Potato and Truffle Dumplings (Pierogi/Varenyky)
Chef Anna
Rated 5.0 stars by 1 users
Category
Hors d'oeuvres
Cuisine
Eastern European
Servings
4-6
Prep Time
45 minutes
Cook Time
30 minutes
Hey everyone, Chef Anna here! Delight your taste buds with these Potato and Truffle Dumplings (Pierogi/Varenyky)! Imagine tender pockets of dough filled with creamy mashed potatoes infused with earthy truffle essence. To make these, start by preparing a simple dough and filling it with a luxurious blend of mashed potatoes and truffle. Boil them until they float to the surface, then pan-fry for a crispy exterior. Serve hot with a dollop of sour cream and a sprinkle of chives for a dish that's both comforting and gourmet. Enjoy these dumplings as a delightful appetizer or main course! 🥟🥔✨
Ingredients
-
3 cups all purpose flour, plus more for dusting
-
1 whole egg
-
1 egg yolk
- 1 tablespoon sunflower oil
- ½ pound Yukon gold potatoes
-
4 ounces (½ cup) sour cream
- 1 jar Truffle Carpaccio
- 1 yellow onion
-
S&P Seasoning
-
4 ounces unsalted butter
- Cutting board
- Knife
- Tablespoon measures
- Measuring cup
- Large mixing bowl
- Fork
- Plastic wrap
- Medium saucepan
- Potato ricer or potato masher
- Medium saute pan
- Rubber spatula
- Sifter or mesh strainer
- Kitchen towel
- Rolling pin
- Sheet tray
- Large pot with lid
- Slotted spoon
- Glass or 3-inch cookie cutter
-
S&P Seasoning
- Black pepper
- ¾ cup water
MISE EN PLACE 🔪
Directions
PREP 🥒
Fill a large pot with water, cover, and bring to a boil. Once boiling, add S&P Seasoning generously.
- Peel and halve the potatoes.
To make the filling, add the potatoes to a medium saucepan and cover with water. Add a good pinch of S&P Seasoning and bring to a boil over high heat. Lower the heat to medium and cook, uncovered, until the potatoes are easily pierced with a knife, about 20 minutes.
- While the potatoes are cooking, peel and finely mince the onion.
- In a medium saute pan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 12 minutes.
- Drain the potatoes and pass them through a potato ricer into a medium bowl (alternatively, you can mash them in a medium-sized bowl with a potato masher).
Remove the onion from the heat and transfer to the bowl with the potatoes. Add 2 tablespoons of sour cream and use a rubber spatula to mix everything together. Season to taste with S&P Seasoning and black pepper, then let the filling cool to room temperature.
- While the filling cools, it’s time to prepare the dough.
- Sift 3 cups of flour into a large bowl.
Make a well in the center of the flour and add the whole egg, egg yolk, 1 teaspoon of S&P Seasoning, 1 tablespoon sunflower oil, and ¾ cup water to the well. Carefully whisk the egg mixture with a fork until combined. Then, using the fork, gradually draw the flour into the egg mixture and mix until the dough comes together in a shaggy mass.
- Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Shape the dough into a ball, wrap it in plastic wrap, and let rest at room temperature for about 30 minutes.
- Unwrap the dough and place it on a lightly floured work surface. Divide the dough in half. Set half aside and cover with a kitchen towel. Roll out the other dough half into a large round ⅛” thick. Using a 3” round cookie cutter or overturned glass, cut out as many dough rounds as possible. Lift away any dough scraps and set them aside. Cover the dough rounds with a kitchen towel to prevent them from drying out. Roll out the remaining dough in half and cut out more rounds the same way. Press together all the dough scraps, roll out, and cut out more rounds. Cover all the dough rounds with a kitchen towel as you go.
- Lightly dust a large sheet pan or cutting board with flour. To shape each dumpling, place a heaping tablespoon of the filling in the center of a dough round and fold the round in half to create a half-moon, being careful to press out any air and to pinch the edges to seal securely. Transfer the dumpling to the prepared pan. Repeat with the remaining rounds and filling. As you work, keep the shaped dumplings covered with a kitchen towel.
HOW TO COOK 🍳
Drop the dumplings into the salted boiling water, stir them gently with a spoon to prevent them from sticking together, and cook until they are plump and floating on top, 5 to 7 minutes. Using a wire skimmer or other broad-slotted utensil, fish the dumplings out of the water and drop them into a large bowl.
- Melt the butter in a small pot.
- Top the dumplings with melted butter and gently toss them in the bowl. Top with Truffle Carpaccio and serve with sour cream on the side.