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
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
- For the dough combine all the ingredients in mixing bowl. By hand mix together until dough forms
- Knead dough on floured surface for five minutes or until all flour is incorporated and dough feels smooth and elastic
- Cover dough and let rest for one hour at room temperature
- For Filling place peeled potatoes in cold salted water and bring to boil
- Turn down to simmer and cook until soft (20 minutes)
- Drain potatoes and process through ricer
- Add heavy cream, butter and seasoning to potatoes and mix with rubber spatula until smooth consistency
- Cool mashed potatoes
- Add chives and grated Gruyere cheese and place in piping bag
- Process perogie dough through pasta machine
- 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
- Bring two quarts salted water to boil
- Cook perogies in boiling water for 3 - 5 minutes or until they raise to surface
- Place non-stick frying pan over medium-high heat, add clarified butter
- Drain perogies with slotted spoon and brown in frying pan, two minutes per side
- Serve perogies with caramelized onions, bacon and sour cream or with braised cabbage and Kielbasa
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