Potato and Garlic Pierogi
Ingredients:
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
6 garlic cloves, minced
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup freshly grated sharp cheddar cheese
5 TB unsalted butter
1/2 cup heavy cream
12 egg roll wrappers, round
1/3 cup water
1 TB minced fresh chives
Instructions:
1. In a medium sauce pan, simmer potatoes and garlic in salted water under tender, about ten minutes. Drain, and mash or pass through a ricer or food mill. Stir in cheese and 4 TB butter, then the cream. Season with salt and pepper.
2. Place 1 heaping TB potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over the filling, and press to force out air and seal. Repeat.
3. Bring remaining tablespoon of butter and the water to simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.
Notes: Serve with kielbasa and sauerkraut or kimchi. Pierogi are a type of Polish dumpling that can be filled with a variety of ingredients, but potato and garlic is one of the most popular flavors. Serve with (turkey) kielbasa and sauerkraut.
