Pierogi Dough:*
- 1 Egg
- 3/4 cup Sour Cream
- 8 tablespoon Unsalted Butter (softened) - 1 tablespoon Fresh Chives (chopped)
- 1 teaspoon Kosher Salt -
2 cups All-Purpose Flour (plus more for rolling dough)
- I doubled this amount
*For Filling and Serving:*
- 2 cups Mashed Potatoes -
2 Medium Yellow Onions (sliced thinly and evenly) -
Salt -
Sour Cream (to serve
) - 1/2 cup Farmer's Cheese
- 3 tablespoon Butter
2 pounds russet potatoes (peeled and cut into large chunks) Salt
1 Egg
3/4 cup Sour Cream
8 tablespoon Unsalted Butter (softened)
1 tablespoon Fresh Chives (chopped)
1 teaspoon Kosher Salt
2 cups All-Purpose Flour
(plus more for rolling dough) instructions*
Make the Pierogi Dough:*
To make the dough, work the egg, sour cream, butter (8 tablespoons), chives, and salt together by hand to form a dough. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.
3 tablespoon Butter
2 Medium Yellow Onions
(sliced thinly and evenly)
instructions
To caramelize the onions, heat 3 tablespoons butter over medium heat.
Once hot, add the onions, arrange into an even layer, and season with salt.
Cook the onions, stirring occasionally to ensure even cooking, until caramelized, about 15 minute
Bring a large salted pot of water to a boil. Add the pierogi and cook until they float, then cook for 4 minutes once they have begun to float. Drain well in a colander, reserving a cup of the cooking water Sour Cream (to serve)
instructions
Add the cooked pierogi to the pan with the caramelized onions, add a splash of the cooking water. To serve, top with sour cream
.For the Lasagna:*
In a large pot, add the potatoes and cover by 2 inches with cold water. Bring to a boil.
Season the water generously with salt. Reduce the temperature to a simmer and cook until a knife easily pierces the potatoes.
1 cup heavy cream (hot)
1 stick butter (cold and cubed) salt and pepper to taste instructions
Strain and return potatoes to the same pot. Mash, mixing in the hot cream incrementally, along with the butter. Adjust seasoning with salt and pepper. Set aside Olive Oilopped)
instructions
In a large saute pan over medium high heat, add about 1 tablespoon of olive oil and the chopped bacon.
Cook until crispy, about 10 minutes, and then remove with a slotted spoon to a plate
2 large yellow onions (sliced thinly)
Salt and pepper
instructions
Toss the onions into the pan, using the bacon fat to coat the onions evenly. Season with salt and pepper and stir frequently.
Cook over medium heat until the onions are caramelized and sweet
1 recipe Michael's Pierogi dough (get the recipe here)
instructions
Roll the pierogi dough out with a pasta roller (or rolling pin) to a 1/8-inch thickness.
Cut the pieces into 4-inch by 13-inch strips.
You will need about 14 to 20 strips 1 1/2 cups gruyere cheese
1 1/2 cups farmer's cheese
I used ricotta mixed with one egg salt.pepper mozerella
instructions
Have the caramelized onions, gruyere cheese, farmer's cheese, crispy bacon, mashed potatoes and pasta at the ready.
Put a layer of pierogis on the bottom of the pan, slightly overlapping the edges of the strips.
Spread a 1/2-inch layer of potatoes on top of the pierogi strips.
Scatter with caramelized onions, bacon and a sprinkling of the gruyere.
Dollop with the farmer's cheese
. Continue with the rest of the ingredients, following the same order while building the pierogi pie.
Finish the pie with the pierogi pieces on top with a layer of farmer's cheese and gruyere.
Grind black pepper over the top Cook for about 40 minutes,
or until the pierogi pie is bubbly and the cheese on top is golden brown sour cream chives
(
finely chopped)
instructions
*To Top:* Let sit for 15-20 minutes and then serve with a dollop of sour cream and a sprinkle of chives
Valentina just brought me borsch yum!
adding soft potatoes to hot milk
Frying bacon until crunchie. I had to drain some of the fat
potato filling
the borch from Valentina!
sliced yellow onion in the bacon dripping
ricotta
the bacon looks like this when crispy
chopped chives make this dough so pretty
roll out 1/8th in still was sicky after 2 hours in fridge I had to keep dusting with flour
chives
mm bacon
I looked for gruyere cheese I found this apple smoked! its so soft and yummy!
