Pig & Fiddle Pierogi


Pig and Fiddle is a gastropub located in Minneapolis at 50th and France. One of their menu items, the Polish-Style Pierogi (hand-rolled dumplings with oyster mushrooms and sour cream, $12) was featured and the recipe was published. We made the pierogis in cooking class and the smoked cheddar really makes them!

Pig & Fiddle Pierogi
Total Time: 1 hour
Serves 4

• 1/2 cup all purpose flour
• 1/8 teaspoon salt
• 1 egg
• 2 tablespoons sour cream
• 1/2 tablespoon unsalted butter, softened

• 1/4 cup milled yukon potatoes
• 1/2 scant cup sauerkraut, squeezed of excess liquid
• 1/4 cup grated smoked cheddar
• sour cream, to taste

For the dough: Combine all wet ingredients and salt. Whisk to combine. Add flour a little at a time until combined incorporated. On a floured surface, knead dough for 5 minutes. Chill for at least 30 minutes. Roll out the dough to 1/8th inch thick. Cut circles out of the dough (about 3 inches in diameter).

Combine all filling ingredients. Wet edges of dough rounds and stuff with filling. Fold dough over to make a half moon. Crimp edges and store covered on a floured surface.

Boil pierogis in salted water until fully cooked.  They will float when cooked.  Remove from water and saute in butter until both sides are golden brown. Serve with sauteed mushrooms, sour cream and parsley.

Pig & Fiddle recommends these with a hoppy beer such a 8-Bit Pale Ale form Tallgrass Brewing Co.


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