PIEROGIES STUFFED WITH GRUYERE AND HAM

Pierogies Stuffed with Gruyere and Ham image

Provided by Food Network

Time 2h35m

Yield 18 to 20 pierogies

Number Of Ingredients 15

Ingredients

2 cups peeled and diced Yukon gold potatoes
2 cloves garlic
1 teaspoon sea salt
1/2 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
1 cup minced smoked ham
1/2 cup diced Gruyere
3 tablespoons unsalted butter
1 tablespoon minced fresh chives
2 cups all-purpose flour, plus more for dusting
1 large egg
1/4 cup sour cream, plus additional for garnish
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.