Take your mashed potatoes to the next level with Miyoko's butter. Chef Kajsa Alger, VP of Food & Beverage at Veggie Grill, shows you how to make mouthwatering pierogi from leftovers.
Recipe credit: Chef Kajsa Alger
Prep time: 1 hour and 15 mins
Cook time: 20 mins
Make The Dough
STEP ONE
Place the flour in a mixing bowl.
STEP TWO
Add the butter cubes and the cream cheese in small spoonfuls.
STEP THREE
Using a fork, break up gently in the flour until crumbled into small pea-size pieces.
STEP FOUR
Drizzle in the water a little at a time, mixing with a fork to bring together the dough without overmixing.
STEP FIVE
Gently knead with your hands until the dough comes together and there are no dry areas. This should only take a few minutes.
STEP SIX
Wrap dough in plastic wrap and place in the refrigerator for 1 hour.
Make the Filling
STEP ONE
Heat a large saute pan over medium-high heat.
STEP TWO
Add the butter and let it melt and get foamy.
STEP THREE
Add the garlic and cook for about 30 seconds to release the aroma.
STEP FOUR
Add the mushrooms and salt.
STEP FIVE
Cook for approximately 2 minutes until the mushrooms are soft and cooked through.
STEP SIX
Stir in the smoked shoyu and then remove from heat.
STEP SEVEN
Place the cold mashed potatoes and the mushroom mix in a mixing bowl and mix together until well combined.
STEP EIGHT
Put filling in the refrigerator for about 15 minutes.
Assemble the Pierogi
STEP ONE
Dust your work surface with a light layer of flour.
STEP TWO
Remove the dough from the refrigerator and cut into 2 parts.
STEP THREE
Roll each part into a thin sheet that is about 1/8” thick.
STEP FOUR
Using a 4” round cutter, cut dough circles for your pierogi.
STEP FIVE
Place 1 ½ tbsp of filling in the center of each dough circle and wet the edge with water all the way around.
STEP SIX
Fold the dough in half, pinching the edges as you go.
STEP SEVEN
Use the tines of a fork to press in and seal the edge.
STEP EIGHT
Repeat until you have finished all of your dough.
STEP NINE (OPTIONAL)
Cover and refrigerate pierogis until the next day.
Cook the Pierogi
STEP ONE
Bring a pot of water to a boil.
STEP TWO
Cook the pierogi until they start to float (about 3 minutes).
STEP THREE
Caramelize onions in butter and move to one side of the pan.
STEP FOUR
Drop the boiled pierogi into the caramelized onions.
STEP FIVE
Drain the pierogi and brown them on the other side of the pan with the onions.
STEP SIX
Serve and enjoy!
