Tiny New York Kitchen: Potato Cheddar & Basil Pierogies

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By Victoria Hart Glavin of Tiny New York Kitchen

These Polish dumplings are delicious and really not difficult to make. You can fill them with pretty much anything you want, but this version is vegetarian. Serve with a side of applesauce or sour cream for dipping.

Ingredients

1/2 Pound Yukon Gold Potatoes (Peeled & Cut Into Quarters)

1/4 Cup Shredded Cheddar Cheese

1/4 Cup Fresh Basil Leaves (Finely Chopped)

1/2 Cup Plain Greek Yogurt

2 Tablespoons Butter (Softened & Divided)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Large Egg (Beaten With 1 Teaspoon Water)

32 Wonton Wraps

1 Tablespoon Olive Oil

1/2 Cup Applesauce or Sour Cream (Optional)

In a medium-size saucepan place potato quarters. Cover with enough water to cover by 1 inch. Bring to boil over a medium-high heat. Cook for 15 minutes until tender.

Remove from heat and drain well. Transfer to medium-size bowl and mash with cheese, yogurt, 1 tablespoon butter, kosher salt, and pepper until smooth. Add chopped basil and stir to combine.

Bring large-size pot of water to a boil. Working with a few wonton wraps at a time, fill with a heaping teaspoonful of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wraps and filling. Cook in batches in boiling water for 2 minutes or until pierogies float.

Remove from water and transfer to plate. In large-size skillet heat remaining 1 tablespoon butter and olive oil over a medium-high heat. Transfer half of cooked pierogies to skillet and sauté 2 to 4 minutes until golden on each side. Repeat with remaining pierogies.

Transfer to serving platter. Serve with side of applesauce or sour cream for dipping.  Makes 32 pierogies.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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