Idaho® Potato Pastrami Pierogi with Mustard Brown Vinaigrette | Idaho Potato Commission
Pierogi Dough: Combine dry and wet ingredients in a bowl. Mix until dough comes together. On a floured work surface knead dough until elastic and dough takes on a shiny appearance. (Approximately 10...
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Ingredients
- Pierogi Dough:
- 1 1/2 cups organic all-purpose flour
- Pinch of kosher salt
- 1/2 large beaten egg
- 1/2 cup sour cream
- 1/2 cup water
- Pierogi Filling:
- 1/4 pound Pastrami, finely chopped
- 2 large Idaho® Potatoes, peeled, cooked and passed through a ricer when cool
- 1 large organic egg
- 1/4 cup Cheddar cheese, grated
- 1 tablespoon fresh chives, chopped
- 1 teaspoon each salt and pepper mixed together
- 1 pinch nutmeg
- Brown Butter Mustard Vinaigrette:
- 1/4 pound (1 stick) of butter
- 3 tablespoons sherry vinegar
- 2 tablespoons good quality whole-grain mustard
- 1/4 cup red onion, finely minced
- 1 clove fresh garlic, minced
- 1 teaspoon chopped fresh thyme
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