I literally have not had a pierogi since college. One of my college roommates was from Pittsburg and like their die-hard love for the Steelers, pierogis are a big thing there. In all honesty, I have never had a homemade pierogi but no one could possibly imagine a) anything bad that comes from potatoes with cheese and butter b) northern europeans (more specifically Polish) must know comfort food given how many times their country has been conquered in history. With this in mind, I figured, why not give it an asian twist. After all, I would not even know if I royally messed it up, because ignorance is bliss. Right?!?
Pork and chives are my favorite dumpling filling and I knew it would not suffer in the company of potatoes and butter (because not much does). In an effort to lighten it up enough to feel good about it, I used Siggi’s 0% yogurt in place of sour cream/ cream in parts of the dish. IF you think about it, this dish actually has protein (siggi’s and pork), vegetables (chives), carbs (potato and skin), dairy (siggi’s) and butter (fat) which is almost the entire food pyramid!
Note: I have a shirt that says “trust me I am a doctor.” However, the fool that bought me that shirt must have not known about my love affair with butter. On a serious note, good fats actually help you to absorb your nutrients, so not all fat is bad.
1 c mashed potato + 1 tbsp siggi’s 0% skyr
1.5 c chive/pork mix
1 lb ground pork
2 c chive, sliced
1/2 c scallions approx 3-4
2.5 tbsp sesame oil
2.5 tbsp soy sauce
1 tbsp microplane ginger (can be finely minced)
1 tbsp olive oil
Dough: adapted from Food52 Recipe
1 c siggi’s 0% skyr
pinch of salt
2 c flour
- Make the filling. Mix 1 lb ground pork, 2 c sliced clives, 1/2 c scallions, 2.5 tbsp sesame oil, 2.5 tbsp soy sauce and 1 tbsp microplaned ginger. I usually leave this overnight for the flavors to meld together (I do this with my dumpling fillings too) but it is not essential.
- Boil or roast potatoes till fork tender to yield 1 c (number depends on size of potatoes, skin off is optional). Mash with 1 tbsp siggi’s 0% skyr.
- In pan, heat up 1 tbsp olive oil and add pork mixture. Cook until all the pork is cooked through.
- Mix 1.5 c of the cooked pork mixture with mashed potatoes.
- Mix 1 c siggi’s 0% skyr with 2 c flour, 1 egg and pinch of salt. It should come together easily.
- Place into fridge for at least 2 hours.
- Take half of dough and roll out on a floured surface till approximately 1/8 inch thick and cut circles out. The size of circles will determine how many you get and slightly change the cooking time. I used both a 3 inch biscuit cutter and a wide mouthed ball mason jar, both worked wonderfully. I hear that drinking glasses work well too.
- The smaller biscuit cutter circles I filled with a heaping tsp of filling. My goal is to get the most filling in without the dough breaking!
- Fold the edges closed and set aside. Continue till a) you’re tired or b) you’ve used up all the dough
- Boil water. Add 3-4 at a time and boil for 2-4 minutes. They are ready when they float to the top.
- To finish them off, sear them in a pan with butter, glee or olive oil until browned on both sides.
- Enjoy with soy sauce and dollop of siggi’s!