JENKEM - Cooking Pierogies With Yaje Popson & Quim Cardona

QUIM’S PIEROGI RECIPE:
10 large potatoes
3 large onions
4 cups all-purpose flour (or whole wheat)
2 eggs
16 oz sour cream
1 pint heavy cream
cheddar cheese
turmeric (cuz why not)
salt
pepper
butter
olive oil
sauerkraut
applesauce

INSTRUCTIONS:
◦ dice potatoes and onions
◦ boil potatoes until soft and sautee onions until caramelized
◦ combine potatoes and onions into a large mixing bowl with cheddar cheese, butter, turmeric, salt, and pepper, mix to create the pierogi filling
◦ combine 4 cups of flour with 2 eggs, 1/2 cup of heavy cream (or more), and 4 oz of sour cream (or more)
◦ whip and knead the mixture into a dough
◦ roll out the dough and cut into circles for the pierogies
◦ comfortably fill the pierogi dough then fold and seal them
◦ drop pierogies into boiling water until they rise to the top
◦ remove from boiling water and lightly fry in a pan (optional step)
◦ serve with sauerkraut, sour cream, and applesauce

Filmed by: Alexis Castro & Alex Raspa
Edited by: Alexis Castro

MORE INFO: http://www.jenkemmag.com/home/2019/06...