- 1 Egg
- 3/4 cup Sour Cream
- 8 tablespoon Unsalted Butter (softened) - 1 tablespoon Fresh Chives (chopped)
- 1 teaspoon Kosher Salt -
2 cups All-Purpose Flour (plus more for rolling dough)
- I doubled this amount
*For Filling and Serving:*
- 2 cups Mashed Potatoes -
2 Medium Yellow Onions (sliced thinly and evenly) -
Salt -
Sour Cream (to serve
) - 1/2 cup Farmer's Cheese
- 3 tablespoon Butter
2 pounds russet potatoes (peeled and cut into large chunks) Salt
1 Egg
3/4 cup Sour Cream
8 tablespoon Unsalted Butter (softened)
1 tablespoon Fresh Chives (chopped)
1 teaspoon Kosher Salt
2 cups All-Purpose Flour
(plus more for rolling dough) instructions*
Make the Pierogi Dough:*
To make the dough, work the egg, sour cream, butter (8 tablespoons), chives, and salt together by hand to form a dough. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.
3 tablespoon Butter
2 Medium Yellow Onions
(sliced thinly and evenly)
instructions
To caramelize the onions, heat 3 tablespoons butter over medium heat.
Once hot, add the onions, arrange into an even layer, and season with salt.
Cook the onions, stirring occasionally to ensure even cooking, until caramelized, about 15 minute
Bring a large salted pot of water to a boil. Add the pierogi and cook until they float, then cook for 4 minutes once they have begun to float. Drain well in a colander, reserving a cup of the cooking water Sour Cream (to serve)
instructions
Add the cooked pierogi to the pan with the caramelized onions, add a splash of the cooking water. To serve, top with sour cream
.For the Lasagna:*
In a large pot, add the potatoes and cover by 2 inches with cold water. Bring to a boil.
Season the water generously with salt. Reduce the temperature to a simmer and cook until a knife easily pierces the potatoes.
1 cup heavy cream (hot)
1 stick butter (cold and cubed) salt and pepper to taste instructions
Strain and return potatoes to the same pot. Mash, mixing in the hot cream incrementally, along with the butter. Adjust seasoning with salt and pepper. Set aside Olive Oilopped)
instructions
In a large saute pan over medium high heat, add about 1 tablespoon of olive oil and the chopped bacon.
Cook until crispy, about 10 minutes, and then remove with a slotted spoon to a plate
2 large yellow onions (sliced thinly)
Salt and pepper
instructions
Toss the onions into the pan, using the bacon fat to coat the onions evenly. Season with salt and pepper and stir frequently.
Cook over medium heat until the onions are caramelized and sweet
1 recipe Michael's Pierogi dough (get the recipe here)
instructions
Roll the pierogi dough out with a pasta roller (or rolling pin) to a 1/8-inch thickness.
Cut the pieces into 4-inch by 13-inch strips.
You will need about 14 to 20 strips 1 1/2 cups gruyere cheese
1 1/2 cups farmer's cheese
I used ricotta mixed with one egg salt.pepper mozerella
instructions
Have the caramelized onions, gruyere cheese, farmer's cheese, crispy bacon, mashed potatoes and pasta at the ready.
Put a layer of pierogis on the bottom of the pan, slightly overlapping the edges of the strips.
Spread a 1/2-inch layer of potatoes on top of the pierogi strips.
Scatter with caramelized onions, bacon and a sprinkling of the gruyere.
Dollop with the farmer's cheese
. Continue with the rest of the ingredients, following the same order while building the pierogi pie.
Finish the pie with the pierogi pieces on top with a layer of farmer's cheese and gruyere.
Grind black pepper over the top Cook for about 40 minutes,
or until the pierogi pie is bubbly and the cheese on top is golden brown sour cream chives
(
finely chopped)
instructions
*To Top:* Let sit for 15-20 minutes and then serve with a dollop of sour cream and a sprinkle of chives
Valentina just brought me borsch yum!
adding soft potatoes to hot milk Frying bacon until crunchie. I had to drain some of the fat potato filling the borch from Valentina! sliced yellow onion in the bacon dripping ricottathe bacon looks like this when crispychopped chives make this dough so prettyroll out 1/8th in still was sicky after 2 hours in fridge I had to keep dusting with flourchivesmm baconI looked for gruyere cheese I found this apple smoked! its so soft and yummy!
