Price*s Pimiento Pierogi
Recipe courtesy of Michael Krimmer
Sponsor: Bel Brands USA
Servings: 48 pierogi
- 2 lbs yellow potatoes, peeled
- 12 oz Price*s Original Pimiento Cheese Spread
- 1 Tbsp kosher salt
- 6 c all-purpose flour
- 1 c whole milk
- 1 to 1 ½ c warm water
- 2 Tbsp butter, melted, cooled
- 2 tsp salt
- 1 c butter, for pan frying
- Sour cream, as needed
- Cooked bacon, as needed
- Fresh chives, as needed
For the Filling:
- Boil potatoes until tender, about 20 minutes. Drain and mash potatoes until smooth. Set aside until completely cooled.
- Combine the mashed potatoes, Price*s Pimiento Cheese and salt. Set aside or cover and refrigerate until needed.
For the Dough:
- Using a stand mixer, combine the flour, milk, 1 cup of water, melted butter and salt and mix with a paddle or dough hook on low speed until just combined. The dough should start to come away from the sides of the bowl. If more water is needed, add it 1 Tbsp at a time until it comes together. If too sticky, add more flour 1 Tbsp at a time.
- Let dough rest, covered, for 30 minutes.
- In the meantime, get a large pot of salted water boiling.
- Work with half the dough at a time. Start by taking roughly half the dough and roll out on a lightly floured work surface to approximately 1/8 in thick.
- Cut out 4-in rounds and spoon about ½ Tbsp of the potato filling into each dough round.
- Using a brush, wet the edges of one dough round, fold the top over the filling to meet the bottom edge. Crimp shut around the edge to make a half-moon shape.
- Finish with the dough rounds and set aside as you go.
- Take the remaining dough scraps and combine them with the other half of the dough. Repeat steps 4 through 6.
- Take the remaining dough scraps, re-roll them and get as many rounds out as possible. Repeat until all dough and filling are used.
- Boil pierogi in salted water, 12 at a time. When the pierogi float in the boiling water, cook them for an additional minute. Entire boil time is about 3 minutes.
- Remove cooked pierogi with slotted spoon and set aside. Repeat until all pierogi are cooked.
- To serve, heat ¼ c butter in a sauté pan over medium heat. Pan fry 12 pierogi at a time, cooking until slightly crisp on each side (about 1 minute per side).
- Plate and garnish with sour cream, bacon and chives.
Making pierogi is a time-consuming process, but entirely worth it considering what is available in retail/commercially. With that said, the pierogi can be made in bulk and frozen, before cooking them. Just add an additional minute or two to the boiling time.