Cranberry “Holiday” Pierogi

I came across the idea for this recipe from an online video. The video didn’t specify amounts but mentioned cranberry jam and a very specific polish cheese — oscypek — which is a smoked sheep cheese made in the south mountain region. I decided to try it out but instead of jam, I used my cranberry chutney, and instead of oscypek, I used smoked gouda. These are far from traditional pierogi, but they sure are delicious. Making pierogi is no joke, so I suggest you get someone to sous chef for you. It usually takes me a few hours to fill and construct the pierogi, and that’s not even including making the dough and filling; and don’t forget you still have to cook them after that!   

INGREDIENTS makes 50 – 60  pierogi

Dough

3 cups flour, sifted

1/2 tsp salt

1/4 cup canola or vegetable oil

1 cup hot water (just cool enough to handle)

Filling

6 medium potatoes, peeled and diced

2/3 cups cranberry chutney, or more to taste

8 oz smoked gouda, grated

salt or vegeta (all purpose seasoning) to taste (I used 3 tsp vegeta in the filling), plus more for boiling the potatoes (I used 2 Tbs salt)

2 Tbs butter

1/4 cup cream

Other

butter and/or canola oil for pan frying

flour for rolling out the dough

creme fraiche, for garnish (optional)

chopped chives, for garnish (optional)

cranberry relish, for garnish (optional)

INSTRUCTIONS

• 6 medium potatoes, peeled and diced
• 2/3 cups cranberry chutney, or more to taste
• 8 oz smoked gouda, grated
• salt or vegeta (all purpose seasoning) to taste (I used 3 tsp vegeta in the filling), plus more for boiling the potatoes (I used 2 Tbs salt)
• 2 Tbs butter
• 1/4 cup cream

1. Put the potatoes into boiling water, making sure they are fully submerged. Add 1 – 2 Tbs salt to the water, and boil the potatoes for 15 min until tender. Drain and let cool for 2 – 5 min. Add in the butter and cream, and mash the potatoes. Mix in the chutney and grated gouda. Add 2 tsp salt or vegeta and mix well . Taste and add more salt if needed.  Set the filling aside until you’re ready.

• 3 cups flour, sifted
• 1/2 tsp salt
• 1/4 cup canola or vegetable oil
• 1 cup hot water (just cool enough to handle)

2. After sifting the flour, add in the salt and mix well. Add the oil while still mixing. Add in the hot water and work the dough through your fingers until a ball forms. Turn the dough out onto a cutting board, prepared with flour, and knead until it becomes smooth and not sticky. Conversely if your mixer has a dough hook attachment, add the hot water and use the dough hook to mix and knead the dough until it becomes smooth and not sticky.

3. Take about 1/4 of the dough and cover the rest so it doesn’t dry out. Place the dough on a flat floured surface and roll it out until it is about as thin as a wonton wrapper. If you put your hand under the rolled dough, you should be able to just see your fingers. Use a large glass or a pierogi cutter to cut rounds out of the dough.

4. Take about 1 – 2 tsp of the filling and place it in the center of the dough rounds. Using your finger wet the edge of 1/2 of the dough round with a little bit of water. This will help seal the pierogi better. Pinch the dough closed around the filling, being careful not to let the filling get out to the edges. I usually pinch the top together first, then move down to the side edges. Stretch the dough as needed to close up the pierogi. Place the finished pierogi on a floured surface until ready to cook. Make sure that they are not touching, or they may stick together.

5. Repeat steps 3 – 4 until all of the filling and / or all of the dough is used up.

6. Bring a large pot of water to a boil. Place about 10 pierogi in the pot. Bring back up to a low boil stirring very gently so that the pierogi don’t stick to the bottom. Watch the pierogi for a few minutes. When they rise to the top, boil for another 1 – 2 min and then (gently) remove from the water, and place on a plate. Repeat with the remaining pierogi using the same water. You can serve the pierogi now or continue on to pan fry them, if you prefer a crispy texture.

• butter and/or canola oil for pan frying

7. If you would like to fry the pierogi, let them first drain on a plate for a few minutes after being boiled. Heat a little oil or butter in a frying pan over medium heat. I usually use about 2 Tbs butter plus 1 – 2 Tbs canola oil for a large non-stick frying pan that can fit about 15 pierogi. Fry until golden brown, about 2 min on each side.

• creme fraiche, for garnish (optional)
• chopped chives, for garnish (optional)
• cranberry relish, for garnish (optional)

8. Serve the pierogi with a dollop of creme fraiche and sprinkled with chopped chives, or with a dollop of cranberry relish (I’m partial to the relish).

9. Any pierogi that you made but don’t intend on eating that day can be frozen. After step 5, place the pierogi on a floured cookie sheet or cutting board, so that they are not touching (otherwise they’ll stick together). Place the cutting board or cookie sheet, uncovered, on a flat surface in the freezer. After 2 – 3 hours the pierogi will be frozen enough to be transferred to freezer ziploc bags. Make sure to place the pierogi into the bags in a single layer, without crowding to prevent any of the dough from cracking. When you want to cook the frozen pierogi follow steps 6 – 8, placing the frozen pierogi directly into the boiling water in step 6. The cooking time will be about the same, but the pierogi will take slightly longer to float to the top.