Monday, May 16, 2005

Roasted-Garlic Pierogi with Shallot-Browned Butter

Roasted-Garlic Pierogi with Shallot-Browned Butter (Adapted from CL)

For the filling

1 pound russet potatoes
1 small whole garlic head
1 teaspoon olive oil
1/4 cup sour cream
salt and fresh ground black pepper

For the dough

2 large eggs
1/2 cup plain yogurt
1/2 teaspoon salt
3 cups all-purpose flour

For the browned butter

4 tablespoons butter
2/3 cup finely chopped shallots

To prepare the filling

Preheat oven to 400 degrees.

Pierce potatoes and place onto a baking sheet. Gently remove the excess white papery skin from the head of garlic without peeling or separating the cloves. Slice off about 1/4" from the top of the garlic head - place on a sheet of foil and drizzle the exposed cloves with oil. Wrap foil around garlic to enclose. Place garlic on the baking sheet with the potato and bake until tender, about 1 hour.

Remove from the oven and allow to cool slightly. Peel potatoes and squeeze garlic cloves to extract pulp. Place potatoes and garlic into a large bowl and mash a potato masher until smooth. Stir in sour cream and season with salt and fresh ground black pepper.

To prepare the dough

In a large bowl, whisk together eggs, yogurt and salt. Add flour and stir well to combine. Scoop the mixture out onto a lightly floured surface and knead until smooth.

Evenly divide the dough into 24 pieces, shaping each into a ball. Keeping the dough balls covered, roll out each ball into a 3 1/2" circle on a lightly floured surface. Scoop out about 1 rounded tablespoon of the filling and place it onto half of each circle. Fold dough over filling and press the edges together to seal. Repeat with remaining dough and filling until all are filled, keeping them covered as you go.

Bring a large pot of salted water to a boil. Add half of the pierogi and cook until tender, about 6 minutes. Carefully remove pierogi with a slotted spoon and place in a colander. Repeat with the remaining pierogi.

To prepare the browned butter

As the pierogi cook, melt butter in a large nonstick skillet over medium heat - cook until nutty and lightly browned. Add shallots and cook, stirring, for 1 minute. Stir in drained pierogi and cook until thoroughly heated and coated with the butter.

Makes about 6 servings.

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  1. Oh, they look and sound sooo good!

  2. Joe, I just tried these last night and we thought they were great. I got a little mixed up and put the yogurt into the potatoes and the sour cream into the dough, but they were still very good.

    I see you say it's adapted from a Cooking Light recipe, but I couldn't find the Cooking Light one. (I wanted to post about them on the CLBB.) Pierogi is not coming up on my CL search.

  3. Anonymous - Here is a link to the recipe on the CL site. Roasted-Garlic Pierogi with Shallot-Browned Butter