Chef/Owner Matt Levin’s zesty pierogies are made from scratch with onions, thyme and sour cream
For the dough:
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
1 egg yolk
2 tablespoons vegetable oil
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil.
Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
For the filling:
8 Yukon gold potatoes
2 qt milk
3 garlic cloves
5 sprigs fresh thyme
Combine all and bring to a boil, reduce heat and cook until potatoes are tender. Strain and remove the thyme.
In a separate pot, bring to a boil 1/2 qt heavy cream and 1/2 lb whole unsalted butter.
Pass the potatoes through a ricer and add your hot cream and butter mixture, stir to combine. Allow that mixture to cool prior to stuffing the dough.
When boiling your pierogies prior to frying it’s crucial not to over-cook them at that stage or you’ll have a very soggy product.
To crisp in a sauté pan melt butter and allow it to brown, add the blanched pierogies and brown well on both sides. Remove and season with coarse salt and serve with fried onions and any type of sour cream you like.