Pesto-Potato Pierogi with a Pesto Cream Sauce
Warm and hearty, these irresistible potato pierogi are stuffed with fragrant basil pesto and potato and coated in a pesto cream sauce.
- 2 cup flour
- 0.75 cup sour cream
- 1 large egg
- 0.25 cup extra virgin olive oil
- 0.5 tsp kosher or sea salt
- In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling & Sauce
- 1 Pound baking potatoes, peeled and cut into 1-inch pieces
- 0.5 cup pesto
- 0.5 cup half-and-half
- kosher or sea salt, to taste
- Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Combine the mashed potatoes and 1/4 cup of pesto. Allow to cool.
- On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
- Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender.
- Combine the half-and-half and remaining pesto in a saucepan. Simmer for about 1 minute or until the sauce thickens. Season with salt if desired, and serve the pierogi warm with the pesto cream sauce.
Recipe Credit: Todd Porter and Diane Cu
Image Credit: Todd Porter and Diane Cu