Recipe By: ©2000 eric villegas
Serving Size: 2
Ingredients:
For the filling:
6 ounces chicken breast, boneless, with the skin, cubed
2 ounces bacon, cubed
sea salt, to taste
black pepper, to taste
1 tablespoon thyme leaves, fresh, minced
8 ounces white cheddar, grated
2 tablespoons red onions , minced
2 tablespoons roasted garlic puree
1/2 cup chives, chopped
1/4 lb. cooked potatoes, skinned & riced
1 whole egg, beaten lightly
To finish:
1/2 cup unsalted "sweet" butter
24 thyme sprigs, fresh
sea salt, to taste
black pepper, to taste
1/2 cup sour cream
1/2 cup bread crumbs, toasted
Directions:
For the filling …
Set up your meat grinder according to the manafacturers directions.
In a medium mixing bowl add the chicken meat and the bacon. Toss with salt, pepper and thyme. Put the seasoned chicken and bacon through the 1/4 inch or small plate of the meat grinder.
In a saute pan, saute the onions and render the freshly ground meat over medium high heat for 3-5 minutes or until just cooked through.
Remove from the pan and drain on a paper-lined plate let cool.
In a mixing bowl, combine the cooled ground meat and onion mixture, the cheese, riced potatoes, roasted garlic puree, chives and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogis.
In a pot of boiling, salted water, cook the pierogi for 8 - 10 minutes, or until they float. Remove from the water and drain.
Can be prepared to this point up to 3-4 days.
To finish:
In a saute pan, melt 2 tablespoons of the butter. Brown the cooked pierogis for 2 to 3 minutes on each side, or until they are golden brown and heated through, add the thyme sprigs to warm.
Remove from the pan. The pierogi will need to be cooked in batches.
Arrange the pierogi's on a platter. Drizzle over the browned butter and garnish with crisped thyme sprigs, bread crumbs and dollops of sour cream.
Serve with dollops of the sour cream.
Notes:
depending on the size you choose to make this recipe should give you around 2 dozen pierogi.
9 Comments
I would like the recipe for the pierogi dough with the grated fresh potatoe corn starch sour cream and eggs.
Hi Eric, great job. I watch your show every Sat. but I can't download your recipes. Tell me how to get them. Thanks
Hi Eric, great job. I watch your show every Sat. Thanks
i've been making a braised beef/saurkraut/ and dried shitake mushroom pierogi for years and was intrigued by your dough on the show…only there's no recipe. gosh uncle e hows 'bout the measures. my guess is 2 cups flour, 1 cup corn starch, 1 potato (duh), 1 egg, 1/4 cup melted butter. am i close?
Hey Rick,
The recipe for the dough is embedded in the recipe for the filling - http://www.forkintheroadtv.com/food/polish-styled-pierogi-with-chicken-bacon-cheddar-fresh-thyme/
cool, and another day waking up dumb for me. my wife keeps telling me "it's next to the ketchup…dear"
thanks
I saw this recipe on the television today. I am Polish and live in Michigan, and while your recipe seemed interesting, it is nothing like any Pierogi that I have ever had. This recipe really seems more like a ravioli, as Pierogi do not generally use meat as a filling and usually use a lot more potato. Just something to consider for future recipes.
Enjoy your enthusiasm and show.
The music you use to open and close the show is very unique..Is it Bolivian? When can it be purchased, i.e Title, Album Name
Thank you for a great show!
Paul
You make everything look good, even things I would not ordinarily eat. And it's great to know the products available in Michigan. Thanks for your hard work.
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