Yummy Green Garlic Pierogi
Green Garlic Pierogi
With the Green Garlic Pierogi – Greek Yogurt adds a lightness that completes the dish and makes for a certified crowd pleaser. More perogies please! These perogies are quick, easy, and delicious. Perfect for an appetizer, or make more and eat them all night long!
Pierogi are the filled dumplings of Central European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. Perogies are a versatile food, great for both holiday dinners and midweek meals alike. They’re also super frugal, costing mere pennies a piece when made from scratch. And a single batch will easily feed a large family.
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Read more about 14 Science-Backed Health Benefits of Garlic
Ingredients
PIEROGI DOUGH
- 2 cups all-purpose flour
- 1⁄2 cup Plain Greek Yogurt
- 4 tablespoons butter
- 1 teaspoon salt
- 1 egg
- Salt and pepper
CHIVE YOGURT
- 2 cups Plain Greek Yogurt
- 1⁄4 cup chives
- Pinch of salt
PIEROGI FILLING
- 4 small Yukon Gold potatoes
- 1 bunch green garlic, sliced
- 1 stick unsalted butter
- 1 cup heavy cream
- 1⁄2 cup grated Parmesan cheese
- Salt
TO ASSEMBLE PIEROGIS
- 1 egg
- 1 stick unsalted butter
Instructions
-
PIEROGI DOUGH
Combine all the ingredients in a stand mixer with the hook attachment. Wrap in plastic and chill while you prepare the filling and toppings.
CHIVE YOGURT
Combine ingredients with a standard or immersion blender.
PIEROGI FILLING
Boil the potatoes until fork-soft, then drain and mash them. In a medium sauté pan, sauté the green garlic in the butter, then remove and reserve half of the garlic. Add the cream to the pan and simmer until the garlic is soft. Turn off the heat and use an immersion blender to blend, then add to the mashed potatoes. Let cool. Fold in the parmesan cheese and the reserved green garlic.
TO ASSEMBLE PIEROGIS
Lightly beat the egg in a cup. Roll out the chilled pierogi dough 1⁄8 inch thick and use a glass or cookie cutter to cut out rounds. Spoon 1 tablespoon of the filling in the middle of a dough round. Brush the edge with the egg wash and fold into a half-moon, pressing the edges together to seal. In a medium sauté pan, melt the butter (do not let it brown). Cook the pierogis in batches over medium-high heat until golden brown on each side, approximately 4 to 6 minutes total. Top with chive yogurt and serve.
Nutrition
- Serving Size: 10