Recipe

Potato-Cheese Filling

Step 1: Cook the potatoes and garlic in a large pot of boiling salted water until they’re fork tender, about 15 minutes. Strain.

Step 2: In a medium sized bowl, mash together the potatoes and garlic, butter, heavy cream, green onions, cheddar cheese, red wine vinegar, 1/4 tsp of sea salt, and freshly ground pepper to taste. Cover and set aside.

Dough

Step 1: Add the flour to a large mixing bowl and make a well in the centre. Into the well add the egg, milk, and 1/4 tsp of sea salt. Using your hands, mix in the flour until all the liquid is absorbed and the dough sticks together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 2: Once the dough has chilled, dust a clean surface with flour, and roll it out 1/8″ thick. Using the cookie cutter, cut out 12 circles.

Pierogies

Step 1: On one half of each dough circle place 1 tbsp of the potato mixture. Fold the other half of the circle over the potato mixture, and use a fork to press and seal the edges together.

Step 2: Lay out the pierogies on a large cookie sheet, and cover with a dish towel.

Step 3: In a medium pot, bring water to a boil, and drop in the pierogies 4 at a time. Boil uncovered for about 10 minutes, until they float to the surface. Strain.

Assembly

Step 1: Mix the sour cream with the minced sweet gherkins and set aside.

Step 2: Heat the canola oil in a medium sized pan over medium high heat. Add the yellow onion slices, and fry until they’re dark and crisp, 3-5 minutes. Drain. Discard all but 2 tbsp of the oil, and pan sear the pierogies in it for about 45 seconds per side, until they’re lightly browned.

Step 3: Top the pierogies with the fried onion slivers and serve with the sweet gherkin sour cream.

Makes 12 pierogies

See more recipes by Nadia Giosia.

Reprinted with permission from Nadia G’s Bitchin’ Kitchen: Cookin’ For Trouble (2011 Ballantine Books).