Geoffrey Zakarian's Pierogies with Sour Cream Dip | The Kitchen | Food Network скачать в хорошем качестве

Geoffrey Zakarian's Pierogies with Sour Cream Dip | The Kitchen | Food Network

These dumpling-like pillows are an iconic staple in Polish cuisine. Geoffrey shares a classic version with potatoes and cheese, but feel free to experiment with the filling once you get a hang of it! #GeoffreyZakarian #FoodNetwork #TheKitchen #Pierogies Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4evlfEi Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pierogies with Sour Cream Dip RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 2 hr 20 min Active: 1 hr 15 min Yield: 20 pierogies Ingredients Dip: 1 cup sour cream 1/2 cup mayonnaise 2 tablespoons chopped fresh dill, plus more for serving 2 tablespoons chopped fresh parsley 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon Worcestershire sauce Kosher salt and freshly cracked black pepper Pierogies: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt, plus more for seasoning 1 large egg, beaten 1/2 cup crème fraîche 2 Yukon gold potatoes, boiled until tender, or leftover mashed potatoes, slightly warm 1/2 cup farmer’s cheese or ricotta 1/2 cup grated sharp white Cheddar 1/2 cup yellow onion, cooked until golden and cooled 1/2 cup sliced green onions Freshly cracked black pepper 4 tablespoons unsalted butter 1/2 cup chopped fresh dill 1 lemon, juiced Directions Special equipment: a 3-inch ring cutter For the dip: In a small bowl, combine the sour cream, mayonnaise, dill, parsley, lemon juice, garlic powder, onion powder and Worcestershire. Taste and season with salt and pepper. Set aside, and garnish with more fresh dill when ready to serve. For the pierogies: In a medium bowl, combine the flour, salt and egg. Mix until combined. Using a wooden spoon, work in the crème fraîche. As needed, add up to 2 tablespoons water to form an elastic but firm dough. Allow to rest at room temperature for 1 hour. Scoop the warm potato flesh from the skins into a mixing bowl. (This will yield 1 to 1 1/2 cups.) Mash the potato using a fork, then stir in the farmer’s cheese, Cheddar, cooked onions and half of the green onions. Season with heavily with salt and pepper. On a floured surface, roll out the dough to 1/8- to 1/4-inch-thick. Using a 3-inch ring cutter, cut out rounds. Place a small dollop of filling in the center, then brush the edge with water and fold over, crimping with a fork. Continue until all the pierogies are filled. (You can refrigerate or freeze the pierogies at this point for later use.) In a medium sauté pan over medium heat, heat some butter until it begins to froth. Add half the pierogis and brown on each side, 5 to 8 minutes total. Finish with some remaining green onions in the pan. Repeat with fresh butter until the pierogis are cooked. Season with salt and pepper. Spread the dip on the bottom of a platter, then top with the pierogies, dill and lemon juice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Geoffrey Zakarian's Pierogies with Sour Cream Dip | The Kitchen | Food Network    • Geoffrey Zakarian's Pierogies with Sour Cr...