Potato and Jalapeno Pierogi

Copyright 2012 LtDan'sKitchen blogs

Pierogi have become a favorite of mine after having been introduced to them by my friend Jeff who is of Polish descent. He and his wife, Laurie, made pierogi quite a bit and I was able to taste a few of their creations and I just loved it. These little gems are basically a dumpling made with unleavened dough and filled with a flavored mashed potato filling. The pierogi are then cooked first in boiling water and once cooked, is transferred to a saucepan and fried in butter. Traditionally, meat, cheese, fruit and sauerkraut are also used as a filling. A favorite of mine is mashed potato flavored with sauteed onions and jalapeno peppers whcih gives it a bit of a heat without overpowering the dish. 

Potato and Jalapeno Pierogi

2 1/2 lb potatoes, peeled
1 onion, finely diced
2 large jalapeno, deseeded and finely diced
3/4 cup unsalted butter
salt and pepper
1 recipe pate brisee
2 tbsp olive oil
2 tbsp chopped chives

1.Prepare the pati brisee as directed in Stephanie's blog. Let it rest at room 
   temperature for 30 minutes.

2. Cook the potatoes in a large pot with water at medium heat until a fork 
    pierces it right through. Drain and run through a ricer in a large bowl.

3. Melt 1/2 cup butter over medium heat in a saucepan. Add the onions and 
    jalapeno and cook until softened. Add to the potatoes and mix well. 
    Check for flavor and season with salt and pepper. Cover with clingfilm and 
    set aside.

4. Knead the dough a couple of times on a floured surface and divide it into 
    20 equal portions. Roll each portion into a 5-6 inch disc. Fill with 2-3 tbsp 
    of the potato filling and crimp the edges to seal. 

5. Bring a large pot of water to a boil and dump the pierogi in batches to 
    cook. Once it floats, spoon them out straight into a large saucepan to fry 
    in the remaining 1/4 cup butter and olive oil at medium heat. Fry them 
    on all sides until pale golden brown.

6. Once all the pierogi have been boiled and fried, transfer them to a large 
    serving platter and drizzle with the remaining olive oil and butter used to 
    fry them. Garnish with the chives.