Potato and cheese pierogis

Ingredients

Pierogi dough

• 2 ½ cup all-purpose flour
• 1 cup sour cream
• 1 large egg and 1 large yolk, beaten
• 4 tablespoons unsalted butter, melted
• ½ teaspoon salt

Pierogi filling

• ¾ lb. medium Yukon Gold Potatoes
• 1 ½ yellow onions, sliced
• 3 tablespoons sour cream
• 1 ½ tablespoons Dijon mustard
• 3 tablespoons unsalted butter, softened
• ¼ lb. Gruyere cheese, grated
• Salt and pepper to taste
• minced ham

Instructions

Dough

1. In a large bowl, mix all ingredients together until just combined. 
2. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. 
3. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.

Filling

1. Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
2. Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyere. Salt and pepper to taste.

Assembling

1. Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
2. Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.

Crab Stuffed Mushrooms

Ingredients

• 2 portobello mushroom caps, wiped clean, stem removed
• Olive oil cooking spray
• 8oz fresh lump crabmeat
• ¼ cup chopped scallions
• 6 tablespoons sour cream
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Instructions

1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
4. If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.

BACON, SCALLION AND CARAMELIZED ONION DIP

INGREDIENTS

• 1 cup caramelized onions, cooled
• 6 slices bacon, cut into 1/4-inch pieces, cooked crisp
• 3 scallions, green and white parts, minced
• 1 tsp cider vinegar
• 1/8 tsp cayenne pepper
• 1 3/4 cups sour cream or Greek yogurt
• Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Stir all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Chill for 20 minutes before serving.