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The week, the Food Truck Kitchen travels to San Diego to bring authentic, traditional, and delicious Polish cuisine to your kitchen. Thanks to our good friends over at Food Network’s, Eat St, we’re able to bring the experience of Pierogi Truck right to your doorstep. All you’ll need are a few ingredients, a little time, and a whole lot of love. Established by a Polish family who moved to Chicago two decades ago, Pierogi Truck is a taste of authentic Polish nostalgia. After 16 years in Windy City, the family moved to San Diego, and launched Pierogi Truck after

watching Food Network’s Great Food Truck Race. Having noticed a lack of Eastern European restaurants, in the area, and specifically, no pierogis for miles, the Pierogi Truck was born in May 2011.

The Pierogi Truck’s recipes are unique, secretly guarded, and have been passed down from generation to generation. We’re thrilled they’d share one with us!

Watch Food Network’s, Eat St. on the Cooking Channel. Stop missing what you could be eating! Download the Eat St. mobile app for iPhone!


 

Potato & Cheese Pierogi

Watch Joan Marie try her hand at Pierogi, and see what her hubby and taste tester, Nick thought about them in our first webisode of The Food Truck Kitchen on SNDTV!

potato and cheese pierogi

Simmered Pierogi. Recipe courtesy Food Network's Eat St. and The Pierogi Truck in San Diego

Pierogi Dough:
6 cups of flour
1 cup of water
2 eggs
1 egg yolk
½ pint sour cream
2 teaspoons saltMix wet ingredients (but use only half of the water).

Mix dry ingredients separately.

Mix wet with the dry and add enough water slowly until adequately hydrated.

Mix until soft and smooth texture.

Cover dough. Refrigerate for 15 minutes.

Potato and Cheese Filling:
6 pounds of Idaho potato
½ pound farmers cheese
7 egg yolks
2 large onions
Salt and pepper to taste

fried pierogi

Fried Pierogi. Recipe courtesy Food Network's Eat St. and The Pierogi Truck in San Diego

Peel and cut potato into thirds and place into large saucepan.  Bring the water to a boil and cook until fork tender.

After fork tender place on sheet trays and place in 180-degree oven until all moisture has been release and no more steam rises.

Small dice and caramelize onions.

Add all ingredients. Season to taste.

Using a kitchen aid pasta sheeter attachment or  a rolling pin, sheet the pierogi to setting number 3 on the kitchen aid or to your desired thickness.

Using a rim of a glass, cut out circles into the sheets of dough.

Place the maximum amount of filling into the cut out circle that will allow you to pinch the edges, and shut into a half moon.

Bring a saucepan with water to a boil, and put your pierogi inside and poach on a rapid simmer for 2-3 minutes.

Alternately, you can pan-fry your pierogi in clarified butter or canola oil.

Eat and enjoy the pierogi!

Yield: 8 servings

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.

  • Paula Guido-Lee

    As a child my mother and her sister would get together to make huge batches of these and freeze them before cooking them. We always had some on the day they were made and they liked to boil them and then saute them in butter. When I’ve made them if I don’t boil them and suate only they ended up a little tough and they should just sort of melt in your mouth.