the dough will be a lot tougher and less tender than the first batch.
- Take one circle of dough and stretch it to make it slightly larger. Place a small spoonful of filling into the center. Be careful not to get filling on the edges, so that it will seal up nicely. Fold the edges of the dough over the filling and pinch the edges together. If you happen to get filling on the edges, just a dash of flour on your fingers will help you meld the two edges together more easily.
- Bring a large pot of water to a boil. Drop in the finished pierogies 10 at a time and let them boil for 3 minutes. You'll notice that they'll start to float to the top when they are almost done. Place the boiled pierogies on a cooling rack and drain off excess water.
- Heat up a skillet with melted butter and place the boiled pierogies into the skillet and brown them on both sides until crispy. If you aren't going to eat all the pierogies at once, just boil the pierogies and stick the leftovers in tupperware for another day and brown them when you're ready to eat.
- Serve with chopped parsley, sour cream, or green onions. Enjoy!