Grizzly Gouda & Potato Pierogies with Cabbage and Onion Cream
Thomas J. Story
These pierogies are filled with creamy mashed potatoes and robust and nutty Canadian Sylvan Star Grizzly Gouda, then boiled and pan-fried to golden perfection. Served alongside savory cabbage sautéed with bacon and a rich onion cream sauce, this dish brings a comforting, hearty blend of flavors to the table.
How to Make It
1
Make the dough: Add flour, water, egg, salt, and oil to a large bowl and mix well to incorporate. Add more water if needed. Remove onto a smooth surface and knead the dough for 5 to 6 minutes.
2
Wrap dough and let rest at room temperature for an hour.
3
Make the filling: Peel potatoes and cut into quarters. Place them into a large pot of cold, salted water. Bring to a boil and cook until fork tender, about 30 minutes. Strain once cooked.
4
While the potatoes are cooking in a small pan, melt butter and cook onions until soft, trying not to brown them. In a large bowl, mash the potatoes, add onions and excess butter, cheese, and salt and pepper to taste, then set aside.
5
Assemble pierogies: Scoop potato filling into small balls, about 1.5 tablespoons. Roll out dough to 1/8-inch thick. Cut out 3-inch circles. Place the potato ball into the center of the dough circle. Brush one side of the dough very lightly with water. Fold the dough over to form a half-circle and pinch the edges closed. Set aside on a lined tray and continue until complete.
6
Make the cabbage: In a sauté pan, add bacon, render out fat, remove bacon, and set aside. Add onion and cabbage, cook for 3 to 4 minutes, add the bacon back in, and add apple cider vinegar and mustard.
7
Season to taste with salt and keep warm until serving.
8
In a small pot, sweat onion and garlic in butter. Deglaze with white wine. Add heavy cream and bring to a simmer. Reduce by 1/3. Purée sauce until smooth with a stick blender in the pot (or use a blender). Salt to taste. Keep warm.
9
Bring a large pot of salt water to a boil, add pierogies, and cook until they float, about 4 to 5 minutes. Remove with a slotted spoon. Now pan-fry in a non-stick pan with oil or butter until brown on both sides.
10
You can plate in one large bowl and serve family style, or individually plate with 3 to 4 pierogies per plate. Add cabbage and pour onion cream onto the dish. Finish with a dollop of crème fraîche if you wish.
Ingredients
For the Dough
2 cups all-purpose flour
¾ cup cold water
1 large egg
2 tsp salt
2 tbsp canola or grapeseed oil
For the Filling
1 ½ lbs russet potatoes
1 tbsp butter
⅓ of a white onion, minced
1 ½ cups Sylvan Star Grizzly Gouda cheese, grated
salt, to taste
fine black pepper, to taste
For the Cabbage
3 strips thick bacon, diced
⅓ of a white onion, sliced
¼ head savoy cabbage, sliced
1 tsp whole-grain mustard
1 tbsp apple cider vinegar
For the Onion Cream
⅓ of a white onion, minced
1 clove garlic
1 tbsp butter
2 tbsp white wine
2 cups heavy cream
salt, to taste
Directions
1
Make the dough: Add flour, water, egg, salt, and oil to a large bowl and mix well to incorporate. Add more water if needed. Remove onto a smooth surface and knead the dough for 5 to 6 minutes.
2
Wrap dough and let rest at room temperature for an hour.
3
Make the filling: Peel potatoes and cut into quarters. Place them into a large pot of cold, salted water. Bring to a boil and cook until fork tender, about 30 minutes. Strain once cooked.
4
While the potatoes are cooking in a small pan, melt butter and cook onions until soft, trying not to brown them. In a large bowl, mash the potatoes, add onions and excess butter, cheese, and salt and pepper to taste, then set aside.
5
Assemble pierogies: Scoop potato filling into small balls, about 1.5 tablespoons. Roll out dough to 1/8-inch thick. Cut out 3-inch circles. Place the potato ball into the center of the dough circle. Brush one side of the dough very lightly with water. Fold the dough over to form a half-circle and pinch the edges closed. Set aside on a lined tray and continue until complete.
6
Make the cabbage: In a sauté pan, add bacon, render out fat, remove bacon, and set aside. Add onion and cabbage, cook for 3 to 4 minutes, add the bacon back in, and add apple cider vinegar and mustard.
7
Season to taste with salt and keep warm until serving.
8
In a small pot, sweat onion and garlic in butter. Deglaze with white wine. Add heavy cream and bring to a simmer. Reduce by 1/3. Purée sauce until smooth with a stick blender in the pot (or use a blender). Salt to taste. Keep warm.
9
Bring a large pot of salt water to a boil, add pierogies, and cook until they float, about 4 to 5 minutes. Remove with a slotted spoon. Now pan-fry in a non-stick pan with oil or butter until brown on both sides.
10
You can plate in one large bowl and serve family style, or individually plate with 3 to 4 pierogies per plate. Add cabbage and pour onion cream onto the dish. Finish with a dollop of crème fraîche if you wish.
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