Beet & Asiago Cheese Pierogies

Clock Icon 1 hour + 40 minutes |
Servings: 40 Pierogies |
Prep: 40 minutes |
Cook: 60 minutes

Beet & Asiago Cheese Pierogies

Clock Icon 1 hour + 40 minutes
Servings: 40 Pierogies
Prep: 40 minutes
Cook: 60 minutes

Beet & Asiago Cheese Pierogies

Clock Icon 1 hour + 40 minutes
Servings: 40 Pierogies
Prep: 40 minutes
Cook: 60 minutes

Ingredients

Ingredients

Pierogi Dough

  • 2 1/2 cups all-purpose flour (625 mL)
  • 1/4 tsp salt (1 mL)
  • 1 Countryside Farm Vita Egg, beaten (1)
  • 1 cup low fat sour cream (250 mL)
  • 3 Tbsp canola oil (45 mL)

Beet and Asiago Cheese Filling

  • 2 medium Peak of the Market beets, cooked and finely chopped in food processor (2)
  • 1 medium yellow potato, peeled, cooked and mashed (1)
  • 2 Tbsp canola oil (30 mL)
  • 1 small shallot, finely chopped (1)
  • 1 clove garlic, minced (1)
  • 1 cup shredded Asiago cheese (250 mL)
  • 1/4 tsp salt (1 mL)
  • 1/4 tsp pepper (1 mL)

Method

Dough

  1. In large bowl, whisk together flour and salt.
  2. In separate bowl, whisk together egg, sour cream and canola oil until well mixed.
  3. Add liquid ingredients to dry ingredients. Gently mix ingredients together.
  4. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7-8 times to form a soft ball.
  5. Do not over-work the dough or it will be tough.

Filling

  1. Prepare beet and potatoes separately and set aside to cool.
  2. In small frying pan, heat canola oil over medium heat. Add shallots and garlic to the pan and cook for about 2 minutes or until shallots have softened.
  3. Add mixture to beets and potato, along with Asiago cheese and salt and pepper. Mix to combine ingredients.
  4. Set aside to cool.

Assembly

  1. Divide the dough in half.
  2. Roll out each half of the dough to 1/8″ (0.5 cm) thickness. Cut the dough with a 3″ (8 cm) round cutter. Line baking sheet with parchment paper.
  3. Place about 1 Tbsp (15 mL) filing on each round. Lightly moisten edge of half of the round with water and fold over filling.
  4. Pinch edges together to seal. Repeat with remaining dough and filling.
  5. Place pierogies on parchment paper, while preparing them, and keep covered with a slightly moist towel, until ready to cook.
  6. Cook pierogies in boiling salted water, in batches. Stir gently, until pierogies float, about 2-3 minutes. Do not over-cook or dough will be tough.