Potato and Cheddar Pierogi with Habanero Cherry Compote

Something Extra
Holiday 2015

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Happy holidays from Something Extra!


Potato and Cheddar Pierogi with Habanero Cherry Compote

Potato and Cheddar Pierogi with Habanero Cherry Compote
3 cups all-purpose Raley's Flour
1 cup water
2 tsp. olive oil
1 tsp. Raley's Salt
1 large Raley's Egg

1½ lbs. russet potatoes, peeled and cut into small cubes
6 oz. thickly shredded sharp Cheddar cheese (about 1½ cups)
1 tbsp. caraway seeds
1 tsp. Raley's Salt
1/2 tsp. black pepper
1/8 tsp. ground nutmeg

Cherry Compote:
1 small onion, diced
1 clove garlic, minced
1 habanero pepper, seeded and finely minced
2 tbsp. olive oil
1 cup cherry preserves
1 cup dried cherries
1/4 cup sherry
1 tsp. Raley's Salt
1/4 tsp. black pepper

Prep: 1 hour, Rise: 1 hour, Cook: 30 minutes, Serves: 6

1. To prepare dough, place flour in a large shallow bowl and make a well in center. Add water, oil, salt and egg to well, carefully beating together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms.

2. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, for about 10 minutes (dough will be very soft). Cover dough with plastic wrap or moist towel and let stand at room temperature for 1 hour.

3. While dough is rising, prepare filling by cooking potatoes in a large saucepan of boiling salted water until tender. Drain potatoes and transfer to a bowl with cheese, caraway seeds, salt, pepper and nutmeg. Mash with a potato masher or electric mixer at low speed until smooth.

4. To prepare compote, sauté onion, garlic and habanero in olive oil in a small saucepan over medium heat until onions are translucent but not brown. Add cherry preserves, dried cherries, sherry, salt and pepper; cook for 6 minutes or until bubbling. Reduce heat and simmer for 10 minutes.

5. When dough is ready, divide into 2 pieces and place one dough ball under a towel. Roll out other ball on a lightly floured surface with a lightly floured rolling pin into a 15-inch circle about 1/8-inch thick. Cut out 24 circles with a lightly floured 4-inch circle cookie cutter.

6. Holding a circle in the palm of your hand, put 1 heaping tbsp. of filling in center and fold in half, enclosing filling. Pinch edges together to seal completely. If edges don’t adhere, brush lightly with water, then seal. Don’t leave any gaps or pierogi may open during cooking. Transfer to a lightly floured smooth kitchen towel and cover with another towel. 

7. Bring a large pot of salted water to a boil. Add half of pierogi, stirring once or twice to keep from sticking together, and cook for 5 minutes or until they float to surface. Remove from water and place in a hot skillet and cook until browned. Serve with cherry compote.

Nutritional Information:
717 calories, 16 g protein, 17 g total fat (7 g sat.), 126 g carbohydrate, 5 g fiber, 48 g sugar, 56 mg cholesterol, 1368 mg sodium, 19 points


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