Category: Entrées

• 3 cups sliced mushrooms
• 1 cup mashed potatoes or rinsed, chopped sauerkraut
• 1 small yellow onion
• 1/4 cup butter
• salt and pepper to taste

1. Combine all ingredients.

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• 2 lbs dry cottage cheese
• 1 small yellow onion
• 1/4 cup butter
• 1 egg
• sugar to taste (around 1 tbsp)
• salt and pepper to taste

1. Combine all ingredients.

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Yield: Fills about 65 pierogi (15 grams each)

• 1.5 lbs Russet or Yukon Gold potatoes, peeled and chopped
• 1 large yellow onion, finely chopped
• 1/4 cup butter (half stick)
• salt to taste
• 8 oz shredded cheddar cheese

1. Boil the potatoes until fork tender; drain.
2. Melt the butter in a medium-large pan; add onion and cook over medium-low heat until onions are translucent, stirring frequently.
3. Mash potatoes in large bowl.
4. Add cheese, butter/onion mixture; stir to combine.
5. Salt to taste.

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Yield: Fills about 36 pierogi (15 grams each)

Cook time: 30 minutes

• 1 large Yukon Gold potato, peeled and cut into equal-sized pieces
• 1/2 pound celery root, peeled and cut into equal-size pieces
• 2 tablespoons rice bran oil (or sunflower oil)
• 1 medium yellow onion, diced
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper

1. In separate medium sauce pots, cover the potatoes and the celery root with water and bring to boil. Cook until both are fork-tender.
2. Meanwhile, heat 2 tablespoons oil in a medium pan. Add the onions, salt and pepper and cook over medium heat, stirring occasionally, until the onions are deeply caramelized. Add small amounts of water to deglaze the pan as needed to prevent any scorched bits.
3. Strain the potatoes and celery root. Using a food mill, puree the potatoes and celery root into a medium bowl; stir in caramelized onions.

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Yield: Fills about 65 pierogi (8 grams each)

• 1 medium bulb fennel, diced
• 3 tsp kosher salt, divided
• 3 tbsp sunflower oil, plus more as needed (or other neutral high-heat oil)
• 1 pound crimini mushrooms, finely chopped
• 1 leek, white and light green parts only, finely chopped
• 1/4 teaspoon freshly grated nutmeg

1. Preheat oven to 400°F.
2. Toss the diced fennel with 1 teaspoon kosher salt and enough oil to cover completely. Spread evenly over a half-sheet pan and transfer to oven. Check every 15 minutes until deeply caramelized and charred in some spots.
3. Meanwhile, heat 3 tablespoons oil in large skillet. Add mushrooms, leeks, 2 teaspoons kosher salt and nutmeg. Stir frequently until the liquids begin to evaporate and the mushrooms and leeks begin to caramelize.
4. Once the mushroom mixture has become dry, transfer to a medium bowl.
5. Add the roasted fennel and mix well.

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Yield: 24 pierogi

• 2 cups (240 grams) all-purpose flour
• 3 tbsp (43 grams) butter, plus one stick for pan.
• 2 large eggs
• 1/2 cup (113 grams) sour cream
• 2 large yellow onions, diced
• melted butter (to prevent sticking between boiling and frying)

Filling Recipes:

• Mushroom and Fennel
• Celery Root and Potato
• Potato and Cheddar
• Cheese
• Mushroom

Mixing and Forming:

1. Melt the 3 tbsp butter over low heat in small saucepan. Cool completely.
2. Place flour in a medium bowl. Make a well in the center and set aside.
3. In a small bowl, whisk together eggs, sour cream and cooled butter.
4. Pour the mixture into the flour well and gently combine until a rough ball forms. Press dough ball into sides of bowl to pick up stray bits.
5. Knead dough on countertop for a few until the dough is smooth.
6. Rest 30 minutes or up to 8 hours.
7. Roll dough 1/8″ thick. Cut out 3-inch circles using glass or cookie cutter.
8. Spoon about 1.5 teaspoons of filling into the center of each circle.
9. Fold pierogi in half to create a half-circle shape and carefully seal the edges.

Cooking:

1. Bring a large pot of salted water to boil over high heat.
2. Working in batches, add pierogis to boiling water and cook until they float and the filling has heated through, about 5 minutes.
3. Remove pierogis from water using slotted spoon and transfer to buttered cookie sheet; coat with butter to prevent pierogi sticking to each other. If desired, freeze on cookie sheets and

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• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 chicken breast, 1/2″ dice
• 250 grams peas, corn and diced carrots
• a few green onions or chives, diced small
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 95 grams (pre-cooked weight) cooked rice, cold
• 3 to 4 tablespoons low-sodium soy sauce
• salt and pepper

1. Cook chicken in wok with both oils over medium-high heat about 5 minutes, or until cooked through. Remove chicken from work, leaving oil and juices in wok.
2. Add the vegetables and cook until softened, stirring occasionally.
3. Add the garlic and cook for 1 minute.
4. Push vegetables to one side of the wok, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the chicken, rice, soy sauce, salt and pepper. Cook for about 2 minutes, or until chicken is reheated through.

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