Chef Brian O’Hea’s Pierogies on WMTW’s “Morning Menu”

Kennebunk Inn Chef/Owner Brian O’Hea appeared on WMTW ABC-TV Channel 8 Portland’s “Morning Menu” on Friday, September 20th.  Chef O’Hea prepared pierogies for News 8’s Jim Keithly. Pierogies are a traditional German and Eastern European side dish similar to ravioli or wontons. Click on the image below to watch the video on WMTW’s site. The video has a running time of approximately 3 minutes.

Chef Brian O’Hea’s Recipe for Pierogies

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Chef Brian O'Hea's Pierogies on WMTW's "Morning Menu"

A traditional European side dish, pierogies are dumplings made of unleavened dough and stuffed with a variety of fillings.

Author: Chef Brian O'Hea - Academe at The Kennebunk Inn

Cuisine: Polish/German

Recipe type: Side Dish

Serves: 6-8

Ingredients

Dough

• 20 Ounces - All-purpose Flour, sifted
• 1 Teaspoon - Kosher Salt
• ¼ Teaspoon - White Pepper
• 2 Each - Eggs, beaten
• 1 Cup - Sour Cream
• ½ Cup - Unsalted Butter, melted, keep warm

Filling

• 3 Each - Potatoes, peeled and cut into wedges
• ½ Cup - Heavy Cream, warm
• 3 Tablespoons - Unsalted Butter, melted
• 6 ounces - Gruyere Cheese, grated
• ¼ Cup - Chives, minced
• To Taste - Kosher Salt and White Pepper

Instructions

Method

1. For the dough combine all the ingredients in mixing bowl. By hand mix together until dough forms
2. Knead dough on floured surface for five minutes or until all flour is incorporated and dough feels smooth and elastic
3. Cover dough and let rest for one hour at room temperature
4. For Filling place peeled potatoes in cold salted water and bring to boil
5. Turn down to simmer and cook until soft (20 minutes)
6. Drain potatoes and process through ricer
7. Add heavy cream, butter and seasoning to potatoes and mix with rubber spatula until smooth consistency
8. Cool mashed potatoes
9. Add chives and grated Gruyere cheese and place in piping bag
10. Process perogie dough through pasta machine
11. Cut dough into 2 inch circles, place one tablespoon of filling on circle, fold over and seal with fork, reserve in refrigerator for up 48 hours or freeze for future use
12. Bring two quarts salted water to boil
13. Cook perogies in boiling water for 3 - 5 minutes or until they raise to surface
14. Place non-stick frying pan over medium-high heat, add clarified butter
15. Drain perogies with slotted spoon and brown in frying pan, two minutes per side
16. Serve perogies with caramelized onions, bacon and sour cream or with braised cabbage and Kielbasa

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