Pierogies Recipe

Cook potatoes

Place peeled, chunked potatoes in a pot and cover with cold salted water (1 tsp). Bring to a boil over high heat, reduce to simmer and cook until very tender, 12–15 minutes. Drain well.

Mash filling

Return drained potatoes to the pot off heat. Add 2 tbsp butter, 3 tbsp milk, 1 tsp salt (already used in cooking adjust if needed) and mash until smooth and slightly fluffy. Fold in shredded Red Dragon cheese and half of the minced onion (reserve the rest for sauté with sausage). Taste and adjust seasoning with salt and pepper. Chill filling in the refrigerator for 15–20 minutes so it firms slightly (this makes filling easier to portion).

Make dough

In a large bowl whisk together 2 cups flour and 1 tsp salt. Make a well and add 1 beaten egg and 2 tbsp sour cream. Mix to combine. Add up to 2 tbsp ice water as needed to bring the dough together—dough should be smooth, slightly tacky but not sticky. Turn onto a floured surface and knead gently 8–10 times until cohesive. Cover and rest 20–30 minutes at room temperature.

Roll & cut

Divide rested dough into two pieces. Roll one piece on a lightly floured surface to about 1/8" (3 mm) thickness. Use a 3-inch round cutter (or glass) to cut circles. Re-roll scraps as needed. Keep cut rounds covered to prevent drying.

Fill & seal

Place about 1 heaping tsp (roughly 12–15 g) of chilled potato-Red Dragon filling in the center of each dough round. Lightly brush the edge with water, fold dough over to form a half-moon, and press edges firmly to seal. Crimp with a fork or roll the edge for a tighter seal. Place finished pierogies on a lightly floured tray, cover with cloth while assembling.

Cook andouille

In a medium skillet over medium heat add 1 tbsp butter. Add diced andouille and the remaining minced onion. Sauté until sausage is browned and onions are softened and slightly caramelized, about 6–8 minutes. Remove from heat and set aside. Spoon cooled mixture into a bowl for topping.

Boil pierogies

Bring a large pot of lightly salted water to a boil. Add pierogies in batches (do not overcrowd). When they float, cook for an additional 2 minutes to ensure dough is cooked through, then remove with a slotted spoon and drain briefly on a rack or towel.

Pan-fry pierogies

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add boiled pierogies (in batches) in a single layer and fry until golden-brown and crisp on both sides, about 2–3 minutes per side. Transfer to a platter and keep warm in a 200°F (95°C) oven if needed.

Fry onions (for garnish)

Heat 1 cup neutral oil in a small saucepan to 350°F (175°C). Toss thinly sliced onion (use remaining onion halves/slices) lightly in 1 cup flour, shake off excess, and fry in batches until deep golden and crisp, 2–3 minutes. Remove with a slotted spoon to paper towels and season immediately with salt. These are the fried onion garnish—keep crisp.

Make poblano sour cream

Char the poblano over a gas flame or under a broiler until skin is blackened and blistered on all sides. Place in a bowl and cover for 10 minutes to steam; peel off skin, remove seeds and stem, and chop finely. In a small bowl combine chopped poblano, 1 cup sour cream, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp ground cumin. Stir until smooth. Taste and adjust seasoning.

Plate and garnish

Arrange 10–12 warm pierogies on a serving platter (see servings). Spoon some andouille-onion mixture over pierogies. Dot or drizzle poblano sour cream alongside or over each pierogy. Sprinkle with minced chives and an optional 1/4 cup extra grated Red Dragon cheese. Finish with a handful of the crispy fried onions on top for crunch. Serve immediately.