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!
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Potato & Cheese Pierogi
6 cups of flour
1 cup of water
1 egg yolk
½ pint sour cream
2 teaspoons saltMix wet ingredients (but use only half of the water).
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
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